Tres Leches Cake
Tres Leches cake is popular in Latin America and gaining popularity in the US. The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua.
A Tres leches cake, or Pastel de Tres leches (Spanish, “Three milk cake”), is a sponge cake-in some recipes, a butter cake-soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream. When butter is not used, the tres leches 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.
Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called “pastel borracho” (drunken cake). It is popular throughout Central America in this form.
In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added.
In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead.
At some restaurants in Texas and Florida, the addition of cajeta creates what is known as a cuatro leches cake.
Tres Leches Cake
By Ingrid Hoffman From the Food Network
- 1 pound cake, loaf-style
- 6 ounces evaporated milk
- 8 ounces heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup sugar
- Chocolate covered candies, all in 1 color (recommended: M&M’s)
- 1/2 cup crushed skittles
With a fork, punch some holes in the cake still in its loaf pan.In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.
Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.