Pastel Tres Leches is one of my favourite cakes of all time. Who could resist a cake that’s been soaked in three kinds of milk, then slathered with whipped cream? Each bite releases a burst of sweet milky liquid from the spongecake, that’s followed by a lingering vanilla cream flavour.
I’ve decided to to throw tradition to the wind here, improving on the Mexican classic by using a flour that the Aztecs used far before Europeans showed up on these shores, while at the same time applying a decidedly French technique in making the cake.
Before I go into the details about what I did, let me tell you a bit about what I was trying to accomplish. I wanted a cake that had a firm crumb that wouldn’t turn into mush when doused with the tres leches syrup, but that wasn’t tough. I’m not a huge fan of chemical leavening like baking soda and baking powder in cakes because they impart a distinctly bitter minerally flavour that I don’t much care for. I also didn’t want to add more fat than necessary since I’d be adding plenty of that later with the tres leches syrup and whipped cream.
A basic génoise batter seemed like the perfect base for this cake. I wanted to give the cake a slightly irregular texture with some corn notes, so I substituted a combo of cornmeal and masa harina for the flour. If you want a more delicate texture, just use all masa harina. As a happy consequence of using corn based flours, this tres leches cake is also gluten free!
The génoise may sound a bit involved, but this is really quite a simple cake to make, especially if you have a stand mixer with a metal bowl. The only thing you really need to pay attention to is the amount of time you beat the egg mixture for. There’s no butter in this cake, which means that’s one less thing to think about and since there is no wheat flour, there’s no need to worry about over mixing when you’re incorporating the flour. Just be gentle when folding in the flour as you need the tiny air bubbles in the egg mixture to make the cake rise properly.
Unlike most cakes, this one benefits from a day or two in the fridge, so it’s a great make ahead cake for a birthday or tea party. On the day of the event just slice up some fruit and put it on top. I’ve used strawberries and kiwi berries for this one, but it’s also fantastic with mangoes or passion fruit.
Units
Ingredients
- 3 eggs whole
- 3 egg yolks
- ¾ cups evaporated cane sugar
- pinch salt
- 1 teaspoon vanilla extract
- ½ cups harina masa
- ¼ cups cornmeal fine ground
for tres leches syrup
- 14 ounces condensed milk sweetened cans
- 12 ounces milk evaporated cans
- 1 cup cream (half and half)
for whipped cream
- ½ heavy cream pt
- ¼ cups evaporated cane sugar powdered
- 1 teaspoon vanilla extract
Instructions
- Setup a double boiler by filling a pot large enough to hold your mixer bowl and bring the water to a simmer. Move your oven rack to the middle position and preheat to 350 degrees F. Grease and flour a 9" cake pan to prevent the finished cake from sticking.
- Put the whole eggs, yolks, sugar, salt, and vanilla in a metal mixer bowl and whisk to combine. Put the bowl in your double boiler and whisk, heating until the mixture reaches 100 degrees F (luke warm). Mount the bowl on the mixer and beat with the whisk attachment for at least 5 minutes. It may look ready before then, but it really needs to go this long to get enough air integrated. The volume will triple and pale yellow ribbons of egg will flow off the whisk.
- Sift the masa harina and cornmeal into a bowl though a fine double mesh strainer. When the egg mixture is ready, add 1/3 of the flour mixture into the eggs and fold together. Repeat twice more, folding between each addition until you can't see any more clumps of flour. Since we're using corn based flours, there's no need to worry about gluten formation in the batter (which would make it tough). Be gentle while folding though as it will not rise properly if the egg mixture deflates. Pour the batter into the prepared cake pan and bake until a skewer comes out clean (about 20-25 minutes). Put the cake pan on a rack and allow to cool.
- To make the tres leches syrup, just whisk the three ingredients together in a bowl. You only need half the mixture, so you can either double the batter and make 2 cakes, or you can store the extra syrup in a sealed container for the next cake you make.
- Use a toothpick to poke holes all over the cake, this will help the cake absorb the tres leches syrup. When the cake cools to room temperature, pour half the syrup mixture over the cake, making sure to evenly saturate the edges. Cover and refrigerate overnight.
- For the whipped cream, put the cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat until you see peaks form in the cream. Spread the whipped cream evenly over the top of the cake. Slice and serve with fruit.
Notes
Tolvy says
Bon Apettit! tolvy@freemail.hu
Have a good cook!!!
Csaba – a restaurant manager from Hungary
Tolvy says
Hungarian Plum Pastry
Ingredients for 6 servings:
For the Pastry: 100g (1/2 cup) sugar, 200g (3/4 cup) butter, 300g (2 ½ cups) flour, 1 egg yolk, 10g (2tsp) vanilla sugar
Grated lemon peel, 10g (2tsp) baking powder
For the filling: 80g (1cup) ground walnuts, 1kg (6cups) pitted plums, 120g (1cup) blanched slivered almonds,
Cinnamon powder, 80g (6 ½ tsp) sugar
Preparation: Make a dough from the listed ingredients using 2 tsp of water. Roll out to about 4 mm (1/4 in) thickness and place it in a baking pan. Bake until the top starts to get brown and puffy.
Sprinkle the ground walnuts over the partially baked dough. Place the plum halves, cut side up, over the walnuts.
Spread the blanched almonds solvers over the plums. Sprinkle the suggar and cinnamon over the almonds and bake in a 140°C (275°F) oven /if you have a top flame in the oven, use that/, for about 20 minutes.
This pastry is very good served warm or cold, too. You can serv with vanilla sauce or sour cream with cinnamon.
Secret: you can marinate the plums in brandy, hungarian pálinka, port wine etc…
Tolvy says
Hungarian Goulash Soup
2 tablespoons vegetable oil or bacon fat, 1 1/2 pounds beef boneless chuck, tip, or round, cut into 3/4-inch cubes,
2 cups water, 1 (8 ounce) can tomatoes (with liquid), 3 medium onions, chopped, 1 clove garlic, chopped
2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon instant beef bouillon, 1/2 teaspoon caraway seed
1/4 teaspoon pepper, 2 medium potatoes, cut into1 1/2-inch pieces,
2 medium green bell peppers, cut into 1-inch pieces, Fresh bread or rolls
Preparation:
Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.
Tolvy says
Bon Apettit! tolvy@freemail.hu
Have a good cook!!!
Csaba – a restaurant manager from Hungary
Diana Car says
Hi I’m Mexican and my husband loves loves this cake I’ll make it for him tomorrow for his Birthday, Thank you so much!
Diana Car says
Hi I’m Mexican and my husband loves loves this cake I’ll make it for him tomorrow for his Birthday, Thank you so much!
Taissia B says
Made it and tasted it. The process was much easier than expected even if it required a one night in the refrigerator break. The cake is delicious and I am sharing it with my friends soon, knowing they will like it too. What a great recipe Marc! Thank you.
Matt says
Just made this and it is delicious!
Baker Wannabe says
Would it be possible to add a bit of orange zest to the batter without disrupting the chemistry of the cake batter?
Marc Matsumoto says
Great idea! You shouldn’t need to add a ton of zest to give it flavor, so I wouldn’t worry too much about disrupting the chemistry.
Baker Wannabe says
Okay I’m getting myself ready to make this cake for guests for a Mexican Brunch on March 24 to welcome Spring. I have decided that I want to make it a finer cake so I will not use the corn meal. Should I then use 3/4 cup of masa harina? I want to test run the cake part without the tres leches syrup within the week. Hope to hear from you. Also I’m at sea level…any changes I need to know about? I’m a cook not a baker—just wannabe.
Marc Matsumoto says
Yep, that should work fine. It should turn out lighter without the cornmeal.
Pishing Binnis says
Have you ever tried doubling the recipe to make a thicker cake and use all the milks? I’m debating whether to try this for a dinner party of 10 versus just making two cakes.
Marc Matsumoto says
Hi Pishing, I’d recommend splitting it into two if you double the recipe. Changing the thickness is not a good idea because it will effect how the cake rises and the length of time it takes to bake.
Rachel Page says
Yummy cake and a perfect birthday cake for kids.