Pastel de Tres Leches
(Central American cake of three milks)
8 to 10 servings
- Flour -- 1 1/2 cups
- Baking powder -- 1 teaspoon
- Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
- Sugar -- 3/4 cup
- Eggs, room temperature -- 5
- Vanilla -- 1/2 teaspoons
- Whole milk -- 1 cup
- Sweetened, condensed milk -- 1 cup
- Evaporated milk -- 2/3 cup
Whipped Cream Frosting
- Whipping cream -- 1 1/2 cups
- Sugar -- 1/2 cup
- Vanilla -- 1 teaspoon
- Preheat oven to 350°F and grease and flour an 8x11-inch baking pan.
- Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
- Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
- Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
- Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
- Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
- Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
- Beat the cream, sugar and vanilla together until the cream holds soft peaks. Frost the cake with the whipped cream and serve.
- Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
- Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
- If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.
- Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.