Pastel De Tres Leches (Cake)
A classic Mexican cake. It may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
9x13 inch bake pan
Hand or standing mixer
(156g) all-purpose flour
(150g) granulated sugar
can, condensed milk
can, evaporated milk
can, media crema or 1 1/4 cups heavy milk
Whipped Cream & Toppings
heavy whipping cream
1 to 2
berries to garnish,
Bake the cake
Preheat oven to 350 degrees. Butter a 9x13 inch baking pan and set aside.
Sift the flour, baking powder, and salt into a small bowl and set aside.
Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy. About 5 to 8 minutes.
When the eggs are fluffy, add the vanilla. Keep mixing for another 8 to 10 minutes or until the batter has multiplied and it's not liquidy.
Add one third of the flour mixture and using a spatula, fold the flour into the egg/sugar mixture. mix well. Repeat this process until all of the flour has been incorporated.
Add the oil and fold gently into the batter.
Pour batter into pan and bake for 30 minutes or until cake is golden brown and middle springs back when pressed.
Cool the cake in the pan for about 15 minutes.
Make 3 leches mixture
While the cake is cooling off, in a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk and vanilla.
Assemble the cake
Poke holes all over top of cake with a fork or a large thick wood skewer. Slowly drizzle half of milks mixture all over cake, letting liquid soak in before adding more.
Cover the cake with plastic wrap and refrigerate for at least 6 hours but preferably overnight.
Make the Whipped Cream
Pour the cream into the mixing bowl and add the sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency.
Top the cake with the whipped cream plus berries or any other toppings you like.
Enjoy cold or room temperature
Tres Leches Cake lasts up to 4 days in refrigerator. Best if eaten within 2 days.