Pastel de Tres Leches (Three Milks Cake)

Adapted from: Samantha Seneviratne

Serves: 24

Prep time: 30 minutes
Rest time: 2 hours
Cook time: 30 minutes

Ingredients:

butter (for greasing pan)

285 g (2.25 cups) flour

2.25 tsp baking powder

3/4 tsp salt

6 eggs, separated

225 g (1 cup + 2 tbsp) sugar, divided

355 ml (1.5 cups) whole milk, divided

1 can (397 g / 14 oz) sweetened condensed milk

1 can (355 g / 12 oz) evaporated milk

1 tsp vanilla extract

355 ml (1.5 cups) heavy cream

1 tbsp icing / powdered sugar

fresh strawberries or blueberries for topping cake

cinnamon for dusting cake

When I took a holiday on the leeward side of O'ahu, there was a little Puerto Rican cafe where I found respite after a long day of travel. Oh how little did I anticipate the simple tres leches would sink its own teeth into my soul. Kid you not, went back three times that week simply for the tres leches. 

I doubt any other tres leches can compare to those late summer night delights. However.... this recipe? Almost brings me back. And with that final sprinkling of cinnamon (not pictured--sorry!) on top, it really comes close. 

Soak this bad boy in the fridge for two or three days for maximum enjoyment. The cake won't go too soggy because of the number of eggs and how they're used. Share often and generously! 

Oh, and psst! When beating the egg whites vs. egg yolks: be sure to not let any yolk touch the whites--that's why the first step is beating the whites then the yolks with the dirty beaters. Because whites can go and touch the yolks but not vice versa. Save yourself the eggs in this economy. 

Ingredients:
butter (for greasing pan)

285 g (2.25 cups) flour

2.25 tsp baking powder

3/4 tsp salt

6 eggs, separated

225 g (1 cup + 2 tbsp) sugar, divided

355 ml (1.5 cups) whole milk, divided

1 can (397 g / 14 oz) sweetened condensed milk

1 can (355 g / 12 oz) evaporated milk

1 tsp vanilla extract

355 ml (1.5 cups) heavy cream

1 tbsp icing / powdered sugar

fresh strawberries or blueberries for topping cake

cinnamon for dusting cake

Directions:

1. Preheat the oven to 177 C / 350 F. Grease the bottom only (not the sides) of a 9x13" pan with butter, leaving a 6 mm / 0.25" border around the edges. 

2. In a medium bowl, mix the flour, baking powder, and salt and set aside. 

3. In a large bowl, beat the egg whites until foamy (about 1 minute), then slowly add 125 g (1/2 cup + 2 tbsp) sugar whilst beating. Beat the egg whites to mostly stiff peaks. Set aside. 

4. In another large bowl, using the same 'dirty' beaters, beat the egg yolk with 100 g (1/2 cup) sugar until the mix is pale and thick, then mix in 1/2 cup milk.

5. Slowly mix or fold the flour mixture into the egg yolk mixture. 

6. Scoop a large portion of the egg whites into the batter and mix it in to loosen it up. Then carefully and gently fold the remaining egg whites into the batter until just evenly distributed, careful not to deflate the egg whites. 

7. Pour the batter into the 9x13" pan and bake until a toothpick comes out clean from the centre of the cake (25-30 minutes). 

8. Meanwhile in a medium bowl, whisk the sweetened condensed milk, evaporated milk, 1 cup remaining whole milk, and vanilla together and set aside. 

9. Once the cake has cooled slightly, use a skewer or toothpick to poke holes through the cake about 1.3 cm (1/2") apart from each other (there will be many, many holes). Carefully cut the cake away from the four edges of the pan.

10. Pour 1 cup of milk mixture over the cake and wait 5-10 minutes for it to soak in. Repeat this until all the milk has been absorbed and used up. 

11. Cover the cake and refrigerate for 2+ hours. 

12. When cake is done soaking in the fridge, whip the whipping cream and icing / powdered sugar to soft peaks and spread over the top of the cake. Top the cake with strawberry slices or blueberries. Dust the cake with cinnamon just before serving.