Best 7 Pastel De Tres Leches Recipes

PASTEL DE TRES LECHES THREE MILK CAKE

Steps:

• Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
• 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 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
• Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
• 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. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' 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.
• For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
• For the soaking liquid: Mix the milks with a whisk. Add the liquor.
• For the 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 confectioners' sugar until it is well incorporated. Add the milk.
• To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
• Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
• Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
• Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

PASTEL DE TRES LECHES

Steps:

• For Sponge Cake:
• Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.
• Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.
• For Rum Milk Syrup:
• In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)
• For Meringue:
• In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.
• When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.
• For Cranberry Compote:
• In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.
• While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.
• To Assemble:
• Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

PASTEL DE TRES LECHES

Steps:

• Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
• Preheat oven to 350 degrees.
• Sift together flour, baking powder, and salt; set aside.
• Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
• On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
• Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
• Remove from oven and place pan on a rack to cool for 10-15 minutes.
• Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
• While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
• Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
• When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
• Garnish with fresh fruit slices.

PASTEL DE TRES LECHES

Steps:

• Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
• Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
• Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
• About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
• Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
• When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

PASTEL DE TRES LECHES

Steps:

• Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
• Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy.
• Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
• Pour batter into prepared pan. Bake for 30 minutes.
• When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
• Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake.
• Refrigerate for at least 2 hours before serving.

PASTEL DE TRES LECHES

Steps:

• Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
• TO MAKE THE CAKE, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine. In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined.
• In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form.
• Add one-fourth of the flour mixture to the egg-yolk mixture and blend well. Add one-fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
• Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
• Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
• TO MAKE THE TRES LECHES, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake and cover the top and sides with the remaining whipped cream. Decorate with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.
• Italian Meringue
• Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
• Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
• Meringue for Filling
• Prepare the meringue as directed, but add the red food coloring to the hot syrup once the sugar has dissolved (the meringue should be bright pink) and stir in the mezcal once all the syrup has been added. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.