Long, long ago — just before young Douglas Mason was born — I made September’s Daring Bakers Challenge. And then the rest of September happened, with its kidney stones and travel and conferences etc., and suddenly it was October and I’d forgotten to tell you about cake.
Sometimes it’s like I don’t even know me anymore.
I tried to make Tres Leche Cake once before, and it was OK but not delicious. It never absorbed all of the milk mixture, and it ended up just kind of tasting like soggy cake.
This time I baked the cake in two round pans. I poured the milk mixture very gradually over the first layer, until it wouldn’t absorb any more. Then I put whipped cream and strawberries on it, applied the second layer and repeated the pouring-o-the-milk procedure. I topped it all off with the rest of the whipped cream and some more strawberries, and the next day there was milk everywhere.
I was pretty sad.
But this time instead of being soggy the cake was custardy and scrumptious. If I make this one again — and I probably will — I’ll make it in a 9×13 baking pan so the milk doesn’t have anywhere to go.
- Ingredients for the vanilla sponge cake
- 5 large eggs, separated
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, sifted
- For three milks syrup
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy cream (or 1 cup of half & half or 1 cup milk)
- 1 cinnamon stick
- 2 teaspoons rum
- Topping and filling
- 2 cups of whipping cream
- ½ cup sugar
- Canned or fresh fruit (to fill and decorate the cake)
- Preheat oven to 350 degrees. Prepare a square 9×9 pan or 9-inch round cake pan
- Separate the egg whites from the yolks. Beat the egg whites on medium speed, 3 to 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” (I sprinkled a little flour over it, folded, etc. and so on until all the flour was in). Mix until just combined; over-beating will result in a denser, flatter cake.
- Pour the batter into the prepared 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.
- To make the 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.
- For the topping: Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 minutes.
- 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.
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!