Tag Archives: Strawberry

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 🙂

Strawberry Shortcake

22 Mar

Have I ever mentioned before that my husband is a huge fan of strawberries! Well this blog  is dedicated to how I finally succeeded in making, Strawberry Shortcake. Last week, when I baked cream scones and informed him that I could use them to make strawberry shortcake, he immediately jumped up at the idea of it. With his cousin’s visiting us for the first time, it seemed to be a good enough reason to indulge in some fresh strawberries and whipped cream (oh yes, heavy whipped cream!!).

Strawberry shortcake

Usually I count my calories, but that day I decided to let go and have some fun, afterall I was eating berries too! I am surrounded by awesome cooks, so I need to think about the outcome before I start cooking/baking just to be sure I will have something presentable ready and the end of the journey. Well, this journey was definitely worth all the risk, in fact  this now is one of my most reliable recipes.

INGREDIENTS

Scones

Bake a fresh batch of Cream Scones.

Topping

  • 1 cup cold heavy whipping cream
  • 2 tbsp sugar

Refrigerate the bowl and the hand mixer’s whipping attachments for 10-20 minutes. Add, sugar and cream into the bowl and whip with the hand mixer till stiff peaks appear and our whipped cream is now ready. Refrigerate it and it should be good for a couple of hours.

DSCN2662

Filling

  • 2 pounds of fresh strawberries
  • 1/4 cup of sugar

Wash, and cut strawberries into small pieces. Using a fork mash 1/3 amount of strawberries and add them to the cut ones. This makes the filling juicy. Sprinkle sugar over the bowl of strawberries, mix it with a single stroke and refrigerate 

Strawberry filling

After the scones have cooled down, cut them into half using a butter knife or pry them open with hands. Place the bottom half of the scone on the plate and top it with a layer of strawberry filling. I prefer a generous helping of strawberries as first layer, this ensures that the scone base absorbs the juices, but adding too much of it may result in the base getting soggy so I would say be careful about not drowning the scone. Top it with a layer of whipped cream and place the upper half of scone on this setup.

Strawberry shortcakeYour star berry shortcake is now ready! I was having so much fun layering it up that I added another layer of whipped cream and strawberries to it. See the pictures for yourself and trust me, they were as good as they look. For all those people out there who watch their calories, you can skip the second layer of topping altogether and replace it with just the strawberries. Its yummy either way!

So, that’s another item off my baking bucket list (which has almost everything on it, and that’s why I don’t maintain it anywhere :P)! I never knew small things in life could be so fulfilling, not to mention my husband is pretty happy with my little adventures in kitchen and he is a good cook himself. I am already looking forward to another weekend of baking. Its pure bliss, I tell ya!

That said, bake away!! Catch you soon with another post!!

(reference: joyofbaking)
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