(Speaking of absorbing liquid – why not add rum to the cake for an adult version?) I don’t know that I would try and roll this cake if baked thin, but it certainly absorbs liquid well. All the same the result is pretty close to the traditional sponge cake. This recipe is modified from traditional sponge cake – there’s no cooking the eggs over a bain marie or anything so the process is more kid friendly. Sponge cake is not as easy as quick breads for kids but it’s a good first real cake for them to try because it does require whipping the egg whites stiff – but not dry or over whipped – and folding in the remaining ingredients gently in 3 additions. Oh who am I kidding? I ate half a whole cake on my own (it was that good) and then suffered terribly from carbo overload – you know when all that sugar hits your system and your eyelids start to get heavy? Must….take….a….nap….zzzzzzzzzzzz…… With 6 eggs and extra dairy it has more protein than most cakes which offsets the sugar rush. Why choose this cake for kids? Because it is one of the most nutritious cakes I know of.
#Pastel de tres leches how to#
So here are my suggestions on how to soak the tres leches cake well: There was only one thing I didn’t fully appreciate: my cake was not completely soaked after 3 hours. The cream and fruits were also a perfect complement that made the dessert lighter. This cake was absolutely delicious: sweet but not too much, devilishly soft and spongy.
#Pastel de tres leches plus#
It should be available in the ethnic food section of shop, but in case you don’t find it, you can replace it with powdered milk (available everywhere) plus twice its weight in water (e.g. I had some trouble, though, in finding the evaporated milk, also called “media crema”, here in France. You can find heavy cream and sweetened condensed milk in any supermarket. Where do I find the ingredients for the tres leches syrup? This milk syrup is a combination of three dairy products, usually heavy cream or crème fraîche, sweetened condensed milk and evaporated milk.
Then the cake is usually iced with crème Chantilly and topped with fresh fruits (here you can add some exotic touch!).
The tres leches cake is a simple spongecake soaked for hours in a milk syrup. The step-by-step recipe below might seem a bit long but it’s actually not so difficult to make this delicious cake that comes from Mexico and that is widespread in all South America. Last weekend I was invited to a Peruvian lunch (the food was amazing by the way) and I decided (why not?) to bring a typically Latin American dessert: the pastel de tres leches ( “cake of three milks”).