Pastel de Tres Leches (Three Milk Cake) – Daring Bakers Challenge

A few months ago I finally signed up to be a Daring Baker, which is something I had been hearing about via some of the blogs I follow.  The main reason it interested me was so that I would make something I might normally not have made as I tend to stick with what I am comfortable with.

This month was no exception.  I had heard of a “three milk cake” a few times recently and it definitely intrigued me.  When I saw that September’s challenge was for Pastel de Tres Leches, I had the reason I needed to finally make this cake, even if I didn’t get to eat it myself.

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!

This cake is a basic sponge cake which is then soaked in three milks (being evaporated milk, condensed milk and heavy cream).  It then lives up to its “sponge” name by soaking up all of that liquid to create a nice moist cake.  You can also play around with the flavours as much as you like as well in case you want to go down the citrus route or even chocolate.

I stuck with the recipe Inma provided which was predominately vanilla and for the sponge you need eggs (separated), sugar (not pictured because I forgot about it), vanilla and plain flour.  I used a combination of vanilla paste and my homemade vanilla extract, but you can certainly use one or the other.

Whisk the egg whites on medium speed until they reach soft peaks and then gradually add the sugar.  Continue to whisk until you reach stiff peaks.  In another bowl, whisk the egg yolks until they are very pale, light and fluffy before stirring in the vanilla.

Pour the egg yolks over the egg whites and gently fold together until thoroughly combined, taking great care not to deflate the mixture.

Fold in the sifted flour, again trying to not deflate the mixture too much.  Pour the mixture into a lined and/or greased 23cm/9″ round cake tin and bake in your preheated oven for approximately 25 minutes, or until a skewer comes out clean.

Once the cake is in the oven, you can start to make the three milk syrup.  For this you need evaporate milk, condensed milk, pure cream, a cinnamon stick and some more vanilla paste/extract.

Pour all of the ingredients into a saucepan and bring it to a boil.  Reduce the heat and allow it to continue to boil for another 5 minutes before removing the pan from the heat and allowing to cool.  I poured the mixture into a heat proof jug, and when it reached room temperature I placed it in the fridge to speed up the cooling process.

Once the cake is cooked, let it cool in the tin for 10 minutes before removing and allowing to cool completely.  Slice the cake in two and flip the top over onto a plate so the cut side is up.  Place the bottom piece on another plate (the flatter the plates are the better).

As a slight skin formed on top of the liquid, I passed it through a strainer so no chunky bits would end up on the cake.  Using either a pastry brush or gently pouring it over the back of a spoon, evenly distribute the liquid across the two pieces of cake.  You may need to spread it around with the back of a spoon and you will notice how quickly the liquid is absorbed.

Cover the plates with plastic wrap and place in the fridge overnight.

To finish the cake, whip some cream (this cake definitely isn’t for the lactose intolerant) with a little more vanilla  and prepare some fruit.  I kept it really simple and stuck with strawberries fresh from the farmers market and some passionfruit.

Transfer the bottom piece of cake to a serving platter and spread some of the cream over the bottom half.  Slice up the strawberries and layer them across the cream.

Place the top piece of cake on top and cover with the remainder of the cream.  Place the remainder of the sliced strawberries (or you can keep them whole if you like) in a pile in the centre of the cake.  Drizzle with passionfruit seeds over the strawberries and cream.

Like I said, unfortunately I didn’t get to eat any of the cake but Mum’s work colleagues assure me it was absolutely delicious so I will definitely be making it again so I can see what they were talking about.

Print Recipe

Pastel de Tres Leches (Three Milk Cake)

This recipe slightly adapted from an interview given by one of Mexico's best Pastry Chefs, Paulina Abascal, to the magazine Revista Secretos de la Pastelería Caserais

Course

Cake

Servings

Ingredients

For the vanilla sponge cake

• 5 large egg(s) separated
• 125 g sugar or vanilla sugar
• 2 tsp vanilla extract
• 140 g plain/all-purpose flour sifted

For the three milks syrup

• 1 can sweetened condensed milk (400g)
• 1 can evaporated milk (340g)
• 250 ml pure cream 35% fat
• 1 cinnamon stick
• 2 tsp vanilla paste

For the topping and filling

• 500 ml pure cream 35% fat
• 125 g sugar or vanilla sugar
• Fresh fruit such as strawberries and passionfruit, to fill and decorate

Course Cake Servings Ingredients For the vanilla sponge cake 5 large egg(s) separated 125 g sugar or vanilla sugar 2 tsp vanilla extract 140 g plain/all-purpose flour sifted For the three milks syrup 1 can sweetened condensed milk (400g) 1 can evaporated milk (340g) 250 ml pure cream 35% fat 1 cinnamon stick 2 tsp vanilla paste For the topping and filling 500 ml pure cream 35% fat 125 g sugar or vanilla sugar Fresh fruit such as strawberries and passionfruit, to fill and decorate

Instructions

For the vanilla sponge

1. Preheat the oven to 180°C and line and lightly grease a 23cm/9" cake pan.
2. Whisk the egg whites on medium speed until they reach soft peaks and then gradually add the sugar. Continue to whisk until you reach stiff peaks.
3. In another bowl, whisk the egg yolks until they are very pale, light and fluffy before stirring in the vanilla.
4. Pour the egg yolks over the egg whites and gently fold together until thoroughly combined, taking great care not to deflate the mixture.
5. Fold in the sifted flour, again trying to not deflate the mixture too much. Pour the mixture into the prepared cake pan and bake for approximately 25 minutes, or until a skewer comes out clean.
6. Remove the cake from the oven and allow to cool in the tin for 10 minutes, before removing from the tin to finish cooling completely.
7. Slice the cake in half and flip the top half onto a plate, with the cut side up. Move the bottom slice to a plate as well with the cut side up.

For the three milk syrup

1. Place the sweetened condensed milk, evaporated milk, pure cream, cinnamon stick and vanilla paste in a saucepan.
2. Bring the mixture to a boil and then reduce the heat and continue to boil for a further five minutes. Transfer the mixture to a heat proof jug, cool to room temperature and then place in the fridge to cool completely.
3. Strain the mixutre to remove any skin that may have formed, and then using either a pastry brush or gently pouring it over the back of a spoon, evenly distribute the liquid across the two pieces of cake. You may need to spread it around with the back of a spoon and you will notice how quickly the liquid is absorbed.
4. Cover the plates with plastic wrap and place in the fridge overnight.

Assembly

1. Transfer the bottom piece of cake to the serving dish.
2. Whip the cream and vanilla until peaking and spread some across the bottom slice. Layer your chosen fruit on top of the cream and then place the top slice of cake on top.
3. Spread the remainder of the cream on top of the cake and finish with the remainder of the fruit.