Sustainable Tres Leches

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Pastel Tres Leches		1000g
Whole Eggs		300g
Water		500g
Belcolade CacaoPowder CP1 Cacao-Trace		100g

Ambiante Chocolate Flavor		2000g
Water		800g
Belcolade CacaoPowder CP1 Cacao-Trace		200g

Tres Leches Cake		With a paddle attachment, mix all ingredients for 5mn at medium speed. Spread the batter into a frame 30X40cm lined up with foil and bake. The foil at the bottom of the frame prevents the syrup from spreading out when soaking.
Soaking Syrup		Warm-up the water to 50°C add the cocoa and the Ambiante Chocolate Flavor. Coming out of the oven, soak gradually the baked Pastel Tres Leches. Let soak in the refrigerator for 4 hours before freezing or decorate with the whipped Ambiante Chocolate Flavor
Whipped Cream		Whip the Ambiante Chocolate Flavor to a firm texture. Spread some Ambiante chocolate flavor on top of the soaked pastel tres leches, and pre-mark the cut to pipe the round stripe of Whipped Ambiante Chocolate Flavor.
Assembling		Pipe or spread the whipped cream on top of the soaked Tres Leches cake, cut squares of 5cm by 5cm, and add the Chocolate decoration on top.

	Energy	Energy	Fat	Saturates	Carbohydrates	Sugars	Fibers	Protein	Salt
	215.96Kcal	903.01Kj	11.06g	9.12g	24.85g	17.73g	2.11g	3g	0.5mg

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Sustainable Tres Leches