Monday, February 24, 2014
Pastel Tres Leches---A Four Spoon Cake
It seemed fitting to be enjoying lunch today with three of my childhood friends in the downtown area of our hometown to celebrate Donna's February birthday and the first day of her retirement. Tres Leches Cake was the choice of our birthday girl and she loves us enough that she had the waitress bring four spoons! It was delicious and we were grateful for her generosity.
I'm thinking this is a recipe for a dairymom to try for an upcoming family birthday or Easter celebration. With three different kinds of milk in one recipe, how could you go wrong? I found this version of the Three Milk Cake on the Nestle website that was introduced to American cooks in the 1960's on the Nestle Evaporated Milk can.
Three Milk Cake--Pastel Tres Leches
6 large egg whites
1/2 cup granulated sugar,divided
6 large egg yolks
1 cup all purpose flour,sifted
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
1 can (7.5oz.) Nestle Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 oz.) can) Nestle Carnation Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F. Grease and flour 9 inch springform pan.
Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
Combine sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.