BAILEYS TRES LECHES CAKE WITH MOCHA AND BERRY SPONGE

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Ingredients

1 cup strawberries
1 cup raspberries

Sponge:

7 eggs
1 cup sugar
1 cup flour
2 tsp instant coffee
1 tbsp cocoa powder
2 tsp vanilla extract
1/4 cup sunflower oil
1/2 cup raspberries
8 strawberries cut into quarters
1/2 cup blueberries
A pinch of salt

Moistening:

1 can evaporated milk
1 can condensed milk
1 cup Baileys

Meringue:

5.3 oz egg white
10.5 oz sugar

Preparation

For the sponge:

Using an electric mixer, beat the eggs with 1 cup of sugar until pale white and foamy. Having reached that point, add oil and vanilla extract, beat for 30 seconds more, and stop beating.

Add the dry ingredients of the sponge, previously mixed and sifted, in 3 batches, mixing in folding motion.

Add ½ cup of raspberries, blueberries and 8 strawberries and incorporate in folding motion.

Pour the batter into an oiled loaf pan and bake for 30 minutes in a preheated oven at 360°F.

In the meantime, mix all the moistening ingredients and set aside.

Once the sponge is done, dock its surface using a toothpick or fork. Then spread the moistening mixture making sure it reaches the bottom.

Over the already moistened sponge, add sliced strawberries and raspberries. Set aside.

For the meringue:

Mix the egg whites with sugar and put in a bain-marie. Using a spatula, stir until the sugar has dissolved and you can rub the mixture between your fingers and feel no sugar crystals. Beat at maximum speed until the meringue is firm and shiny.

Using a piping bag, cover the dessert with meringue and use a blowtorch to give some color to the meringue.

Decorate with berries to taste.