Pastel de Tres Leches I

Pastel de Tres Leches I Recipe | Mexican Dessert

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12

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. Topped with a fluffy meringue and garnished with fresh berries, this dessert is sure to impress your guests.

History

The origins of Pastel de Tres Leches are somewhat unclear, with various Latin American countries claiming to have invented the recipe. However, it is widely believed to have originated in Nicaragua or Mexico. The cake gained popularity throughout Latin America and has since become a beloved dessert in many households.

Ingredients

Cake

1.5 cup all-purpose flour
1 tbsp baking powder
4 eggs, separated
1.5 cup sugar
0.5 cup milk
fresh strawberries, for garnish (optional)
mint leaves, for garnish (optional)

Topping

1 (12 oz (340 g)) can evaporated milk
1 (14 oz (397 g)) can sweetened condensed milk
2 cup milk
1 (16 oz (454 g)) carton sour cream

Meringue

1 cup sugar
0.5 cup heated water
3 egg whites

How to prepare

Preheat the oven to 350°F (177°C).
Grease and flour a 13-by-9-by-2 inch baking pan.
Sift the flour with the baking powder.
In a large bowl with clean beaters, beat the egg whites until frothy.
Gradually add the sugar, beating to form stiff peaks.
Add the yolks, one at a time.
Slowly add the flour and milk.
Pour the batter into the prepared pan and bake until the edges are golden brown, about 40 to 45 minutes.
Remove from the oven and let it cool on a rack.
Prepare the Topping.
Pour the topping over the cake and let it sit until all the mixture is absorbed, for 20 to 30 minutes.
Prepare the meringue and refrigerate.
Before serving, cut the cake into squares and spread the meringue over each square.
Garnish as desired with fresh berries and mint leaves.

Topping

Combine the milks and sour cream (do not beat).
Use as directed.
Heat the water in a saucepan. Add the sugar and turn off the heat.
Let it sit until the sugar is dissolved.
In a clean electric mixer bowl with clean beaters, beat the egg whites.
Slowly pour the sugar syrup over the egg whites, beating constantly until the meringue holds stiff peaks.
Store in the refrigerator.
This can be served immediately but is best made 24 hours ahead and chilled.
The meringue will keep, covered, for 2 days in the refrigerator.

Variations

Add a splash of rum or Kahlua to the milk mixture for a boozy twist.
Top the cake with toasted coconut or chopped nuts for added texture.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.

- Allow the cake to cool completely before adding the milk mixture to ensure it absorbs properly.

- Refrigerate the meringue for at least 24 hours before serving for the best results.

Serving Suggestions

Serve Pastel de Tres Leches chilled with a dollop of whipped cream and fresh berries on top for a refreshing and elegant presentation.

Cooking Techniques

Be sure to sift the flour to ensure a light and airy cake.

- Folding the flour and milk into the batter gently will help maintain the cake's fluffy texture.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative in the milk mixture.

- Substitute gluten-free flour for a gluten-free version of the cake.

Make Ahead Tips

Pastel de Tres Leches can be made a day in advance and stored in the refrigerator. The flavors will meld together even more, making it even more delicious.

Presentation Ideas

Serve Pastel de Tres Leches in individual glasses for a modern and elegant presentation. Top with a sprinkle of cinnamon or cocoa powder for a decorative touch.

Pairing Recommendations

Pair Pastel de Tres Leches with a strong cup of coffee or a glass of sweet dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover Pastel de Tres Leches in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste and texture.

Nutrition Information

Calories per serving

Each serving of Pastel de Tres Leches contains approximately 320 calories.

Carbohydrates

Each serving of Pastel de Tres Leches contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pastel de Tres Leches contains approximately 12 grams of fats.

Proteins

Each serving of Pastel de Tres Leches contains approximately 6 grams of proteins.

Vitamins and minerals

Pastel de Tres Leches is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs, milk, and wheat.

Summary

Pastel de Tres Leches is a rich and indulgent dessert that is best enjoyed in moderation due to its high sugar and calorie content.

Summary

Pastel de Tres Leches is a classic Latin American dessert that is sure to impress your guests with its rich and moist texture. With a few simple ingredients and some patience, you can create a decadent and delicious cake that will be the star of any gathering. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pastel de Tres Leches. It was a warm summer day, and I was visiting my friend Maria's house for a gathering with some of our closest friends. Maria's mother, Dona Rosa, was renowned for her delicious tres leches cake, and I had been eagerly awaiting the chance to learn her secret recipe.

As soon as I walked into the kitchen, I could smell the sweet aroma of vanilla and caramel wafting through the air. Dona Rosa was standing at the counter, carefully measuring out the ingredients for her famous cake. I watched in awe as she mixed together the three types of milk – evaporated, condensed, and whole – and poured them over the freshly baked sponge cake. The cake soaked up the milky mixture like a sponge, becoming moist and decadent.

I asked Dona Rosa if she would be willing to share her recipe with me, and to my delight, she agreed. She handed me a worn piece of paper with the ingredients and instructions written in her elegant script. I thanked her profusely and promised to make the cake for my family and friends.

That evening, I returned home and set to work in my own kitchen, following Dona Rosa's instructions to the letter. As I mixed the milk, sugar, and vanilla together, I couldn't help but think of the memories and traditions that were passed down through this recipe. I carefully poured the milky mixture over the sponge cake, watching as it absorbed every drop.

The next day, I served the Pastel de Tres Leches to my family, who were blown away by how delicious it was. They marveled at the moist, creamy texture of the cake and the rich, sweet flavor that lingered on their tongues. I knew that this recipe would become a staple in my repertoire, a dish that would bring joy and comfort to all who tasted it.

Over the years, I continued to make Dona Rosa's Pastel de Tres Leches for special occasions and gatherings with friends. Each time, the cake was met with rave reviews and requests for the recipe. I proudly shared the story of how I learned to make the cake from my dear friend's mother, and how it had become a beloved tradition in my own family.

As I grew older, I realized the true significance of this recipe. It wasn't just about the ingredients or the technique – it was about the connections and memories that were woven into every bite. The Pastel de Tres Leches became a symbol of love and friendship, a way to honor the traditions of the past while creating new memories for the future.

And so, whenever I make this cake, I am reminded of that warm summer day when I first learned the recipe from Dona Rosa. I am grateful for the generosity and kindness she showed me, and for the gift of this delicious dessert that has brought joy to so many. The Pastel de Tres Leches will always hold a special place in my heart, a reminder of the power of food to connect us to the past and to each other.