Pastel de Tres Leches

Pastel de Tres Leches Recipe | Originated from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Pastel de Tres Leches, or Three Milk Cake, is a popular dessert in Latin American cuisine. This decadent cake is soaked in a mixture of three different types of milk, giving it a rich and moist texture. It is a favorite at celebrations and gatherings, loved for its sweet and creamy flavor.

History

The origins of Pastel de Tres Leches are believed to be in Central America, with some sources pointing to Nicaragua as the birthplace of this delicious dessert. Over time, the recipe spread throughout Latin America and gained popularity in countries like Mexico, Cuba, and Puerto Rico. Today, it is enjoyed by people all over the world for its unique taste and texture.

Ingredients

1.5 cup flour
1 tsp baking powder
0.5 cup or 8 tbsp unsalted butter, at room temperature
1 cup sugar
5 eggs, at room temperature
0.5 tsp vanilla extract
1 cup milk
1 cup sweetened condensed milk
0.67 cup evaporated milk
1.5 cup whipping cream
0.5 to 0.75 cup sugar
1 tsp vanilla extract

How to prepare

Preheat the oven to 350°F (177°C).
Grease and flour a 7"x11" baking pan.
Sift the flour and baking powder together well.
In a mixer, cream the butter and sugar together on medium speed until light and fluffy.
On medium-low speed, add the eggs one at a time.
Add the vanilla and beat until foamy.
Remove the bowl from the mixer and fold in the flour to mix well.
Pour the batter into the prepared pan and bake for 30 minutes or until done.
Remove from the oven and let it cool.
Pierce the cake all over with a fork, toothpick, or skewer.
Mix the three milks together and pour over the whole cake.
Refrigerate the cake for 2 – 8 hours until the liquid is absorbed and the cake is chilled.
Beat the cream, sugar, and vanilla together to make whipped cream.
Frost the cake with the whipped cream and serve.

Variations

Substitute coconut milk for the regular milk if desired. Sprinkle the frosting with coconut flakes. Enhance the tropical flavor by adding a hint of rum to the milks.
For a layered cake, distribute the batter evenly between 2 prepared round cake pans. For layer cakes, consider incorporating a fruit filling between the layers. Experiment with pineapple filling, peaches, bananas, or any fruit of your choice.
Add a splash of rum or coffee to the milk mixture for a unique twist on the classic recipe.
Top the cake with fresh fruit or toasted coconut for added texture and flavor.

Cooking Tips & Tricks

Make sure to poke holes in the cake before pouring the milk mixture over it to ensure that it absorbs evenly.

- Refrigerate the cake for at least 2 hours to allow the milk mixture to fully soak into the cake.

- Use a high-quality vanilla extract for the best flavor in this recipe.

- Be sure to whip the cream until stiff peaks form for a light and fluffy frosting.

Serving Suggestions

Serve slices of Pastel de Tres Leches with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of flavor. Pair it with a cup of coffee or hot chocolate for a delightful dessert experience.

Cooking Techniques

Beating the eggs and sugar until foamy will help create a light and airy texture in the cake.

- Folding the flour into the batter gently will prevent overmixing and ensure a tender crumb.

Ingredient Substitutions

Use coconut milk or almond milk as a dairy-free alternative to the three milks in this recipe.

- Substitute vegetable oil for butter for a slightly different flavor and texture.

Make Ahead Tips

You can prepare the cake a day in advance and refrigerate it overnight to allow the flavors to meld together. Just add the whipped cream frosting right before serving.

Presentation Ideas

Garnish the cake with fresh berries, mint leaves, or chocolate shavings for an elegant presentation. Serve it on a decorative cake stand for a beautiful display.

Pairing Recommendations

Pair Pastel de Tres Leches with a glass of sweet dessert wine or a cup of hot tea for a delightful combination of flavors. It also goes well with a scoop of vanilla ice cream on the side.

Storage and Reheating Instructions

Store any leftover cake in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for a few seconds or enjoy cold straight from the fridge.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Calcium: 15% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains: Eggs, Milk

Summary

This dessert is high in carbohydrates and fats, making it a rich and indulgent treat. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Pastel de Tres Leches is a luscious and creamy dessert that is sure to impress your guests. With its rich flavor and moist texture, this cake is a perfect ending to any meal or celebration. Enjoy a slice of this indulgent treat and savor the sweet taste of Latin American cuisine.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was attending a family gathering at my cousin's house. As soon as I walked into the kitchen, I was greeted by the most heavenly aroma. My cousin was busy whipping up a batch of Pastel de Tres Leches, a traditional Mexican dessert that I had never tried before.

I watched in awe as she carefully mixed together the three types of milk - evaporated milk, sweetened condensed milk, and heavy cream - along with eggs, sugar, flour, and vanilla extract. The mixture was then poured over a light and fluffy sponge cake, allowing it to soak up all of the creamy goodness.

As the cake baked in the oven, the kitchen filled with the sweet scent of vanilla and caramelized sugar. I couldn't wait to taste the finished product. When my cousin finally pulled the cake out of the oven, I was amazed at how moist and decadent it looked.

I eagerly took a bite of the Pastel de Tres Leches, and it was love at first taste. The combination of the moist cake and rich, creamy topping was unlike anything I had ever experienced before. I knew that I had to learn how to make this dessert myself.

I begged my cousin to share her recipe with me, but she refused, saying that it was a family secret passed down through generations. Determined to crack the code, I set out on a mission to learn how to make Pastel de Tres Leches on my own.

I started by researching the history of the dessert, discovering that it originated in Mexico and has been a beloved treat for centuries. I also learned that the key to a successful Pastel de Tres Leches lies in soaking the cake in the milk mixture for just the right amount of time, allowing it to become moist but not soggy.

Armed with this knowledge, I began experimenting with different recipes, tweaking the ingredients and proportions until I found the perfect balance of sweetness and richness. After numerous failed attempts and many late nights in the kitchen, I finally perfected my own version of Pastel de Tres Leches.

I was overjoyed to share my creation with my family and friends, who were amazed by how delicious and authentic it tasted. They couldn't believe that I had taught myself how to make such a traditional dish.

Over the years, I have continued to perfect my recipe for Pastel de Tres Leches, adding my own personal touches and variations. Each time I make it, I am transported back to that warm summer day when I first fell in love with the dessert.

Now, whenever I whip up a batch of Pastel de Tres Leches, I am reminded of the joy and satisfaction that comes from mastering a new recipe. I am grateful for the opportunity to pass down this delicious dessert to future generations, keeping the tradition alive for years to come.