A tres leches cake or also a pastel de tres leches is a kind of sponge cake. In several recipes, this is a butter cake which is soaked in three types of milk namely: condensed milk, evaporated milk and heavy cream. If butter is not used, the tres leches cake will become very light and with a lot of air bubbles. This unique texture is exactly the reason for its soggy consistency even if the cake is a production of combination of three types of milk. The Nestle Company made its claim that they were among those who were responsible for the development of the tres leches recipe during the World War II. The concept of making a cake which is soaked in liquid is perhaps of European origin. This is because similar cakes like the British rum cake as well as tiramisu from Italy make use of this method. In 2004, Haagen-Dazs which is an ice cream company released an ice cream that has tres leches flavor but only for a limited time. The tres leches flavored ice cream contains pieces of tres leches which were soaked in rum.
Sometimes, the pastel de tres leches is a kind of butter cake which is flavored with vanilla. What makes it uncommon is the fact that this butter cake is soaked in a combination of three different milk products, thus the name Tres Leches. When combined, the three kinds of milk will simply create the exact density, mouth feel and sweetness for the richness of cake. The mixture makes the cake moist but not mushy. The concept of immersing a cake in liquid is nothing new. There are several traditional cakes which will need a good bath of some flavoring. These include the Baba or a Savarin and also a favorite during the holidays called the Rum cake. These cakes obtain their usual flavoring from being drenched with an alcohol mixture. Plenty of recipes for layer cake may suggest that you brush the cake layers with a basic syrup solution in order to moisten the cake. The Pastel de Tres Leches has gone beyond this one step by adding lavishness to the soaking liquid.
One would wonder how the Tres Leches cake came to being. Well, it is tough to pinpoint the exact origin of the confection as there is disagreement over the location from which it originated. There is even disagreement over the time it was first made and also over what modification is the right version of Pastel de Tres Leches. I was able to extract two definite conclusions after a lot of mind-numbing examination. One conclusion is that this cake is well recognized in Latin America particularly in Mexico and Nicaragua. The second conclusion is that this cake is immersed in a combination of three different kinds of milk and these are the sweetened condensed milk, evaporated milk and heavy cream or whole milk. There are some ways for adding the subtle distinction to the Tres Leches cake. Replacing the condensed milk with the sweetened coconut milk and adding drizzle of toasted coconut or fresh shaved coconut will give you the tropical flair. In addition, any variety of the complimentary liquors may be added to the soaking mixture that is loaded with milk. There are a few recipes which will require a cup of brandy or rum. Flavored liquors such as Irish Cream and Kahlua will work effectively. The milk blend can be enhanced by adding fruit or nut flavor extracts or liqueurs. This kind of cake can be the perfect dessert during family gatherings that take place at Christmas since the cake may be prepared ahead of time. In reality, the tres leches cake will even taste better if you keep it chilled inside the refrigerator for the night.
Tres Leches Cake
For the Cake:
A cup of all-purpose flour
One and a half teaspoons of baking powder
One fourth teaspoon of salt
Five eggs which are separated
A cup of granulated sugar and this is divided
A teaspoon of vanilla extract
One third cup of whole milk
A can or twelve ounces of evaporated milk
A can or fourteen ounces of sweetened condensed milk
One fourth cup of heavy cream
For the Frosting:
Two cups of heavy cream
Three tablespoons of granulated sugar
1. First, you need to preheat the oven to a temperature of 350degrees Fahrenheit. Grease and put flour on a 9×13-inch baking pan and set aside first.
2. Whisk together the baking powder, flour and salt inside a large bowl and then set aside.
3. Using an electric mixer which has a whisk attachment, whisk the egg yolk and three fourth cup of granulated sugar on a medium-high speed until the mixture will become thick and pale yellow in color. Add the entire milk and vanilla extract, and then mix to blend. The egg yolk mixture should be poured over the flour mixture and with the use of a rubber spatula, fold together in a gentle manner until they are combined very well.
4. Try to clean the bowl of the electric mixer and the whisk for another use. Add the egg whites to the bowl and then whisk at high speed until such time that soft peaks will start to form. While the mixer is still operating, pour in the remaining one fourth cup of granulated sugar and keep on beating until the egg whites will become stiff but not dry.
5. You have to work in three sets. Fold gently the egg whites into the batter until they are mixed. Pour the batter into the pan which you have prepared and try to smoothen the surface using a spatula.
6. Bake for approximately thirty minutes or until a toothpick can be inserted into the middle of the cake and will come out clean. Place the cake in a cooling rack and allow it to cool completely.
7. Once the cake becomes cold, transfer it to a rimmed serving plate. In a small pitcher, combine together condensed milk, evaporated milk and heavy cream. Try to pierce the entire surface of the cake using a fork when the cake is cold already. In a slow manner, sprinkle all but not the cup of milk mixture on top of the cake and make sure to also include the edges of the cake. You can throw the remaining cup of milk blend. Let the cake absorb the milk mixture for approximately half an hour.
8. In frosting the cake, whip two cups of heavy cream along with three tablespoons of granulated sugar until it becomes thick and stiff peaks will form. Spread the frosting on the entire surface of the cake. If desired you can garnish the cake with maraschino cherries.