Pastel De Tres Leches (Cake)
User Reviews
5
Pastel De Tres Leches (Cake)
Description
This cake begins with a sponge made from beaten eggs and sugar whipped to a fluffy consistency, then folded gently with flour and vegetable oil to maintain airiness. After baking in a 9x13 pan until golden and springy, the cake is cooled briefly before being soaked with a mix of condensed milk, evaporated milk, and media crema or heavy cream flavored with vanilla. This milk soak penetrates the cake, moistening it without making it soggy. A topping of sweetened whipped cream adds lightness and smoothness, with optional fresh berries providing a fresh contrast.
The combination results in a dessert with a delicate crumb that is creamy and sweet throughout. The milk soak can be adjusted slightly to taste or with availability of milk products. Serving this cake chilled enhances the moist texture and flavors.
Tres Leches Cake keeps well refrigerated for up to four days, best enjoyed within two days for optimal freshness and texture. The recipe lends itself to make-ahead preparation and can be a centerpiece dessert for occasions.
Ingredients
Cake
- 1 ¼ cups all-purpose flour 156g
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 6 egg room temperature, large
- ¾ cup granulated sugar 150g
- 2 teaspoons vanilla extract
- 3 Tbsp vegetable oil
3 Leches
- 1 oz condensed milk
- 1 oz evaporated milk
- 1 .6 oz media crema or 1 1/4 cups heavy milk
- 1 tsp vanilla extract
Whipped Cream & Toppings
- 2 cups heavy whipping cream
- 4 Tbsp confectioners' sugar
- 1 tsp vanilla extract
- 1 to 2 cups berries optional, to garnish
Instructions
Bake the cake
- Preheat oven to 350 degrees. Butter a 9x13 inch baking pan and set aside.
- Sift the flour, baking powder, and salt into a small bowl and set aside.
- Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy. About 5 to 8 minutes.
- When the eggs are fluffy, add the vanilla. Keep mixing for another 8 to 10 minutes or until the batter has multiplied and it's not liquidy.
- Add one third of the flour mixture and using a spatula, fold the flour into the egg/sugar mixture. mix well. Repeat this process until all of the flour has been incorporated.
- Add the oil and fold gently into the batter.
- Pour batter into pan and bake for 30 minutes or until cake is golden brown and middle springs back when pressed.
- Cool the cake in the pan for about 15 minutes.
Make 3 leches mixture
- While the cake is cooling off, in a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk and vanilla.
Assemble the cake
- Poke holes all over top of cake with a fork or a large thick wood skewer. Slowly drizzle half of milks mixture all over cake, letting liquid soak in before adding more.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours but preferably overnight.
Make the Whipped Cream
- Pour the cream into the mixing bowl and add the sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency.
- Top the cake with the whipped cream plus berries or any other toppings you like.
- Enjoy cold or room temperature
Notes
- Keep the cake refrigerated and consume within 4 days; it is best eaten within 2 days to enjoy optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 176mg | 7% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
