Inma 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!
I can’t believe it took me so long to post this, but I have been incredibly busy. September totally knocked the wind out of me after a pretty relaxing summer. I had 7 baking orders for my up and coming company, Au Bon Gouter (YAY!), including a 75 person baby shower and I also unexpectedly started my very own Mary Kay business. I love make-up, pink and having parties so it just seemed like a perfect fit. I dream of the day when I can run both a successful baking and Mary Kay business fulltime!
This post is so overdue that I have actually should be posting October’s Daring Baker’s Challenge! I’m already two days late with that one, but I promise it won’t take another month to post it.
I had been wanting to make a tres leches cake for a very long time so I was really happy when Inma chose this recipe for our challenge. I chose to fill and decorate my cake with raspberries and flavor it with almond extract, but there are endless possibilites. My French host sister, Laetitia was visiting at the time so I had a special occaision to make the cake. However, I did end up eating most of the leftovers myself! I want to thank Inma for this wonderful recipe that I can now refer back to time and time again.
- 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)
- 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)
- 2 cups (500 ml) of whipping cream (about 30% fat)
- ½ teaspoon almond extract
- ½ cup powdered sugar
- Fresh Raspberries
- Preheat oven to moderate 350°F. Prepare a square 9”x9” (23cmx23 cm) pan or 9”
- (23 cm) round cake pan
- Separate the egg whites from the yolks.
- Beat the egg whites on medium speed, 3 – 5 minutes. When soft peaks form slowly add the sugar in small batches. Whip until stiff peaks form about 5 minutes. Set aside.
- 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.
- Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
- Fold in the flour little by little. Mix until just combined (over-beating will result in a
- denser, flatter cake).
- Pour the batter into the prepared pan
- Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean.
- 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.
- 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
- Once it is cool, add the rum or any other flavoring you are using
- 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.
- Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins and stir in almond extract.
- Frost one layer of cake with the whipped cream, cover with fresh raspberries, top with second layer and frost the rest of the cake