10 Minute TRES LECHES CAKE in a Frying Pan! NO Oven!

You'll need a frying pan , a burner and a couple ingredients to make this gorgeous 10 minute cake .

It's summer , it's hot .

You don't need to turn on your oven to enjoy a slice of cake .

This is quick and easy and you'll be blown away by how good this cake is .

You'll need a heavy duty pan to make this cake .

Do not use thin frying pans .

The cake will just burn .

I'll leave the one I'm using in the description box .

I've had these for years .

They're great .

You don't need the same pan I'm using though .

Any good heavy frying pan works .

We're gonna melt some butter over low heat .

You want to swirl the pan .

That way the butter coats every bit of the pan .

We are going to make this cake directly in here .

So consider this , you know , greasing the cake tin .

What I absolutely love about this recipe is that it's fast and that it's easy clean up , especially if you have a scale .

Just make sure you tear the scale every time you add a new ingredient to the melted butter , you're gonna add the sugar vanilla and an egg and give everything .

A good whisk , use a silicon whisk , a plastic whisk , a bamboo whisk .

I'm not sure if those even exist .

Just make sure you use a whisk that won't scratch the frying pan if you're new to my channel .

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Add the sift of flour , the baking soda and milk and you want to mix this batter just until it's combined and there's no lumps of flour , believe it or not .

At this point , the cake batter is basically done and we're ready to make a cake .

Make sure you scrape the bottom of the pan with a spatula and you clean the edges and we're gonna cook this on the stove over low heat on a small burner covered with a lid .

Here's a close up of the flame .

As you can see it's on the lowest setting possible and you're going to cook this cake for around 10 to 12 minutes .

Now , every stove is different .

This is not the time to walk away babysit this cake for about 10 , 12 minutes .

It will start to steam because you know the lid and air pockets will form .

Consider this a giant baca mine took exactly 12 minutes to cook , do the toothpick test , of course .

And you're going to cover this again and take it off your burner .

This just ensures you that the remaining heat of the pan will finish cooking the cake .

You're gonna transfer it onto a rock or some parchment paper and allow this to cool completely .

I am going to turn it over to show you the bottom which will be golden and not burnt .

This is because we use a heavy duty nonstick pan and gentle heat .

OK ?

Set this baby to the side and we're gonna make the delicious mixture .

I do like to use a combination of milk and heavy cream and condensed milk , but use whatever milk bloats your boat floats your and give this a good whit .

You're gonna put this cake back in the pan .

Now the cake will already have some holes because you know of the steam and the cooking process .

But you do want to make some extra holes , you know , using a toothpick or a fork .

You're going to drench the cake with the milk .

It's going to be delicious if you've tried my original cake .

Let me tell you , this one has become my favorite .

I think it's the combination of using a little bit of butter , which usually this cake does not have and that caramelized golden bottom just adds extra flavor and deliciousness .

You'll love it .

Cover that with a lid and set that to the side and we're going to make the whipped cream .

All it is is just heavy cream , vanilla and sugar whipped to medium stiff peaks .

Really simple .

We're going to top the cake with a whipped cream .

Now , if you have a small offset spatula .

It just makes things a little bit easier because you do want to spread the cream everywhere , including the edges of the cake .

Want to cover this cake entirely with the cream .

Now , usually Tereza's cake does need to chill out in the fridge a little bit before you dig in and eat it .

However you can have this straight away .

It's that good .

It's always better to let the flavors mingle .

But I'm telling you if you want to cut straight into this , do not hold back and cut immediately a big slab of this cake .

Now , in my mini cheesecake video , so many of you asked how I made my strawberry .

I really didn't touch on that in the video because I thought nobody was interested .

But apparently a lot of people want to know how to make strawberries I eat .

It's a baker's trick .

Just take some glucose syrup or any light color jam and dip your strawberries and the jam or glucose syrup .

What I love about glucose syrup though is that one ?

It has no flavor to it whatsoever .

And it's not sweet .

You're probably thinking how is glucose syrup ?

Not sweet .

It's , it's just not so the flavor of the berry really shines through .

Ok .

So this is absolutely gorgeous .

You could literally at this point just cover it with a lid and bring it to a barbecue or a party so convenient , but we're not going to do that obviously .

And we're gonna cut into this baby immediately and enjoy .

It's summer , it's hot .

You don't have to turn on your oven to enjoy a slice of cake .

This is creamy delicious .

It's such a perfect summer cake .