Pastel Tres Leche

This was the last piece of this most excellent cake. I know you can see some crumbs in the sauce, maybe it ruins the overall effect but I could not take them out as this cake really is good down to the last crumb. I saw this cake a few months ago and it kept appearing all over the web. I tried to resists, really I did but it had me by the sweet tooth and there was nothing I could do. I used the recipe proposed here as it included a bit of rum in the sauce. Yum! Some other recipes suggest icing with Whipped cream, I leave that up to you but it was amazing without.

Pastel tres leche

Cake ingredients:
5 large eggs, white and yolk separated
1 cup ( 200 g ) sugar
1/3 cup ( 80 ml ) milk
1/2 teaspoon vanilla
1 cup ( 125 g ) flour
1 1/2 teaspoon baking powder
1/2 tartar powder
1 pinch salt

Milk syrup:
1 can ( 370 ml) evaporated milk ( Carnation, Gloria )
1 can ( 300 ml ) sweet condensed milk ( Eagle Brand )
1 cup (250 ml ) cream
1 teaspoon vanilla
2 tablespoon rum

Cake Preparation:
Preheat the oven to 350F ( 180 C ).
Generously butter a 9″ x 13″ ( 23 x 33 cm ) rectangular mold.

In a large bowl, cream together the egg yolks and 3/4 cup sugar (150g) until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks add remaining 1/4 cup sugar. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Cool cake completely in pan

Pierce cake with a fork being careful not to tear it.

Milk syrup :
In a small casserole combine the three milks and heat till well combined. Remove from heat and add vanilla and rum. Pour over the cake until well soaked. You might have 1/4 to 1/3 of the syrup left. We actually drizzled some extra on the cake when eating it but you could probably use it on pancakes or with fresh fruits.

Refrigerate until ready to eat.



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