Saucepan@saucepan · Shared this recipeFollowMexican · dessertPastel De Tres Leches CakeA Mexican sponge cake soaked in three milks, topped with sweetened whipped cream and fresh fruit.servings4Original recipe on cooking-mexican-recipes.comKeep this recipeAdd a copy of Pastel De Tres Leches Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 cup all purpose flour1 tsp baking powder0.5 tsp sea salt6 eggs1 cup sugar0.25 cup water4 tsp Mexican vanilla extract1 oz can sweetened condensed milk1 oz can evaporated milk3 cup heavy cream2 tbsp sugarFresh mangoes, strawberries, blackberries, or other fresh fruit, slicedStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 350 degrees F. Coat a 9 by 3 inch springform pan with a vegetable spray like Pam.2Step 2: Sift the flour, baking powder, and salt together in a medium size bowl.3Step 3: Mix the eggs and sugar in the mixer bowl and beat on high speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.4Step 4: Gently fold the flour ingredients into the egg mixture. You can use the mixer on the slowest setting or fold the flour in with a spatula.5Step 5: Pour the batter into the springform pan and bake for 35 to 45 minutes.6Step 6: You can tell when it's done when the center is firm and the cake starts to pull away from the sides of the pan.7Step 7: Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down.8Step 8: Release the springform pan. Use a knife to cut along and release the cake if the bottom sticks.9Step 9: Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto your serving dish.10Step 10: Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake.11Step 11: Whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream, and 2 teaspoons of the vanilla.12Step 12: Using a long tooth pick, ice pick, fork or whatever you have available, poke holes all over the cake.13Step 13: Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Then refrigerate the cake.14Step 14: Place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until medium stiff peaks form.15Step 15: Spread whipping cream generously on the top of cake. Garnish with sliced fresh fruit such as strawberries or blackberries.getsaucepan.com/r/476353ed-03a4-4b3e-920b-217df48e71fa · Original: https://www.cooking-mexican-recipes.com/recipe/tres-leches-cake/
