Recipe Category: Cake
pagect=recipes,popular-recipes,cake,:recipes,popular-recipes,most-popular,popular+cake
Ingredients
Recipe for: Pastel de Tres Leches
Serves 8 to 10
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- pinch of salt
- 4 eggs, separated, at room temperature
- ¼ cup vegetable oil
- 2 tablespoons water
- ¼ teaspoon pure vanilla extract
- ½ teaspoon cream of tartar
Tres Leches
- 1 cup heavy cream
- 1 (12-ounce) can evaporated milk
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1 (14-ounce) can sweetened condensed milk
- ½ cup dark rum (optional but highly recommended)
Filling
- 1? cups heavy cream
- ¼ cup confectioner’s sugar
- ½ teaspoon pure vanilla extract, or ½ vanilla-bean, scraped
- 1 to 2 cups coarsely chopped or sliced fresh fruit (strawberries, mangoes, and/or canned peaches are commonly used)
Method
- Preheat the oven to 350°F
- Grease an 8-inch cake pan
- Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping out the excess flour
TO MAKE THE CAKE, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine
- In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined
- In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks
- Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form
- Add one-fourth of the flour mixture to the egg-yolk mixture and blend well
- Add one-fourth of the beaten egg whites and fold gently
- Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined
- Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes
- Allow to cool slightly, then turn out onto a wire rack
- Remove the parchment paper and let cool completely
- Gently slice the top to even it out and slice in half widthwise with a serrated knife
TO MAKE THE TRES LECHES, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat
- Remove from the heat and whisk in the condensed milk and rum, blending well
- Put the cakes in a deep dish and pour the warm mixture over them
- Be sure to pour any liquid that dripped down the sides on top of the cake as well
- Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle
TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened
- Add the confectioner’s sugar and vanilla and continue beating until thickened and smooth
- Refrigerate until the cakes have cooled
- To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top
- Cover with most of the chopped fruit, reserving some for decorating
- Top with the second cake and cover the top and sides with the remaining whipped cream
- Decorate with the reserved fruit as desired
- Dip a knife into hot water before cutting each slice
Full List of Cake Recipes
Full List of Dessert Recipes