Embark on a culinary journey to Mexico with a delightful and creamy dessert, Pastel de Tres Leches. This traditional Mexican cake is soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. It’s a sweet and moist delicacy that melts in your mouth, offering a taste of Mexico’s rich culinary heritage.
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1/4 cup heavy cream
Optional Ingredients:
- Whipped cream for topping
- Fresh fruits for garnish
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Preparation and Cooking Details:
- Preheat the oven to 350 degrees F. Lightly grease and flour a 9×13 inch baking dish.
- Combine the flour, baking powder, and salt in a large bowl. Separate the eggs.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in the milk and vanilla.
- Pour the egg yolk mixture over the flour mixture and combine gently with a spatula.
- With a clean beater, beat the egg whites on high speed until soft peaks form. With the mixer on, gradually add in the remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold the egg white mixture into the batter gently, just until combined. Pour this batter into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Allow to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and heavy cream in a small pitcher. Once the cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake.
- Refrigerate the cake for 1 hour, or until chilled. Slice and serve from the pan.
