Pastel de Tres Leches (Three Milk Cake)
Source of Recipe
email
List of Ingredients
1 cup of flour
1 cup of white granulated
sugar (you may want
to use less if you
are also making the
frosting, this is the
traditional amount but
may yield a cake that is
too sweet for some taste)
2 tsp baking powder
7 eggs (yes SEVEN, that is NOT a typo)
1/2 tsp of cream of tartar
1 TBS of vanilla
3/4 cup of whole milk
1 small/regular can of evaporated milk
1 small/regular can of sweetened condensed milk
1 cup of milk (whipping) cream or crema mexicana
Frosting:
Glaseado para Pastel Tres Leches -
Three Milk Cake Frosting
6 egg whites
pinch of salt
1/4 tsp of cream of tartar
1/4 cup of water
1 1/2 cup of sugar
grated peel of one lime
Recipe
Preheat the oven to 350F.
Separate the egg yolks and whites.
Beat the whites with the cream of
tartar until stiff peaks form and
set aside.
In another bowl mix the egg yolks.
Add the sugar and vanilla.
Add the flour, baking powder, and
whole milk.
Mix well.
Add the egg whites and mix lightly,
just enough to incorporate the mixture.
Pour mixture into a greased and floured
(or use non stick baking spray) and bake
for 45 minutes.
Let cool completely and cut into three
layers.
Mix the evaporated milk, the condensed
milk, and the whipping cream.
Arrange the first cake layer on a serving
dish, preferably one that is not completely
flat, since there may be some run off in
the next step.
Pour one third of the milk mixture over the
first cake layer.
Put the second layer of cake on top of the
milk mixture and once again pour 1/3 of
the milk mixture over it.
Arrange the final cake layer and pour the
remaining milk mixture over it.
Cover the entire cake with the frosting recipe
that follows.
Refrigerate until serving.
~~~ Note on can size:
Depending on the brand, the amount may differ
slightly so I didn't get any more specific.
They are usually 12 - 16 ounces each.
One can has always worked for me, give or take
an ounce or so.
The stuff is sweet, so you may want to opt for
the smallest size available or not use all the contents.
Frosting:
Beat the egg whites with the cream
of tartar until it forms stiff peaks.
In a separate small but heavy pot,
mix the water, sugar, and lime peel.
Cook over a medium high heat until
a candy thermometer reads 230F.
Remove from heat.
In a random dripping motion pour
the egg white mixture into the pot.
Mix for about 6 minutes by hand or
until the mixture has become firm.
|
|
member logon
