PASTEL DE TRES LECHES

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PASTEL DE TRES LECHES
Three Milk Cake

The cake is soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. It is our most popular dessert at Cíbolo Creek Ranch.

FOR THE CAKE
4 egg yolks
4 egg whites
1½ cups white sugar
12 tablespoons butter, softened
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon cream of tartar
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350° F. In the bowl of an electric mixer, cream sugar and butter, until fluffy. Add egg yolks and beat for 2 minutes on medium speed. In a separate bowl, combine flour and baking powder. Alternately add the flour and the milk and vanilla to the butter mixture, until all are combined. Beat until smooth after each addition. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Using a large spatula, gently but thoroughly fold into flour and butter mixture. Grease the bottom of a 9″ × 13″ × 2″ baking pan. Pour in the batter and bake for 25 to 30 minutes until golden brown. Cool.

FOR THE SAUCE
1 cup evaporated milk
1 cup heavy cream
14 ounces sweetened condensed milk

Stir the milks together thoroughly. When the cake is cool, slice or peel off the top crust, and poke holes in the cake with a knife or toothpick to facilitate soaking. Pour the milk mixture evenly over the top of the cake. Finish icing the top. Refrigerate.

FOR THE CREAM ICING
2 cups heavy cream
⅔ cup powdered sugar
1 teaspoon vanilla extract

Whip the cream, sugar, and vanilla together until stiff. Garnish with fresh fruit (strawberries, mangos, kiwis, cherries).

SERVES 12

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