Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!
I have often heard the term tres leches when watching American cooking shows but I had never given much thought to making a ‘three milk’ cake until this month when the Daring Bakers’ challenge was issued. One of the three milks for the tres leches cakes is condensed milk and as it is sweetened with sucrose I cannot use it. With my one milk being evaporated milk, and the other coconut milk, I had decide what to do to make it a three milk cake. I could have made my own unsweetened condensed milk and I had a recipe open in my browser to do just that. But with time running out I chose to use cream as my third milk. Whereas I know this is probably not traditional, it worked. I baked my sponge cakes in two batches as I only have one baking tin due to my space constraints. While I was pouring the three milk combination over my first sponge cake Dave commented that he could not believe that the cake would absorb that much liquid. I confidently told him that it would as I had just read Alida’s post and she assured me all the liquid would be absorbed, and she used more than I did. Of course I was secretly surprised when I took the first cake out of the fridge after an hour and all of the liquid was in the cake and not in the tin! It is amazing how much liquid this cakes absorbs, and how light the sponge is considering the density of it. I was also relieved that the heavy coconut taste of my three milks concoction did not translate to a cake that tasted only of coconut. I served this as a dessert for our dinner party and I would make this again without a doubt.
Have you ever made a tres leches cake?
Pastel De Tres Leches | Three Milk Cake
Ingredients
For the cake
- 200 g butter, plus extra for greasing
- 200 g fructose
- 2.5 mls vanilla extract
- 4 eggs
- 200 g self-rising flour, plus extra for the tin
For the 3 milk mixture
- 100 mls evaporated milk
- 100 mls coconut milk
- 100 mls cream
For the Chantilly cream
- 100 mls cream
- 10 g honey
- 1 vanilla pod, seeds only
For the icing
- 100 g chocolate, melted
Method
For the cake
- Preheat the oven to 190° Celsius
- Grease and flour two round 18cm baking tins
- Cream the butter, fructose and vanilla until light and fluffy
- Add the eggs one at a time until incorporated
- Gently fold in the flour
- Pour half the mixture into each tin and smooth the top with a spatula
- Bake for 20 minutes
- Turn out straight away onto a wire rack and leave to cool
For the 3 milk mixture
- Combine all of the ingredients
- Once the cakes are cool, place them onto a baking tray
- Use a skewer to poke holes into the cakes
- Pour half of the mixture over each cake
- Leave in the fridge for an hour to soak up all the mixture
For the Chantilly cream
- Whisk together the cream, honey and vanilla seeds until firm
- Place one of the cakes onto a cake stand and cover the top with the Chantilly cream
- Carefully place the other cake on top
For the icing
- Pour the melted chocolate over the cake and smooth with a palette knife
- Put the cake back into the fridge for an hour
- Serve at room temperature
Click on the links for conversions and notes.
What I blogged:
-
- one year ago – ClemenGold, Lime And Ginger Marmalade
- two years ago – Secret Santa
- three years ago – Eating in Sienna
That cake looks fantastic, Tandy. I might have to give that a go:)
I was amazed at how long it stayed moist for!
Lovely Tandy. I’d love to know how the homemade condensed milk turns out if you ever decide to make it xx
Maybe in December when I have the time 🙂
Hi Tandy, I just read Sawsan’s post, you guys obviously enjoyed the challenge.
It was a great challenge Glenda 🙂
What a gorgeous cake Tandy! I had a couple of DB disasters so stopped participating but I’m disappointed I didn’t join in this month. I’ve always wanted to have a go at making Tres Leches, particularly now I’ve seen your version 🙂
I am new to DB so I hope that I don’t have any disasters as it is quite fun to make new things and be challenged 🙂
Tres leches cake is one that I’ve yet to conquer (but really want to!!). Yours is beautiful!
You will love the flavours Joanne 🙂
Ooh I love this cake! And adding a chocolate icing layer on top is a great idea too! 😀
Thanks Lorraine 🙂
Delicious – love the idea of this cake…on the to do list!
Have fun baking it 🙂
I did not make it yet, but I like what I see. I don’t watch cooking programs, but from what I’m hearing, I loos a lot.
Some cooking programs are a lot of fun to watch Marta 🙂
Ooh, yummy cake!
Thanks 🙂
Wow!
Thanks Lizzy!
ooooh Decadent!! Looks great!
Thanks Lisa 🙂
Oh I loved the look of this cake on Daring Bakers! I was looking forward to trying to make it too! 🙁 never mind I will have to watch out for next months challenge. Enjoy it 🙂
I am hoping next month’s challenge is as good!
I have never tried tres leches cake – it wasn’t even on my radar. It is now 🙂
Let me know if you do try making it Sally 🙂
Will have to get to making this lovely cake asap Tandy.
🙂 Mandy xo
You can make cupcakes Mandy 🙂
I’ve never had tres leches before, but have heard how delicious and decadent of a dessert is — this looks so luscious, Tandy 😀
Thank you Kiran 🙂
No, I’ve never made one of these before or eaten one, but I’m now intrigued!
It is divine!
I don’t make sweets except for the occasional berry tart. However, Tres Leches is a common here in our community and I adore it.
I need to make a berry tart sometime soon!
I’d never heard of the tres leches concept – but your cake looks lovely 🙂
Thank you so much Rachel 🙂