PASTEL DE TRES LECHES

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Pastel de Tres Leches image

Categories     Cake     Bean     Dessert     Bake     Steam     Spring

Yield serves 8 to 10

Number Of Ingredients 31

Cake
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
Pinch of salt
4 eggs, separated, at room temperature
1/4 cup vegetable oil
2 tablespoons water
1/4 teaspoon pure vanilla extract
1/2 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
1/2 cup dark rum (optional but highly recommended)
Filling
1 1/3 cups heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon pure vanilla extract, or 1/2 vanilla bean, scraped
1 to 2 cups coarsely chopped or sliced fresh fruit (strawberries, mangoes, and/or canned peaches are commonly used)
Italian Meringue
1 cup sugar
1/3 cup water
5 egg whites, at room temperature
1/2 teaspoon cream of tartar
Pinch of salt
Meringue for Filling
Red food coloring (optional)
3 tablespoons mezcal

Steps:

  • 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.
  • Italian Meringue
  • Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
  • Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
  • Meringue for Filling
  • Prepare the meringue as directed, but add the red food coloring to the hot syrup once the sugar has dissolved (the meringue should be bright pink) and stir in the mezcal once all the syrup has been added. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.

Abdul Malik Abdul Malik
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This cake is not worth the effort. It's just not that good.


Shahanshah khan Khan
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This cake is way too expensive to make. I can't justify spending that much money on a dessert.


alana k white
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This recipe is missing some key ingredients. It's not complete.


Aooo Elbhary
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I'm not sure what I did wrong, but this cake was a disaster.


Leafy BFB
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This cake didn't turn out well for me. I think I overbaked it.


sudhanshu karn
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I found this recipe to be a bit too complicated. I prefer simpler recipes.


Carolyn McSwain Houchin
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This cake was a bit too sweet for my taste, but it was still good.


Shahzaib 928 Zain 928
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I made this cake for my birthday and it was a huge success. Everyone loved it!


Naeem Brohi
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This is my new favorite tres leches cake recipe. It's so moist and flavorful.


aychok
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I followed the recipe exactly and it turned out great! My family loved it.


Unknown Boy
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This cake was easy to make and turned out perfectly. I used a boxed cake mix and it still came out delicious.


Makoto Narukami
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I'm not usually a fan of tres leches cake, but this recipe changed my mind. It was so light and fluffy, and the flavors were perfectly balanced.


farhanfahim farhanfahim
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This pastel de tres leches was a huge hit at my dinner party! Everyone raved about how moist and flavorful it was. I'll definitely be making this again.