PASTEL de TRES LECHES or THREE MILK CAKE (Daring Bakers September 2013)

This Daring Bakers post should have been up last week but I had no time as I was busy plus I went with two other blog friends to Paris for 3 days ( that post will come soon with Delicious pics) .

And I thought I will share the September DB .

I have heard about this cake and my sis is such a great fan of this cake as shemakes it always for potluck partyto take with her as she makes delicious desserts and cakes, but even though she has said it is such a yumm cake I never tried.

But then Now that the DB challenge for septmeber was this I thought now is the chance for foing them.

I made them in cup cake form and I added so much less suagar than the original recipe.

For the cake recipe I just added 3 tablespoon of sugar .

And as I made in cupcake I didn't cut into two slice the cake I just soaked eachcupcake int he syrup and topped with a fruit.

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!

Classic Three Milks Cake:

Servings: 12

Ingredients for the vanilla sponge cake

5 large eggs (separated)

½ cup (120 ml) (4 oz) (125 gm) sugar

2 teaspoons (10 ml) of vanilla extract

1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup

1 can (14 oz) (400 gm) sweetened condensed milk

1 can (12 oz) (340 gm) evaporated milk

1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk

1 cinnamon stick

2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling

2 cups (500 ml) of whipping cream (about 30% fat)

½ cup (120 ml) (4 oz) (125 gm) sugar

Canned or fresh fruit (to fill and decorate the cake)

Directions For the Sponge Cake:

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.
6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using

Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaTopping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. king process.