Pastel Tres Leches

A traditional mexican dessert. Very tasty and not too sweet.
- Ready In:
- 35mins
- Serves:
- Units:
1
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ingredients
-
Cake
- 6 large egg whites
- 1⁄2 cup granulated sugar, divided
- 6 large egg yolks
- 1 cup all-purpose flour, sifted
-
Cream
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 2⁄3 cup evaporated milk
- 1⁄4 cup brandy
- 1 teaspoon vanilla extract
-
Topping
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 375°F
- Grease and flour 9-inch spring form 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.
- Mix sweetened condensed milk, cream, 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.
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