recipe

PASTEL de TRES LECHES or THREE MILK CAKE

Hello, my name is Inma from la Galletika, I have been a Daring Baker since 2010 and I am addicted to desserts, good food and good company. My passion; baking, it makes me feel relaxed creative and happy. My dream; continue studying pastry and keep on with La GalletIKA, my little business.

I have chosen for this month’s challenge a cake that is very popular in Central and South America the Pastel de Tres Leches – Three-Milk Cake it is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk (evaporated milk, condensed milk, and heavy cream). Tres Leches is a very light cake (especially if made without butter), with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Download printable file HERE

THREE-MILK-CAKE

My English is not the best so I have to make this introduction brief, please feel free to ask any questions you wish. I will try my hardest to try to show you some of the passion and spirit I have for baking.

Recipe Source: This recipe slightly adapted from an interview given by one of Mexico’s best Pastry Chefs; Paulina Abascal to the magazine Revista Secretos de la Pastelería Caserais it produces a super moist yet light Tres Leches. Good pictures of the process can be seen here

Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Posting Date: September 27, 2013

Notes:

    • Whipping cream

The topping whipping cream must be very cold.

    • Sponge Cake:

You should not over fold the mixture it will lose volume from the bubbles breaking.

  • Avoid knocking the cake tin when containing batter
  • Add the flour slowly like rain showers.

Mandatory Items: You have to make 1 three milks cake.

Variations allowed: You can experiment with different kinds of syrups and sponge cakes. The decoration is up to your imagination

Preparation time: 1 hour and a half

Equipment required:
•You will need:
•A scale for measuring all ingredients
•Some bowls
•Stand mixer
•Strainer to sift the flour
•Egg Whisk
•Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
•Saucepan
•Pastry brush
•Pastry Spatula

Classic Three Milks Cake:

Servings: 12

Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

Directions For the Sponge Cake:

    1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
    2. Separate the egg whites from the yolks.
    3. Beat the egg whites on medium speed, 3 – 5 minutes.
    4. When soft peaks form slowly add the sugar in small batches.
Directions For the Sponge CakeDirections For the Sponge Cake 1
    1. Whip until stiff peaks form about 5 minutes. Set aside.
Whip until stiff peaks form
    1. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
Stir in vanilla
    1. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
    2. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
Fold in the flour little by little
    1. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
    2. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
Bake in the preheated moderate oven
  1. Let it cool
  2. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.
split the cake in halfsplit the cake in half 1

Three milks syrup

    1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
In a saucepan add the sweetened condensed milk
  1. Once it is cool, add the rum or any other flavoring you are using
  2. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
Gradually brush all the milk soaking liquid into all sides of the cake

Topping

  1. Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.



Decoration

  1. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.
Layer some whipped cream on the bottom layer
cover with canned

Coconut Three Milks Cake

Servings: 12
A variation – Three milk chocolate roll with toasted coconut.

Ingredients for sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)
¼ cup (60 ml) water
3 tablespoons (45 ml) (¾ oz) (25 gm) unsweetened cocoa powder

For the coconut syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) coconut milk
1 cup (240 ml) heavy cream (about 35% fat)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
1 cup (240 ml) (3½ oz) (100 gm) shredded coconut

Directions for the sponge cake:
Follow the instructions above for the sponge cake. After folding in the flour you have to fold in the cocoa powder dissolved in the ¼ cup of water (it should be a thick paste) and then bake.

Directions for the coconut syrup

  1. In a saucepan add the sweetened condensed milk, coconut milk and heavy cream, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  2. Cut the cake in half and brush the syrup on both sides until totally absorbed.

Directions for the decoration
1. In a skillet, over medium heat, toast the coconut
2. Cover the cake with whipping cream and spread the coconut on the top. Enjoy.

In a skillet, over medium heat, toast the coconut
Cover the cake with whipping cream
spread the coconut on the top
Enjoy
Enjoy 1

Storage & Freezing Instructions/Tips:
It is better when the cake has had time to mellow in the refrigerator at least one hour but best if refrigerated overnight. Storage will keep in the refrigerator for 2-3 days if well-covered.

Additional Information:
http://www.patismexicantable.com/2010/02/tres_leches_cake/
http://www.pastryaffair.com/blog/2011/8/31/3-milk-coconut-cake.html
http://www.bakersroyale.com/cupcakes/tres-leches-cupcakes/
http://www.marthastewart.com/343437/tres-leches-cake
http://www.bonappetit.com/recipes/2012/07/tres-leches-cake
http://www.finecooking.com/recipes/classic-vanilla-tres-leches-cake.aspx

Vegan options
http://www.food.com/recipe/vegan-tres-leches-cake-three-milks-cake-24375…
http://vegan.sheknows.com/2012/06/01/vegan-tres-leches-cake/
http://arismenu.com/vegan-tres-leches-cake/
http://cooks-hideout.blogspot.mx/2012/10/vegan-chocolate-tres-leches-cak…
http://veganjoy.blogspot.mx/2011/11/dulce-de-tres-leches.html

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you! Smile

Inma Miranda
Revista Secretos de la Pastelería Caserais
Paulina Abascal