Many apologies for my absence for the past couple of months, a new house and a new baby has kept me a very busy lady. August was filled with DIY whilst 8 months pregnant, September was filled with endless feeding & nappy changed. I’m happy to announce that I managed to complete this months Daring Bakers challenge, luckily I didn’t fall asleep during the manual whisking, didn’t accidentally use a bottle of expressed breast milk in this, AND managed to entertain my 3 week old with ‘octopoo’ the musical octopus.
As the name suggests, this cake is heavy on the milk! Tres Leche cake – asides from venturing into the unknown territory of condensed and evaporated milk, this cake was a nice easy way into the Daring Kitchen.
I halved the recipe to make a more than substantial sized cake for two tired new parents. I infused my milky syrup with a Cape Malay Rooibos Chai teabag, along with a cinnamon stick, other spices and a glug of brandy.
It did feel a bit strange soaking my airy-light sponge in a thick & slimy liquid, but the flavours worked themselves nicely into the cake.
I added some cocoa powder to the whipped cream, which was plastered on all sides of this cake. I went for the easy decorating option – Areo mint chocolate balls sat on top. This is a truly indulgent cake and not for anyone on a diet. Luckily as I’m breast feeding, calorie control isn’t an issue here, and baby is enjoying the extra calcium boost from mummy’s milk.
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!
Classic Three Milks Cake
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.
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.
- Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
- 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.