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Pastel de Tres Leches Recipe

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This recipe for Pastel de Tres Leches, by , is from MLHS Class of 2019 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Bermudez

Category:
Category:

Ingredients:  
Ingredients:  
The Cake:
200 grams of butter
5 eggs
1 cup of sugar (200 grams)
2 cups of flour (280 grams)
2 teaspoons of dessert for baking powder
1 cup of milk (240mL)

Tres Leches Mixture:
1 can of evaporated milk
1 can of condensed milk
1 can of half cream nestle
cup of brandy
cup of milk (60mL)

Icing:
1 pint heavy cream, for whipping
3 tablespoons of sugar
fruit to decorate

Directions:
Directions:
1. For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

2. Sift the flour, baking powder and salt into a large bowl.

3. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

4.Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.

5. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.

6. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.

7. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.

8. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 hours total
Personal Notes:
Personal Notes:
When preparing Pastel de Tres Leches one must feel harmonious and peaceful. If the preparer of Pastel de Tres Leches is bitter, the dish will come out too rubbery. Carefully add just the right amount of milk into the pan, trying not to over soak it, for not only will it be too milky, but it could also make everyone eating it feel overwhelmed. Pastel de Tres Leches can make you feel better--both mentally and emotionally, according to Tia's and my belief, although it had felt like its been a while since I felt that. The moment I open the oven, the smell of freshly baked pan transports me to the mini-adventures I had as a child in my Tia's kitchen. Looking at Pastel de Tres Leches, is like looking at a wet, drippy water slide of milk giving you a funny sensational feeling as if you were walking on clouds of heaven, flying with a bunch of cake shaped angels.

 

 

 

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