The Daring Baker Challenge this month was to bake a pastel de tres leches or three milk cake. It was the first time I had ever made (or tasted) this type of cake. It was delicious!
Inma of la Galletika 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 recipe is slightly adapted from Fine Cooking.
For the cake:
- Unsalted butter, softened, for the pan or cooking spray
- 4-1/2 oz. (1 cup) all-purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- 1/3 cup milk
- 1 tsp. pure vanilla extract
For the soaking liquid:
- 1 14-oz. can sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup whipping cream (heavy cream)
- 1/2 cup strong brewed coffee
- Pinch kosher salt
For the topping:
- 2 cups heavy or whipping cream
- 2 tbsp sugar
- 1 tsp vanilla
Bake the cake:
1. Preheat oven to 350°F.
2. Butter the bottom and sides of a 9x13-inch Pyrex or glass baking pan. Line the bottom of the pan with parchment and lightly butter or spray the parchment.
3. Whisk the flour, baking powder, and salt into a medium bowl. Set aside.
4. Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl.
5. Using electric beaters, beat the egg yolks with 3/4 cup of the sugar until the mixture is pale yellow in colour (2 minutes).
6. Add the milk and vanilla and continue to beat until combined.
7. Clean and dry your beaters (this is important – you don’t want any of the yolks on it or they whites won’t fluff) and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks. (3 minutes)
8. Add the other 1/4 cup sugar slowly, continuing to beat on high, until you reach firm but not dry peaks. ( 2 minutes-ish more).
9. Whisk a third of the dry ingredients into the yolk mixture and thoroughly mix.
10. Lightly fold in a third of the egg whites with a rubber spatula.
11. Alternately, fold in the remaining flour and egg whites, in two more batches each, until fully mixed.
12. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is golden, about 20 to 25 minutes.
13. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely. It will shrink a bit – that’s ok.
14. Put the cake back into the baking dish so the cake will soak up more of the liquid.
Soak the cake:
1. In a large saucepan, mix together the condensed milk, evaporated milk, heavy cream, coffee, and salt until it is all well blended. Cook over medium-low heat (don’t burn it!) until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a large heatproof glass measuring cup so it stops cooking.
2. Using a toothpick, poke the cake at 1/2-inch intervals. Slowly, pour the soaking liquid over the cake, starting at the edges and waiting to let it soak in before adding more liquid. Cover loosely with plastic wrap and refrigerate at least 2 hours and up to 36 hours.
Top the cake:
1. Beat the whipping cream on medium speed until it begins to thicken
2. Add the sugar and vanilla and continue to beat until it holds a firm peak.
3. Spread on the cake.