Oct 5

Pastel de Tres Leches (three milks cake)

If i’m going to be real with you the following is going to be a little TMI, gross, and maybe will cause you to click off without even getting to the recipe. I’ve made up lies about why I haven’t had tres leches cake in more than 20 years. If you currently met me and I said “omg I don’t like tres leeches cake, that’s all I had as a kid and I’m tires of it…” then I lied. And i’m not sorry. Because the truth is I don’t eat tres leches cake because it causes me to have…well….a queasy stomach. Diarrhea. There. I’ve finally admitted it. Now it’s not because theres anything wrong with the cake itself…i’m just lactose intolerant but I didn’t know that as a kid.

Now that the cat’s outta the bag! Let’s get to the reason why you’re really here. The recipe.

INGREDIENTS

FOR CAKE

5 large eggs

2/3 cups sugar

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 tablespoon vanilla

1/2 cup whole milk

FOR SAUCE

1 can evaporated milk

1 can media cream (you can also use 1 cup half and half as replacement)

1 can sweetened condensed milk

FOR WHIPPED TOPPING

1 cup heavy whipping cream

1/4 icing sugar

splash of vanilla

STEPS

1. Separate egg whites into mixing bowl and mix on high with whisk attachment until you have reached stiff peaks, save the yolks for later.
2. Slowly add in 1/3 cup of sugar
3. When that’s all incorporated then add in each yolk one by one while still beating the egg whites.
4. After all the yolks and still beating the egg whites, add in the remaining 1/3 cups sugar.
5. Combine all dry ingredients in a bowl and combine, slowly add these into the egg and sugar batter, do not mix or fold yet.
6. Add in vanilla and milk and carefully and slowly fold in all ingredients until they are fully combined.
7. Prepare a pan (I used a 10 inch cake pan) with non stick spray or butter and flour and slowly pour in the batter.
8. Turn on your oven to 365 degrees Fahrenheit, when its ready pop in your cake and bake for 45 minutes.
9. Meanwhile, mix all ingredients for the sauce in a bowl
10. When cake comes out of the oven, turn it over on a cooling rack, cover the same cake pan in plastic wrap, and once the cake cools, plop it back into the pan
11. Once inside the pan, make little slits using a knife, soak, cake with approximately 1 cup of sauce, cover the cake and let it rest overnight in the refrigerator.
12. Now that your cake has rested for 24 hours, we will make the whipped topping, make sure to freeze your bowl, whisk, and whipping cream for at least 10 minutes, to ensure that the topping will harden, place all whipped topping ingredients in a bowl and whip until your liquid becomes fluffy
13. Plop your cake into a deep dish, and pour the remaining sauce, top with whipped topping and cinnamon (optional)