Pastel de tres leches. Receta
Cuisine: Mexicana
Author: Mary Soco - cocinamuyfacil.com
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hora
Ingredientes / Ingredients
For the cake:
  • - 1½ cups of flour
  • - 1 tablespoon of baking powder (royal)
  • - ¼ teaspoon of salt
  • - 4 egg whites
  • - 4 egg yolks
  • - ¾ cup of sugar
  • - ½ cup of milk
  • - 1 teaspoon of vanilla extract
For the three milks mixture:
  • - 1 can of condensed milk
  • - 300 ml of evaporated milk
  • - 1 can of 225 ml of media crema (table cream)
  • - ¼ cup of rum
For decorating and filling
  • - 3 cups of cold whipping cream
  • - ½ cup of powdered sugar
  • - ½ teaspoon of vanilla extract
  • - Canned peaches in syrup
  • - Fresh strawberries
Preparación / Directions
For the cake:
  1. Preheat the oven to 180°C (350°F) and prepare a round baking pan with a diameter of 20 to 23 cm (8 to 9 inches), greasing it with a mixture of 1 tablespoon of melted butter and a tablespoon of flour.
  2. In a bowl, mix the flour, baking powder, and salt.
  3. In another bowl, beat the egg whites until they reach a soft peak stage, then gradually add half of the sugar while continuing to beat until it thickens.
  4. In a separate bowl, beat the egg yolks with the remaining sugar and the vanilla extract for 4 to 6 minutes, until they double in size and change color.
  5. Combine the egg yolk mixture with the egg whites and continue beating until well integrated.
  6. Alternately add the flour mixture and milk, mixing until all the ingredients are well incorporated.
  7. Pour the batter into the circular pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Transfer the cake to a cooling rack and let it cool completely. Once cooled, use a serrated knife to split it in half to form two layers.
For the three milks mixture:
  1. While the cake is cooling, combine the condensed milk, evaporated milk, media crema, and rum in a container. Use a whisk to mix until you achieve a homogeneous mixture.
For decoration:
  1. In a bowl that has been placed in the freezer for half an hour, place the cold whipping cream. Beat at medium speed until soft peaks start to form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
  2. Cut the peaches into slices and halve the strawberries.
To assemble the cake:
  1. Place the bottom half of the cake on a serving platter and poke it with a fork. Use a piping bag to create a circle of whipped cream on the upper and lower edges of the cake. This will help contain the milk mixture.
  2. Slowly and carefully pour half of the three milks mixture over the cake, allowing it to absorb between each addition.
  3. Next, cover the top with a layer of whipped cream, followed by a layer of peach slices and a lighter layer of whipped cream.
  4. Invert the other half of the cake so that the cut side is facing up. Poke it with a fork and place it on top of the cake. Repeat the previous steps: surround with whipped cream, add the three milks mixture, wait for absorption, and add a layer of whipped cream.
  5. Finally, cover the entire cake with the remaining whipped cream, decorate to your liking, and arrange the strawberry halves and peach slices on top.
Recipe by Cocina Muy Fácil at https://cocinamuyfacil.com/en/tres-leches-cake-milk-cake-recipe/