Tag Archives: Condensed Milk

Pastel de Tre Leches

28 Sep

Its Daring Baker challenge time again!!

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!

Pastel de Tre Leches

I have been quiet busy with life, but I am bless the day I decided to join the Daring Bakers Challenge!! This forum has been a constant source of motivation to me and with the members sharing these awesome challenges and bakes, it pushes me to do my bit too 🙂

Pastel de Tre Leches or The Three Milk Cake is very popular in many parts of Central and Southern America, although the origins of the tres leches are disputed.  When made without butter, it is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. So, in simple words, it is a sponge cake soaked in three types of milk, evaporated milk, condensed milk and heavy cream. 

 INGREDIENTS

Vanilla Sponge Cake

  • 5 large eggs (separated)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Three milk syrup

  • 1 can (14 ounce) sweetened condensed milk
  • 1 can (12 ounce) evaporated milk
  • 1 cup heavy cream
  • 1 cinnamon stick
  • 2 teaspoons rum (I used 4 teaspoons of coffee)

Topping and/or filling

  • Fresh and cold whipping cream
  • Fresh fruit (I used strawberries)

Preparation: Sponge Cake

Preheat oven to moderate 350 degree fahrenheit. Prepare a 9 inch round cake pan.

Separate the egg whites from the yolks, and beat the egg whites on medium speed, about 3 to 5 minutes. When soft peaks form slowly add the sugar in small batches and whip until stiff peaks form (~5 minutes).

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. Gently fold the egg yolks with egg whites until just combined while trying not to lose any volume by over mixing.  Fold in the flour by sprinkling it in parts over the egg mixture. 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 on a wire rack. Once it cools down, poke holes all over the cake to better absorb the three milk syrup.

Preparation: Milk syrup

In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick and bring it to a boil. Reduce the heat and continue boiling for 5 minutes. Remove it and let it cool. Once it cools down add instant coffee or a flavor of your choice. Gradually brush the milk syrup into sides of the cake (including the surface) until it is absorbed. Refrigerate overnight to give the cake enough time to soak up the syrup.

Pastel de Tre Leches

Layer on some whipped cream onto the cake and around its edges and decorate the cake top with fresh strawberries or any fruit of choice.  Decorate the cake’s edges with some crushed pecans to add a little crunch to it and  Voila!! The cake is now ready to be devoured :D, of course one slice at a time 😛

Pastel de Tre Leches

The recipe shared by Inma is just perfect, the cake isn’t soggy at all, it is just perfectly soaked and simply delicious!! It still surprises me that the yummiest things on this earth are so easy to bake.

So till I get around to posting about my next bake, stay blessed and keep baking 🙂

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Eggless Fruit Cake

30 Jun

Its a hot weekend here in California, marked with heat wave warnings. Rather than crib about not being able to venture out, I decided to spend my time having a quality baking session. After all, my work’s been keeping me busy and my blog has been crying out to me for a new post.  So, here we are 🙂

Growing up I used to love the loaves of fruit cake my father used to bring in from the local bakery.  And after a recent trip to an Indian grocery store, I had been craving for the Britannia Fruit Cake. I decided not to buy it at the store and try bake one myself, after all being a baker has its advantages 🙂 .  Well, the variety I used to eat as a kid was always a loaf cake and had pineapple essence for flavor. But I couldn’t find pineapple essence at the store, so I decided to go with nutmeg like my recipe source suggested. The result was yummy!!

Fruit Cake

I decided to use the recipe over at The Inner Gourmet, and followed everything to the T, except the flavoring part, where I just went nutmeg and decided to skip cinnamon and the orange and the lemon zest. I am sure those ingredients would have added more flavor to the cake, but the only reason for not using them was because I wanted it to be as closer as possible to the cake I used to have as a kid.

INGREDIENTS

  • 1 14oz can of sweetened condensed milk
  • 2 tbsp granulated sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup melted butter
  • 3/4 cup water
  • 1 tsp vanilla essence
  • 1/4 tsp nutmeg powder

DSCN3242

Pre-heat the oven to 350 degree fahrenheit. Butter and dust a 9-inch cake pan with flour and set it aside.

Melt 2/3 cup butter and once it is at room temperature, add sugar into it and stir until incorporated. Stir in a can of sweetened condensed milk into it, followed by vanilla essence. Now, add 3/4 cup of water and blend them together.

In a separate bowl sift together all the dry ingredients (flour, baking powder, baking soda and nutmeg). Now, add the dry ingredients into the wet ingredients in parts and blend the mixture till there are no lumps left. Fold in candied fruit into the batter and pour the batter into the baking dish. Garnish with sliced almonds and bake in the oven for 45 minutes. Cool on a wire rack before slicing and serving.

Fruit Cake

I had this recipe added to my favorites for a really long time, and I was surprised by how soft an eggless cake can be. If only I could find pineapple essence, it would have been perfect! But I am glad I found this recipe, its what I had been looking for, my new go-to eggless cake recipe 🙂 Had to share this recipe with you all since the cake turned out to be light, moist and yummy!! I definitely for one had a satisfying baking session after a long time… It made my day. Not me mention I cannot enter the kitchen without getting my hands onto a slice 😛

So, till I get around to my next post have a good time baking!! Take care!!

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