Pastel de Tres Leches Three-Milk Cake Recipe ๐ฐ
Overview:
Okay, I have to admit, this cake is a lot of work. But what a final presentation it makes! It is my favorite type of tres leches, but I don’t make it often because it is a lot of work! The taste is worth all the effort!
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 35 minutes
- Servings: 12
- Calories: 569.1 per serving
Ingredients:
- 10 eggs ๐ฅ
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
- 2 cups strawberries ๐
- 1 can sweetened condensed milk
- 3/4 cup half-and-half
- 1/2 cup evaporated milk
- 1 tablespoon brandy
- 1 cup butter ๐ง
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 cup milk ๐ฅ
Instructions:
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare Pan: Oil a jellyroll baking pan (15×10) and line it with waxed paper oiled on both sides.
- Separate Eggs: Separate the yolks and whites into two bowls.
- Sift Dry Ingredients: Sift the flour and baking powder together.
- Beat Yolks: Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the “ribbon stage.”
- Add Sugar: Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
- Whip Egg Whites: Whip the egg whites until soft peaks form. Slowly add the remaining 1/2 cup sugar until it makes a meringue.
- Fold Ingredients: Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula. Then add the sifted flour and fold in.
- Bake: Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
- Cool and Roll: Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner’s sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
- Prepare Filling: Whip the cream and vanilla until soft peaks form. Add the confectioner’s sugar. Add the strawberries to the whipped cream and fold in.
- Make Soaking Liquid: Mix the sweetened condensed milk, half-and-half, evaporated milk, and brandy with a whisk.
- Prepare Frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioner’s sugar until it is well incorporated. Then add the milk.
- Assemble Cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake. Using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down.
- Soak Cake: Make holes in the cake with a skewer and drizzle the soaking liquid slowly, letting it absorb bit by bit.
- Frost Cake: Cover the cake with the frosting.
Notes:
- This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to garnish with extra strawberries or a sprinkle of cocoa powder for added flair.
Indulge in the creamy goodness of this Pastel de Tres Leches Three-Milk Cake, and treat yourself to a slice of heaven! ๐
