Pastel de Tres Leches Recipe

From Dorothy McNett's Recipe Book.

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Pastel de Tres Leches

From Dorothy McNett's recipes at A version of the famous cake from El Salvador and New Orleans as well.

1 teaspoon olive oil for the pan
6 eggs, separated
2 cups crystalline brown sugar (Sugar in the Raw)
2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup milk
1 teaspoon vanilla or vanilla bean paste

1 can evaporated milk (12 oz)
2 cans sweetened condensed milk (14 oz)
2 cups whipping cream

Preheat oven to 350 degrees. Brush a 9 by 13 inch baking pan with the olive oil and set aside. Separate the eggs into 2 batter bowls. Using an electric beater, beat the egg whites until soft peaks form. Reduce the speed and gradually add the sugar and beat until stiff peaks form. Whisk the egg yolks very well and gradually add to the beaten whites. Set aside. In a small bowl whisk the flour, baking powder and salt. Add the vanilla to the milk. Using a silicone spatula, gently alternate adding the flour and milk to the egg mixture, folding it in gently but not beating. Pour into the pan and bake about 30 minutes, until nicely browned and a toothpick inserted in the center of the cake comes out clean. Place cake on a wire rack to cool for about 10 minutes. While the cake is baking, prepare the "three milks". Using a blender or a food processor, or even a heavy whisk combine the milks and the cream and blend about 30-45 seconds. When the cake has had about 10 minutes of cooling time, drizzle about 1/2 - 3/4 cup of the milk mixture over it. Allow to stand to cool completely so that the milk will soak into the cake. Refrigerate the remaining sauce. To serve, slice the cake and place on dessert plates, drizzling with the remaining milk mixture.

Recipe created 2011-08-03.

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