Pastel de tres leches, or three-milk cake, is a signature cake in many Latin American countries. The origins of this cake are not certain. Some claim it originated in Nicaragua while others claim it was in Mexico, but what is certain about this cake is its popularity. Even here in the U.S. it has become a very popular dessert. When I was thinking about making this cake for Sweet Friday I made a recipe search online and Google returned about 250,000 results. That is a lot of cake!However, I noticed that just few of those recipes mentioned the most popular way to eat this cake in Mexico, with a fruit filling. No wedding or birthday can’t be called such without a Tres leches cake stuffed with fruit and nuts. The most popular fruit filling is strawberries, but since this is no strawberry season I used canned peaches and iced it with Chantilly cream, just like my mom does it.
- •6 eggs, separated
- •1 TBSP lime juice
- •½ cup sugar
- •2 cups all-purpose flour
- •½ tsp baking soda
- •1 tsp baking powder
- •1 cup vegetable oil
- •½ cup milk
- •1 can condensed milk
- •1 can evaporated milk
- •½ cup whole milk
- •½ cup rum (kids in Mexico don’t mind if their cakes have it)
- •1 TBSP vanilla
- •fruit for filling
- •¼ walnuts
- •3 cups Chantilly cream
- Preheat oven to 350° F (175° C)
- Beat egg whites with lime juice until stiff. Set apart.
- Separately, beat egg yolks and sugar until it changes to a lemon color.
- Mix together with flour, baking soda, baking powder and oil. If the batter is too stiff add ½ cup milk or as much as necessary to make a soft runny batter.
- Fold in the white eggs until incorporated. Don’t beat or whisk the batter.
- Grease very well a baking pan and pour the batter in.
- Bake for 40-45 minutes or until a toothpick comes out clean when tested.
- In the meantime blend condensed, evaporated and whole milks with vanilla and rum.
- Once the cake comes out of the oven slowly pour the milks on it. Don’t do it too fast or the milks will plunge to the bottom of the pan. To help the absorption, poke the top of the cake with a fork to break the crust. It might look that it is too much liquid, but the cake will absorb it.
- Refrigerate for at least 4 hours. For better results refrigerate overnight.
- Turn over the cake on a cake plate and with a long knife cut the middle horizontally.
- Top the bottom half with ⅓ of the cream, fruit and walnuts. Put back the top half and decorate with the rest of the cream.
When the summer comes I will be making this cake with strawberries, my favorite version.
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