Paola Carosella's tres leches cake is a classic dessert known for its unique texture and irresistible flavor. Check out how to make it: INGREDIENTS Paola Carosella's tres leches cake 120 grams of butter at room temperature 120 grams of demerara sugar 1 teaspoon of vanilla paste or essence 2 eggs 150 grams of wheat flour One and a half teaspoons of baking powder A quarter teaspoon of salt 20 milliliters of coconut milk 40 grams of toasted dried coconut 80 grams of yogurt Tres leches syrup 100 milliliters of coconut milk 100 milliliters of condensed milk 100 milliliters of milk 50 milliliters of rum Caramelized pineapple 300 grams of sugar 200 milliliters of water Half a pineapple 1 pinch of calabrian chili flakes 1 pinch of sea salt Meringue Whites of two eggs 60 grams of brown sugar 55 grams of demerara sugar PREPARATION Paola Carosella's tres leches cake Preheat the oven to 170 degrees Celsius. Grease the pan with butter and flour. Set aside. In a bowl, place the sugar and butter. Beat with a mixer until creamy. Add the eggs, one at a time, and continue beating. In a separate bowl, add the yogurt, coconut milk and vanilla. Mix and add to the egg, sugar and butter mixture. Beat a little more. Sift the wheat flour with the yeast, lower the mixer speed and, without stopping beating, add part of the flour, the toasted coconut, and the rest of the flour. Beat until incorporated. Transfer the batter to the greased pan and bake in a preheated oven at 170 degrees Celsius for 30 minutes. Remove the cake from the oven, wait for it to cool and unmold, without removing the bottom of the pan. Place the cake in a deep dish to receive the syrup. Tres leches syrup In a bowl, mix the coconut milk, condensed milk, cow's milk and rum. Refrigerate and let cool. Poke holes in the cake with a fork, pour a third of the syrup over the cake, refrigerate for 1 hour, remove the excess syrup that the cake released and soak it again with the syrup. Repeat the process 3 times. Turn the cake upside down, remove the bottom of the pan and repeat the process so that all sides of the cake receive the syrup. Do this process until the syrup is gone. Refrigerate to cool. Caramelized pineapple Peel the pineapple and cut into half-centimeter slices. In a pan, mix the sugar with the water and cook over high heat without stirring until all the sugar has melted and it begins to caramelize. When the syrup begins to turn caramel-colored, add the pineapple slices with a pinch of Calabrian pepper, let them caramelize on one side, turn them over and caramelize on the other. Turn off the heat and season the pineapples with a pinch of sea salt. Set aside. Meringue Place the egg whites and sugar in a small saucepan over a frying pan or other larger pan filled with water. Mix with a whisk and heat for 5 minutes in a bain-marie until the sugar dissolves. Transfer the egg whites with the dissolved sugar to a bowl and beat with a mixer on high speed until it reaches the meringue consistency. Assembly Assemble the cake 3 to 4 hours before serving. Transfer the cake to your favorite serving dish. Distribute pieces of caramelized pineapple on top of the cake and cover the entire cake with the meringue. Use a blowtorch to lightly burn the surface of the meringue. Finish with more pieces of pineapple on top. #Bolo3Leches #PaolaCarosella #receitasDeNatal ------------------------------------ ➡ Subscribe to Receitas: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Receitas on social media: Facebook: / receitas Instagram: / receitas Pinterest: / receitas TikTok: / receitas Muito Mais Receitas: https://receitas.globo.com/