PASTEL DE TRES LECHES

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Pastel de Tres Leches image

Provided by Michael Lomonaco

Categories     Berry     Dairy     Dessert     Bake     Christmas     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10x3-inch cake

Number Of Ingredients 26

Sponge Cake
1 1/2 cups all purpose flour
1 tablespoons baking powder
2 teaspoons ground cinnamon
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk
Rum Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
1 teaspoon vanilla extract
2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional
Meringue
4 egg whites
1 cup sugar
1/2 cup water
Cranberry Compote
2 cups fresh or frozen cranberries
1 cup walnut halves (or pieces)
1 cup golden raisins
1 cup water
1/2 cup light brown sugar
4 cloves
1 cinnamon stick
1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)

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.

Dipson Gautam
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This cake was a disappointment. It was dry and crumbly, and the frosting was grainy.


Mohomed Rizwan
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I'm not a big fan of tres leches cake, but this recipe changed my mind. It was so light and fluffy, and the milk mixture wasn't too overpowering.


Gina Salisbury
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This cake is so good, I could eat it every day!


Apekshya Acharya
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I've never made a tres leches cake before, but this recipe made it easy. The instructions were clear and concise, and the cake turned out beautifully.


Alyx Flynn
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The frosting was a bit too sweet for my taste, but the cake itself was delicious.


Mategeko Franswazi
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I made this cake for my son's birthday party, and he loved it! He said it was the best cake he'd ever had.


Star Stinnett
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This recipe is a keeper! I've made it twice now, and both times it was a huge success.


Callum Peterson
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I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what went wrong.


Jillian Chamberlain
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This cake was delicious! The milk mixture soaked into the cake perfectly, making it incredibly moist.


Sajad sanii
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I've made this recipe several times now, and it always turns out perfect. It's my go-to dessert for potlucks and parties.


Raju
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This pastel de tres leches was a huge hit at my party! It was so moist and flavorful, and the frosting was the perfect finishing touch. I will definitely be making this again.


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