• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 10
    OK

    Pastel de Tres Leches

    The ubiquitous tres leches cake, is for many, an introduction to a Latin American classic that a few countries like to claim as theirs. There are a pantry-full of theories regarding how this pastel came to be- some say it was developed in Mexico. Others will tell you it was created in Central America and later adopted by the Cubans. You'll even hear the story of evaporated milk companies designing the recipe and including it on cans to get Latin American housewives to make the cake at home. Any way you slice it, whether as a sweet end to Lent on Easter Sunday or for any special occasion, it's a delicious end to a meal. This version is juicy and topped with a hit of tropical fruit for freshness.


    Ingredients
    For the Cake
    1
    cup
    granulated sugar
    5
    large eggs, separated
    1/3
    cup
    milk
    1/2
    teaspoon
    vanilla extract
    1
    cup
    all-purpose flour
    1 1/2
    teaspoons
    baking powder
    1/2
    teaspoon
    cream of tartar
    For the Milk Bath
    1
    can
    12-ounces evaporated milk
    1
    cup
    sweetened condensed milk
    1
    cup
    heavy (or whipping) cream
    1
    teaspoon
    vanilla extract
    1
    tablespoon
    amber or dark Caribbean rum
    For the Garnish
    *
    fresh whipped cream or vanilla ice cream
    *
    unsweetened, shredded coconut
    *
    fresh fruit
    Directions
    Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.
    Make the cake: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 3-5 minutes. Fold in the milk, vanilla, flour, and baking powder.
    Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
    Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
    Make the milk bath: Combine the evaporated milk, sweetened condensed milk, cream, vanilla, and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
    When ready to serve, cut a slice and plate it. Top with a dollop of freshly whipped cream, sprinkle with coconut (if you like) and a slice or two of fresh mango (or pineapple) on top.

    The base number of servings for this recipe is 10
    OK

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