Sunday, September 29, 2013

A Moveable Pastel de Tres Leches


As we've done in the past, Sara and I decided to make September's challenge for our book club. We didn't have a nice camera so the pictures do not do it justice, but it was a big hit.


The cake did indeed contain tres leches, although one of the "leches" was really some delicious crema.


We beat the egg yolks.



And folded them into egg whites, along with some flour. The cake really did have a lovely light texture.


We were supposed to let the cake sit in the milk mixture overnight but we couldn't wait. We poured it in -- as seen in the picture above -- and then stuck it in the fridge for a little while. I'm sure it tastes even better when fully absorbed and cold, but it was pretty darn good as it was.


Sara got a little overzealous in whipping the cream for a topping and ended up making some sweet butter, which she saved in a jar for later consumption. Fortunately we had more cream, as well as some fresh strawberries and raspberries.


Yummy. What a cake.


We were reading A Moveable Feast by Ernest Hemingway. Although our book club is not normally thematic, our friend, Emily, cooked a French-ish meal of soup, salad and quiche. We had some French wine. Our pastel de tres leches didn't exactly fit in, but there is a weak connection -- it's popular in Spanish-speaking Central and South America, and Hemingway wrote The Sun Also Rises in Spain around the same time period that he covers in A Moveable Feast ... where they also speak Spanish ... ... ...


But really, who cares, it was delicious, and Sara and I were happy to be baking again after a bit of a hectic hiatus -- during which I got married! The Baking JDs are back in action.

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

RECIPE: Classic Three Milks Cake

Notes:
  • Whipping cream -- The topping whipping cream must be very cold.
  • Sponge Cake:
    • You should not over fold the mixture it will lose volume from the bubbles breaking.
    • Avoid knocking the cake tin when containing batter
    • Add the flour slowly like rain showers.
Preparation time: 1 hour and a half

Equipment required:
• A scale for measuring all ingredients
• Some bowls
• Stand mixer
• Strainer to sift the flour
• Egg Whisk
• Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
• Saucepan
• Pastry brush
• Pastry Spatula

Servings: 12

Ingredients
For the vanilla sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

Directions 
For the Sponge Cake:
Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
Separate the egg whites from the yolks.
Beat the egg whites on medium speed, 3 - 5 minutes.
When soft peaks form slowly add the sugar in small batches.
Whip until stiff peaks form about 5 minutes. Set aside.
In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).

Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean

Let it cool
Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid. [We cut slices in the cake to maximize absorption; we didn't cut it in half.]

Three milks syrup
In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.

Once it is cool, add the rum or any other flavoring you are using.
Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process. [We pretty much pour the whole shebang over it (gradually) and then set it in the fridge for ~15 minutes.]

Topping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.

Decoration
Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit. [We just put the whipped cream on top with the berries.]

1 comment:

Sara Stall-Ryan said...

Your cake looks great! I'm glad everyone at your book club helped you enjoy it. I had to enjoy most of mine by myself. I love the butter that Sara made. I am always overwhipping my cream. Ha ha!