Tres Leches Cake: Pastel de Tres Leches or Three Milk Cake is a butter cake flavored with vanilla. It is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and mouth feel for a rich cake, making it moist but not mushy.
Pastel de Tres Leches Recipe Courtesy of Patricia Quintana
For the Batter: 3/4 cup butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 6 egg whites
For the Meringue: 6 egg whites 2 cups sugar 1 3/4 cups light corn syrup or honey 2 limes, juice
Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.
Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.
Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.
Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)
Video receta en espanol del Pastel de Tres Leches de xay1de (Spanish Class Project) Pastel de 3 Leches
Overall Rating for Pastel de Tres Leches
(based on 2 reviews)
Pastel de tres leche
By Linda from Jamestown ND on April 3, 2013
The amount of liquid (milk) is WAY too much for the amount of dry ingredients! And just to clarify in case you think because I live in ND I don't know Mexican food, I was born and raised in Yuma Arizona. Twenty-two miles from San Luis ,Old Mexico.
There is no way that amount of liquid to dry ingredient ratio is going to work.