Mexican Goods

This version of Pastel de Tres Leches or “Three Milk’s Cake” (known in the U.S. as “Tres Leches Cake“ is not quite as rich and dense as traditional Pastel de Tres Leches is. This fluffy cake is soaked in three types of milks in the typical style, and topped with decadent fresh whipped cream.

Sift (or mix thoroughly) the flour and baking powder. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks. In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. Using a large spatula, begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9×13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.Let the cake cool until it feels room temperature. Pierce the cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup

• evaporated milk
• 1/2 cup sweetened condensed milk
• 1/3 cup heavy cream
• 1 tablespoon rum or brandy (optional)

Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping

• 3/4 cup heavy cream
• 1 teaspoon Mexican vanilla
• 2 tablespoons sugar

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.

I just know that this tres leches cake recipe is going to become one of your favorites. Enjoy!