Receta Pastel de Tres Leches – Three-Milk Cake ~ Daring Baker’ September 2013 Challenge
Pastel de Tres Leches or Three milk cake was on my do list for
quite some time and I even bought all the ingredients once too… But somehow I was
never able to make it …. When this month’s Daring Bakers’ challenge was announced
I did not want to miss the opportunity to make this cake. I did not add fruits
to the cake layers, just decorated the cake with some raspberries. If you want
you can add fruits like peaches, mangoes, berries or cherries. I really enjoyed
this month’s challenge and will definitely make this cake again!
This recipe slightly
adapted from an interview given by one of Mexico's best Pastry Chefs; Paulina
Abascal to the magazine Revista Secretos de la
Pastelería Caserais it produces a super moist
yet light Tres Leches.
Pastel de Tres Leches– Three-Milk Cake is a super moist, light, airy and super delicious
sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk,
and heavy cream). Tres Leches is a very light cake (especially if made without
butter), with many air bubbles in its crumb. This distinct texture is why it
does not have a soggy consistency, despite being soaked in a mixture of three
types of milk.
Inma was our Sept. 2013
Daring Bakers’ hostess and WOW did she bring us something decadent and
delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not
soggy.. just plain delish!
Classic Three Milks Cake
/ Pastel de Tres Leches / Tres Leches Cake
Ingredients for the
- vanilla sponge cake
- ½ cup (120 ml) (4 oz) (125
- gm) sugar
- 2 teaspoons (10 ml) of
- vanilla extract
- 1 cup (240 ml) (5 oz)
- (140gm) all-purpose (plain) flour (sifted)
- 1 can (14 oz) (400 gm)
- sweetened condensed milk
- 1 can (12 oz) (340 gm)
- evaporated milk
- 1 cup (240 ml) heavy cream
- (about 35% fat) or 1 cup of half & half or 1 cup milk
- 2 teaspoons (10 ml) rum
- (or other flavoring)
- 2 cups (500 ml) of
- whipping cream (about 30% fat)
- ½ cup (120 ml) (4 oz) (125
- gm) sugar
Canned or fresh fruit (to
fill and decorate the cake)
Directions for the Sponge
Cake:
Preheat oven to moderate
180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm)
round cake pan.
Separate the egg whites
from the yolks.
Beat the egg whites on
medium speed, 3 - 5 minutes.
When soft peaks form
slowly add the sugar in small batches.
Whip until stiff peaks
form about 5 minutes. Set aside.
In a medium bowl beat egg
yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become
pale colored, creamy and puffy. Stir in vanilla.
Pour the egg yolks over
the egg whites; gently fold until just combined trying not to lose any volume from
the mixture.
Fold in the flour little
by little in the form of rain. Mix until just combined (over-beating will
result in a denser, flatter cake).
Pour the batter into the
prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
Bake in the preheated
moderate oven for 25 minutes or until the toothpick comes out clean.
Let it cool.
Once cool, split the cake
in half, flip the top of the cake and place it on a base. Poke using a fork
holes all over the cake to better absorb the three milk soaking liquid.
Three milks syrup
In a saucepan add the
sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring
to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and
let it cool.
Once it is cool, add the
rum or any other flavoring you are using.
Gradually brush all the
milk soaking liquid into all sides of the cake (including the cut surfaces)
until all absorbed. Best to rest the cake in the fridge overnight to complete
the soaking process.
Topping
Whip the cream, when soft
peaks form add the sugar little by little, continue whipping until stiff peaks
form about 2 mints.
Decoration
Layer some whipped cream
on the bottom layer and cover with canned or fresh fruit and decorate the top
layer with whipped cream and the fresh or canned fruit.
Notes:
The topping whipping cream
must be very cold.
You should not over fold
the mixture it will lose volume from the bubbles breaking.
Avoid knocking the cake
tin when containing batter.
Add the flour slowly like
rain showers.
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