Pastel Tres Leches

tres leches

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Pastel Tres Leches

INGREDIENTS

1 ½ Cups Unbleached Flour

1 Teaspoon Baking Powder

½ Teaspoon Salt

6 Eggs

1 Cup Sugar

4 Teaspoons Vanilla Extract

14 Ounces Sweetened Condensed Milk

12 Ounces Evaporated Milk

3 Cups Heavy Cream

2 Tablespoons Sugar

Optional Fresh Fruit

Preheat the oven to 350° F.  Grease a 9×3 inch spring form pan.  In a medium bowl sift the flour, baking powder and salt together.  In a separate medium bowl mix (with a mixer) the eggs and sugar together.  Beat on high for 5 minutes.  Reduce the speed and add the water and one teaspoon of the vanilla.  Mix well.  Gently fold the flour mixture into the egg mixture.  Pour the batter into the spring form pan and bake for 35 to 45 minutes by placing the cake in the center of the oven.  The cake should be firm in the center and starts to pull away from the sides of the pan.  Remove from the oven and cool on a wire rack for 15 minutes.  Place a plate over the cake and turn upside down to remove the cake from the pan.  Next gently place the cake right side up onto your serving dish. 

To serve make sure your platter has a lip to hold in the milk.  In a bowl, mix together the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of vanilla.  Using a long tooth pick, ice pick or skewer, poke holes all over the cake.  The holes will allow the cake to absorb more of the milk.  Slowly pour or spoon the milk mixture all over the cake and allow it time to soak in before adding more milk.  Refrigerate.  When ready to serve the cake, place the 2 cups of whipping cream in a chilled mixing bowl and begin mixing on medium.  Add one teaspoon of vanilla and sugar one tablespoon at a time.  Beat on high until stiff peaks form.  Spread the whipping cream generously on the top of the cake.  Garnish with sliced fruit if you like.  Serves 8

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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