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home > recipes > cakes > pastel de tres leches
from Chicago, IL 1 1/2 cups cake flour 1 teaspoon baking powder 1 cup plus 1 teaspoon sugar 1/2 cup butter, softened 5 large eggs 1 teaspoon vanilla extract 1 1/3 cups of milk 1 cup sweetened condensed milk 1 cup evaporated milk 1 tablespoon light rum 1 cup heavy cream Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth. Pour cake batter into a lightly greased cake pan or baking dish, 7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow it to cool completely. In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours. In a large mixing bowl with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 teaspoon sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Serve, cut into squares.

Pastel de Tres Leches


average rating = 4.5 stars(4.66676 comments available)
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(posted December 19, 2003)

from Chicago, IL

1 1/2 cups
cake flour
1 teaspoon
baking powder
1 cup plus 1 teaspoon
sugar
1/2 cup
butter, softened
5 large
eggs
1 teaspoon
vanilla extract
1 1/3 cups of
milk
1 cup
sweetened
condensed milk
1 cup
evaporated
milk
1 tablespoon
light rum
1 cup
heavy cream

Preheat oven to 350 degrees.
Sift together the
cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.

Pour
cake batter into a lightly greased cake pan or baking dish, 7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow it to cool completely.

In a medium mixing bowl,
whisk together the condensed
milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours.

In a large mixing bowl with an electric
mixer, whisk the
heavy cream until it begins to thicken. Add 1 teaspoon sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Serve, cut into squares.



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+6 comments


from Reno, United States wrote:3  3

Try a litle Frangelico instead of rum for a taste explosion!!!
4 starsDecember 1, 2005


from Jamaica, Queens, United States wrote:4  3

It is a good recipe. I tried
5 starsOctober 16, 2005


from SAINT AUGUSTINE,FL, United States wrote:5  3

I knew I was missing something, thanks. It was heavy cream and instead of light rum, try Parrot Bay coconut rum.
4 starsMay 6, 2005


from massillon oh, United States wrote:14  5

I was looking for a cake for my son's bithday and he aske me to make tres leche everybody loves it.
5 starsJune 24, 2004


from sugarland tx, United States wrote:10  6

i was looking every where for this recipe it took just one click and wow i got it i was so happy now i can make tres leche
5 starsMarch 10, 2004


from fort worth, United States wrote:12  4

The best recipe!!! Quick, easy to follow. Perfect consistency and ratio of liquid to cake. This cake lasted only 2 days in my house
5 starsFebruary 22, 2004


 
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