Pastel de Tres Leches 

Prep Time: 1 to 2 hours
Cook Time: 30 min to 1 hour
Yield: Yielded one 8 inch pan (which was 2" deep) cake
For the Cake
1 cup all purpose flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Egg, separated
1 cup Sugar, Divided
1 teaspoon Vanilla
cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

 Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. I used an 8 inch pan which was 2" deep. Sift and combine flour, baking powder, and salt in a large bowl.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
Stir in milk and vanilla.
Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form.

With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined.

Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean.

Allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.

When cake is cool, pierce the surface with a fork several times.

Slowly drizzle all mixture or as much as you want you don’t have to use the whole mixture.

 I use all of it.

Try to get as much around the edges of the cake as you can.

 Allow the cake to absorb the milk mixture for 30 minutes. 

A trick if you find that it’s very soggy in spite of not pouring in all the milk mixture - let it sit in the fridge for some time. 
Problem solved.

 To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

                                                                  Spread over the surface of the cake.

 See how it looks after a piece is cut. You can see light milk mixture at the bottom, but the cake by itself was Should not be soggy. Instead it soaks up the milk beautifully yet retains its sponginess.

 It is traditionally served and topped with your choice of strawberries, peaches, cherries or mangoes.

Cut into squares and serve.

You can also use 2 round pans, prepare the pans, dived the batter into both and cook for 30 minutes or until toothpick insert comes out clean. After adding the milk to both round cakes use some of the Icing on one round cake then carefully put the other round cake on top of the 1st round cake and finish icing it completely         add toppings.               

No comments:

Post a Comment