Authentic Pastel De Tres Leches

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Hello Guys Welcome Back My New Blog Here You Will Learn Authentic Pastel De Tres Leches. A sponge cake soaked in three different types of milk and topped with whipped cream and strawberries .

image credits: seekpng

Tres Leche Cake made to perfection. The cake is steeped in three different milks and holds up well. It’s just the right amount of moist without being excessively soaked. If you’ve been looking for the perfect Tres Leches cake for years, look no further.

Ingredients

  • all-purpose flour
  • baking powder
  • kosher salt
  • 6 large eggs at room temperature
  • granulated sugar
  • vanilla extract
  • vegetable oil
  • 1 14 oz can, condensed milk
  • 1  12 oz can, evaporated milk
  • 1 7.6 oz can,  or 1 1/4 cups heavy milk – Note: the traditional way in Mexico is to use the media crema but if you can’t find it then heavy milk will do.
  • 1 tsp vanilla extract

Toppings:

Highly recommend homemade whipped cream as the commercial version does not compare! To make it you’ll need:

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  • 2 cups heavy whipping cream
  • 4 Tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • Then top with any kind of berries or canned fruit like peaches (very common in Mexico), nuts and even sprinkle with some cinnamon. It’s all about what you like!

How to Make Tres Leches Pastel

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 913-inch baking pan that has been buttered.
  • Set aside a small bowl containing the flour, baking powder, and salt.
  • Beat the eggs and sugar with an electric mixer on medium speed until light yellow and fluffy. Approximately 5 to 8 minutes.
  • Add the vanilla once the eggs have become frothy. Continue to mix for another 8 to 10 minutes, or until the batter has doubled in size and is no longer liquidy.
  • Add one-third of the flour mixture and incorporate it into the egg/sugar mixture with a spatula. Mix thoroughly. Continue in this manner until all of the flour has been mixed.
  • Fold in the oil gradually into the batter. It will have a light and creamy consistency.
  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 913-inch baking pan that has been buttered.
  • Set aside a small bowl containing the flour, baking powder, and salt.
  • Beat the eggs and sugar with an electric mixer on medium speed until light yellow and fluffy. Approximately 5 to 8 minutes.
  • Add the vanilla once the eggs have become frothy. Continue to mix for another 8 to 10 minutes, or until the batter has doubled in size and is no longer liquidy.
  • Add one-third of the flour mixture and incorporate it into the egg/sugar mixture with a spatula. Mix thoroughly. Continue in this manner until all of the flour has been mixed.
  • Fold in the oil gradually into the batter. It will have a light and creamy consistency.
  • Pour batter into pan and bake for 30–35 minutes, or until golden brown and springs back when pressed in the middle.
  • Allow 15 minutes for the cake to cool in the pan.
  • With a fork or a long thick wood skewer, poke holes all over the top of the cake.

Make the 3 Leches

  • Whisk together the media crema (or heavy cream), evaporated milk, condensed milk, and vanilla in a large mixing dish.
  • Drizzle half of the milk mixture over the cake slowly, allowing it to soak in before adding more.
  • Refrigerate the cake for at least 6 hours, but preferably overnight, after wrapping it in plastic wrap.

Whipped Cream-Add the sugar to the cream in the mixing bowl. Beat the cream to the appropriate consistency with an electric hand mixer or a balloon whisk. For me, it took roughly 5 minutes.

Now it’s time to add your favourite toppings to your Paste De 3 Leches. Strawberries and canned sliced peaches are everyone’s favourites.

Pastel De Tres Leches

A traditional Mexican cake. It may appear little when it comes out of the oven, but once the milk mixture has been absorbed by the cake, it puffs up.

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Prep Time-15 mins, Cook Time-25 mins, Total Time-40 mins

EQUIPMENT

  • 9×13 inch bake pan
  • Hand or standing mixer

INGREDIENTS  

Cake

  • 1 ¼ cups (156g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾  teaspoon  kosher salt
  • 6 large eggs room temperature
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 Tbsp vegetable oil

3 Leches

  • 1 14 oz can, condensed milk
  • 1  12 oz can, evaporated milk
  • 1 7.6 oz can, media crema or 1 1/4 cups heavy milk
  • 1 tsp vanilla extract

Whipped Cream & Toppings

  • 2 cups heavy whipping cream
  • 4 Tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 to 2 cups berries to garnish, optional

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 9×13 inch baking pan that has been buttered.
  • Set aside a small bowl containing the flour, baking powder, and salt.
  • Beat the eggs and sugar with an electric mixer on medium speed until light yellow and fluffy. Approximately 5 to 8 minutes.
  • Add the vanilla once the eggs have become frothy. Continue to mix for another 8 to 10 minutes, or until the batter has doubled in size and is no longer liquidy.
  • Add one-third of the flour mixture and incorporate it into the egg/sugar mixture with a spatula. Mix thoroughly. Continue in this manner until all of the flour has been mixed.
  • Fold in the oil gradually into the batter.
  • Pour batter into pan and bake for 30 minutes, or until golden brown and springs back when lightly tapped in the middle.
  • Allow 15 minutes for the cake to cool in the pan.

Prepare three leches mixtures
While the cake cools, whisk together the medium crema (or heavy cream), evaporated milk, condensed milk, and vanilla in a large mixing bowl.

Put the cake together

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  • With a fork or a long thick wood skewer, poke holes all over the top of the cake. Drizzle half of the milk mixture over the cake slowly, allowing it to soak in before adding more.
  • Refrigerate the cake for at least 6 hours, but preferably overnight, after wrapping it in plastic wrap.

Make the whipped cream

  • combine all of the ingredients in a mixing bowl and whisk
  • Add the sugar to the cream in the mixing bowl. Beat the cream to the appropriate consistency with an electric hand mixer or a balloon whisk.
  • Top the cake with whipped cream and berries, or any other desired toppings.
  • Cold or room temperature is fine.

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