Pastel de Tres Leches Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Eggs: Separated into yolks and whites, they add richness and help with the cake's texture.

Granulated sugar: Sweetens the cake and helps with the structure.

Whole milk: Adds moisture and richness to the cake.

Vanilla extract: Provides a warm, sweet flavor.

Evaporated milk: One of the three milks used to soak the cake, adding creaminess.

Sweetened condensed milk: Adds sweetness and moisture to the cake.

Heavy whipping cream: Used to make the whipped topping, adding a light and airy texture.

Granulated sugar: Sweetens the whipped cream topping.

Vanilla extract: Adds flavor to the whipped cream topping.

When folding the egg whites into the batter, use a gentle motion to avoid deflating the whipped egg whites. This will help maintain the cake's light and airy texture. A rubber spatula works best for this technique.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender cake, ideal for Pastel de Tres Leches.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination will provide the necessary leavening.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity as table salt, but it has a milder flavor and dissolves more easily.

• large eggs - Substitute with medium eggs: Use 6 medium eggs instead of 5 large eggs. This will provide a similar volume and consistency.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the Tres Leches cake.

• whole milk - Substitute with 2% milk: 2% milk can be used if whole milk is unavailable, though it may slightly affect the richness of the cake.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile. Use half the amount as it is more potent.

• evaporated milk - Substitute with half-and-half: Half-and-half can mimic the creaminess of evaporated milk, though it is slightly less thick.

• sweetened condensed milk - Substitute with homemade condensed milk: Simmer 2 cups of whole milk with 1 cup of sugar until it reduces by half. This will replicate the sweetness and thickness.

• heavy whipping cream - Substitute with coconut cream: Coconut cream can be whipped similarly and adds a subtle coconut flavor, which can be a delightful twist.

• granulated sugar - Substitute with powdered sugar: Powdered sugar can be used in the whipped cream topping for a smoother texture. Use slightly less as it is finer and sweeter.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor to the whipped cream. Use the same amount as vanilla extract.

• To keep your pastel de tres leches fresh and delicious, store it in the refrigerator. Cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out and absorbing any unwanted odors from other foods.

• If you plan to enjoy the cake over several days, consider slicing it into individual portions before storing. This makes it easier to serve and helps maintain the cake's texture.

• For longer storage, you can freeze the pastel de tres leches. First, ensure the cake is completely cooled and the whipped cream topping is set. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This slow thawing process helps retain the cake's moisture and prevents it from becoming soggy.

• If you prefer, you can freeze the cake without the whipped cream topping. Prepare the cake as directed, but stop before adding the topping. Wrap and freeze the cake, then add freshly whipped cream after thawing for a freshly made taste.

• Always label your pastel de tres leches with the date it was made and frozen. This helps you keep track of its freshness and ensures you enjoy it at its best quality.

• For the best flavor and texture, consume the frozen pastel de tres leches within 1-2 months. Beyond this period, the cake may lose some of its delightful characteristics.

• Preheat your oven to 325°F (163°C). Place the Pastel de Tres Leches in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moisture and texture.

• If you're in a hurry, you can use the microwave. Place a slice of Pastel de Tres Leches on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap steam. Heat on medium power for 30-45 seconds. Check the cake and continue heating in 15-second intervals until it reaches your desired temperature. Be cautious not to overheat, as this can make the cake rubbery.

• For a more gourmet touch, use a steam oven if you have one. Set the steam oven to a low temperature, around 200°F (93°C), and place the Pastel de Tres Leches inside for about 10 minutes. The steam will help keep the cake moist and enhance its flavors.

• If you prefer a cold treat, simply enjoy the Pastel de Tres Leches straight from the refrigerator. This cake is delicious when chilled, and the flavors meld beautifully as it sits.

• Oven: Used to bake the cake at a precise temperature of 350°F (175°C).

• 9x13-inch baking pan: The container in which the cake batter is poured and baked.

• Whisk: Utilized to mix together the dry ingredients and to whisk the egg yolks and sugar.

• Mixing bowl: A large bowl to combine the flour mixture and the egg yolk mixture.

• Electric mixer: Essential for beating the egg whites to soft and stiff peaks.

• Spatula: Handy for folding the egg white mixture into the batter gently.

• Toothpick: Used to check if the cake is done by inserting it into the center.

• Small bowl: For whisking together the three types of milk.

• Measuring cups: To measure out the flour, sugar, and milk accurately.

• Measuring spoons: For measuring baking powder, salt, and vanilla extract.

• Refrigerator: To chill the cake for at least 1 hour before serving.

• Knife: To cut and serve the cake.

• Serving plate: To present the cake once it's ready to be enjoyed.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline your process and prevent any last-minute scrambling.

Use a stand mixer: A stand mixer can save time when beating egg whites and heavy cream, allowing you to multitask.

Prepare the pan: Grease and flour the baking pan ahead of time to avoid delays when the batter is ready.

Combine milk mixture in advance: Mix the evaporated milk, sweetened condensed milk, and whole milk while the cake is baking to save time later.

Cool the cake quickly: Place the cake in the fridge to cool faster, so you can add the milk mixture sooner.