Since I had baked this earlier in the month, I have no excuse for not posting this on the 27th, other than I just forgot! What a dingbat I can be. The host for the September bakers challenge is Inma from la Galletika, and she chose Pastel de Tres Leches, a cake that is very popular in Central and South America ( and here!) . My friend Heidi and her husband love this cake, with her version being only a single layer which I think makes it much easier for all of the liquid to get soaked up since you can leave it in the pan. Her husband enjoyed this two layer version as well. I hope you do too… Bake On!
Pastel de Tres Leches
vanilla sponge cake
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 flour (sifted)
For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk ( I used coconut milk)
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick (I deleted this)
2 teaspoons (10 ml) rum (or other flavoring) (I used Amaretto)
Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake) (I used fresh nectarines)
Directions For the Sponge Cake:
Preheat oven to moderate 180°C/350°F/gas mark 4. 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. and 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 in the form of rain (OMG, isn’t that lovely!). Mix until just combined (over-beating will result in a denser, flatter cake).
Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
Let it cool completely.
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.
Three milks syrup
1.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.
2.Once it is cool, add the rum or any other flavoring you are using
3.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.
Topping
1.Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
Decoration
1.Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.