Recipe For Pastel De Tres Leches

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
Pastel De Tres Leches Three Milk Cake

Pastel De Tres Leches | Three Milk Cake Recipe
 
Ingredients
For the cake
  • 200g butter, plus extra for greasing
  • 200g caster sugar - I used fructose
  • 2.5mls vanilla extract
  • 4 eggs
  • 200g self-rising flour, plus extra for the tin
For the 3 milk mixture
  • 100mls evaporated milk
  • 100mls coconut milk
  • 100mls cream
For the Chantilly cream
  • 100mls cream
  • 10g honey
  • 1 vanilla pod, seeds only
For the icing
  • 100g chocolate, melted
Instructions
For the cake
  1. Preheat the oven to 190° Celsius
  2. Grease and flour two round 18cm baking tins
  3. Cream the butter, sugar and vanilla until light and fluffy
  4. Add the eggs one at a time until incorporated
  5. Gently fold in the flour
  6. Pour half the mixture into each tin and smooth the top with a spatula
  7. Bake for 20 minutes
  8. Turn out straight away onto a wire rack and leave to cool
For the 3 milk mixture
  1. Combine all of the ingredients
  2. Once the cakes are cool, place them onto a baking tray
  3. Use a skewer to poke holes into the cakes
  4. Pour half of the mixture over each cake
  5. Leave in the fridge for an hour to soak up all the mixture
For the Chantilly cream
  1. Whisk together the cream, honey and vanilla seeds until firm
  2. Place one of the cakes onto a cake stand and cover the top with the Chantilly cream
  3. Carefully place the other cake on top
For the icing
  1. Pour the melted chocolate over the cake and smooth with a palette knife
  2. Put the cake back into the fridge for an hour
  3. Serve at room temperature

Click on the links for conversions and notes.

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!

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37 thoughts on “Recipe For Pastel De Tres Leches

  1. 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.

  2. 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 🙂

  3. 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 🙂

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