This is what I came home to yesterday! Neener. Neener.
I have seen recipes for these for years and have never made one. Victor saw this in a magazine and made it while I was at work.
(Note: THIS is why a well-stocked kitchen is so important. We had all the ingredients necessary in the house. Had he needed to go to the store, it probably would not have been made!)
The cake just screams flavor and is surprisingly light considering the ingredients. Absolutely wonderful.
Pastel De Tres Leches (Mexican Three Milk Cake)
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp sea salt
- 6 eggs
- 1 cup sugar
- 1/4 cup water
- 3 tsp vanilla – (Mexican, if you can find it)
- 1 – 14-oz can sweetened condensed milk
- 1 – 13 oz can evaporated milk
- 3 cups heavy cream
- Fresh fruit (strawberries, peaches, mangoes, whatever you like)
Spray the bottom and sides of a 9×3 inch springform pan with cooking spray. Preheat the oven to 350 degrees Sift together the flour, baking powder and salt, set aside.
Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well. On very low speed or by hand using a spatula, gently fold dry ingredients into the batter.
Pour batter into the prepared pan and bake for 35 to 40 minutes, or until the cake is firm on top and has pulled away from the sides of the pan. Remove from oven and place pan on a rack to cool for 10 to 15 minutes. Turn the cake out on a serving platter, place a cake plate over the cake, and turn it right side up. Set aside to continue cooling.
While the cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, the remaining 2 tsp vanilla, and 1 cup of the heavy cream; set aside.
After the cake has cooled, using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick or skewer. (This will allow the cake to soak up the milk mixture) Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
When ready to serve, pour the remaining 2 cups heavy cream into a chilled bowl and beat with chilled beaters until stiff peaks form. (We add sugar and vanilla to our whipped cream) Either pipe or spread the whipped cream on the top and sides of the cake and garnish with fresh fruit, or slice the cake and place a dollop of the whipped cream on top of each slice and garnish with the fruit.