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Pastel Tres Leches (Three‐Milk Cake) is a wonderful dense, moist cake topped with vanilla whipped cream. What makes it unique is that after baked, it is perforated and soaked in a mixture of three different milk products. The three milks, when combined, create a distinct texture. I personally like it with an orange flavor to it, the tang of the orange cuts some of the sweetness providing the perfect balance. Although very popular in Mexico this dessert is enjoyed throughout Latin American. You will find variances in recipes from Mexico, Cuba, Nicaragua, Puerto Rico, Panama, Guatemala, and Costa Rica. Tres leches cakes come in a wide array of presentations and flavor profiles. Here is our version we have enjoyed over the years, taking some traditional ingredients and adding some new. The pan used was 11 x 7. 5 eggs 1/2 cup unsalted butter 1 cup white sugar 1 1/2 cups all‐purpose flour 1 teaspoon baking powder 1/2 teaspoon vanilla extract Dash of cinnamon Dash of grated orange peel 2 Tbsp of Grand Marnier Liqueur 2 cups whole milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated fat free milk 1 1/2 cups heavy whipping cream 1/2 cup white sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Sift flour and baking powder together and set aside. Cream butter and 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Grease and flour baking pan, pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Combine the whole milk, condensed milk, and evaporated milk together. Add a dash of cinnamon, dash of grated orange peel, and 2 tbps of Grand Marnier Liqueur. Pierce entire cake with toothpicks. Pour over the top of the cooled cake. Let cake absorb all the liquid. Note: We actually refrigerate overnight and let cake absorb leches. Whip the heavy whipping cream until it beads and add 1/2 cup white sugar, and 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated and serve it well‐chilled. Garnish with strawberries and mint. Provecho! http://masaassassin.blogspot.com