Pastel Tres Leches
This tres leches cake offers a delightful balance of light sponge soaked in a rich milk mixture and topped with billowy clouds of whipped cream. The airy texture of the cake paired with the creamy sweetness of the milks creates a truly indulgent treat that's perfect for celebrations or special occasions. Enjoy each forkful of this moist, decadent dessert complemented by the burst of juicy glace cherries for a pop of color and flavor.
— Constant Cookbook
Ingredients
- 200g (7 oz) caster sugar
- 5 egg yolks
- 5 egg whites
- 5 tbsp milk
- 1 tsp vanilla extract
- 125g (4 1/4 oz) plain flour
- 1 1/2 tsp baking powder
- 1 (397g) tin sweetened condensed milk
- 1 (410g) tin evaporated milk
- 600ml (1 pint) double cream
- 10 glace cherries
Instructions
- Preheat oven to 180C/160C fan. Butter and flour bottom of a 23cm springform cake tin.
- Beat the egg yolks with 150g sugar until light in colour and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 50g sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared tin.
- Bake at 180 C for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of tin. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
- Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream. Discard 250ml of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining double cream until it thickens and reaches spreading consistency. Ice cake with whipped cream and garnish with cherries.
Yield
Serves 8
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