Pastel de tres leches
Cooking Con Claudia · ♥ 6.7K likes · 182.2K views · 8 min video
Read about soaked and syrup cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup all-purpose self-rising flour
- 4 tsp cornstarch
- ¼ tsp baking powder
Sift the self-rising flour, cornstarch and baking powder together and set aside.
- 6 whole whole eggs
- 1 tsp vanilla extract
- 1 cup sifted sugar
Mix the room temperature eggs, vanilla extract and sifted sugar at maximum speed for at least 12 minutes, until doubled in size and fluffy enough to hold a drawn shape without sinking.
Switch to the stir setting and add the dry ingredients slowly in three or four parts, stopping as soon as no dry flour shows.
Line the bottoms of two nine-inch cake pans with parchment and divide the batter evenly between them.
- 1 cup heavy cream
Mix the heavy cream, evaporated milk, sweetened condensed milk and vanilla together.
The three-milk mixture
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 tsp vanilla
Run a knife around each cake, flip it out and remove the parchment.
Line the pan with plastic wrap, return a cake to it and pour over two cups of the milk mixture; repeat with the second cake, using less if you do not want it heavily soaked.
Chill the soaked and covered cakes in the refrigerator overnight, or at least four hours.
Filling with strawberries and whipped topping
- strawberries
- whipped topping
- cajeta
Turn out the first layer, spread with whipped topping mixed with strawberries, and level it.