Pastel de Tres Leches
Ingredients
- 3.3 pcEgg (separated)
- 100 gWhite sugar (granulated)
- 100 gWheat flour (sifted)
- 0.7 tspBaking powder (powder)
- 0.7 pinchGray sea salt (fine)
- 133.3 mlWhole sweetened condensed milk (liquid)
- 133.3 mlUnsweetened condensed milk (evaporated)
- 66.7 mlWhole milk (fresh)
- 0.7 tbspVanilla extract (liquid)
- 166.7 mlCream (heavy cream 30% fat)
Method
A spongy cake soaked in a three-milk mixture that beads when sliced. The texture is meltingly soft, topped with a layer of firm, fresh whipped cream.
- 1
Separate whites from yolks. Whisk whites to firm peaks with a pinch of salt. Beat yolks with sugar until the mixture doubles in volume and forms a ribbon. Fold in the sifted flour and baking powder.
- 2
Pour the batter into a buttered mold. Bake at 180°C for 25 to 30 minutes. The cake should be golden and a knife blade must come out clean.
- 3
Mix the sweetened condensed milk, evaporated milk, and whole milk with the vanilla extract. The mixture must be homogeneous.
- 4
Prick the entire surface of the warm cake with a fork. Slowly pour the milk syrup until fully absorbed. The cake should become heavy and moist.
- 5
Whip the cold heavy cream until firm. Spread it over the cooled cake before refrigerating.
Frequently asked questions
How do you get this dish right?
- Prick the cake very closely with the fork so the syrup penetrates to the bottom without leaving dry spots.
- Let the cake rest for at least 4 hours, ideally overnight so the textures fuse perfectly.
How long does this dish keep?
Keep in the refrigerator for up to 3 days in an airtight container.
