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Pastel De Tres Leches

Source of Recipe


Martha Stewart march 2001






List of Ingredients



• 1 stick butter (melted and cooled plus more for pans)
  
• 6 large eggs, separated
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup sugar
  
• 1 cup all-purpose flour
  
• 2 1/2 cups milk
  
• 1 twelve -ounce can evaporated milk
  
• 1 fourteen-ounce can sweetened condensed milk
  
• 1 fresh coconut
  
• 2 cups heavy cream
  
• assorted tropical fruits, such as pineapple, star fruit, mango for garnish
  






Instructions



1. Heat oven to 350 deg. Generously butter a 9x13-inch glass baking pan. In an electric mixer fitted with whisk attachment, combine egg whites, baking soda and salt and beat on medium speed until soft peaks form, 2 to 3 minutes.
   
   
2. Add yolks to whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove bowl from mixer. Using a rubber spatula, fold in butter.
   
   
3. Sift 1/4 cup flour on top of mixture, and fold in to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour the batter into prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20-25 minutes. Remove from oven, and transfer to a wire rack.
   
   
4. About 5 minutes before the cake is done, whisk together the three milks and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake .The cake should absorb all the liquid with in 3-5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
   
   
5. Before serving, heat oven to 450 deg. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or screw driver, pierce the three eyes of the coconut. Turn over and drain the liquid. Using a hammer, break open the coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
   
   
6. When ready to serve cake, whip cream to soft peaks. Slice cake into 12 servings, top with whipped cream, and serve with the fruits and toasted coconut curls.