i had a lot of fun taking ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211). the cake is a biscuit de savoie, whipped simply: whole eggs are whipped together at once without having to whip whites and yolks separately. more over, i braved my take and used the dough hook of my spiral mixer to fold the flour. the results are to my TOTAL satisfaction.
a few tools of the trade: a battery electric sifter, heating egg with induction, a little tiny infrared thermometer till 110oF, whipping the warmed eggs on the spiral mixer, sifting in the flour.
tres leches translates from Spanish as three milks: you need to simmer and reduce near 5 cups of milks to near half. it takes a while!