Mexican Three Milk Cake - Pastel Tres Leches

[Olga Drozd]

Mexican Three Milk Cake - Pastel Tres Leches

This is a moist, light textured yellow cake.  The meringue frosting is high, and is twirled into whimsical peaks. Each cake slice is placed on a pool of Tres Leches and then more is drizzled on each cake slice.

CAKE:

2 1/2 cups all purpose flour
1 teaspoon baking powder
8 large egg whites
8 large egg yolks
1 1/4 cups sugar
3/4 cup whole milk
1 1/2 teaspoons pure vanilla extract, preferably Mexican

MILK MIXTURE TO POUR ON COOLED AND BAKED CAKE:

1 (12 ounce) can Carnation evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream (whipping cream)

FROSTING:

8 large egg whites
1/4 teaspoon cream of tartar
Pinch of kosher salt

3/4 cup water
1 1/2 cups sugar

TRES LECHES TO SERVE WITH CAKE:

1 (12 ounce) can Carnation evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream (whipping cream)

Zest of 1 lime, in thin strips for garnish

FOR THE CAKE:  Preheat the oven to 375 degrees F. Butter a 9-inch springform pan, dust with flour, and tap out the excess.

In a bowl, sift together the flour and baking powder and set aside.

Using a stand mixer fitted with the whisk attachment, whip the 8 egg whites on high speed until foamy.  While continuing to whip, gradually add the sugar.  When all of the sugar has been added and the egg whites have formed soft peaks, begin adding the egg yolks, one at a time, beating after each addition until incorporated.  Continue beating until billowy.

On medium speed, add the flour mixture in 1/2 cup additions alternately with the whole milk in about 1/4 cup additions, beginning and ending with the flour mixture and beating after each addition until combined. Finally, add the vanilla and mix gently for about 20 seconds.  Do not rush this step or the cake will bake unevenly.

Pour the batter into the prepared pan.  Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.  Let cool in the pan on a wire rack for 20 minutes, then unclasp and carefully lift off the pan sides.  Slide the cake off the pan bottom onto the rack and let cool completely.

Using a serrated knife, cut the cooled cake horizontally into 2 layers.  Put each layer on a plate.  (If the top of the cake domed a bit during baking, and you prefer a flat-topped cake for frosting, carefully slice off the domed top.)

In a nonreactive bowl, combine the evaporated milk, condensed milk, and cream and set aside.

TO MAKE THE FROSTING: Using the stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on high speed until stiff peaks form.  Set aside.

In a saucepan, combine the water and sugar and bring to a boil over medium high heat, stirring until the sugar dissolves.  Continue to boil, without stirring, until the mixture registers 234 to 240 degrees F. on a candy thermometer (soft ball stage), or until a tiny bit of syrup dropped into a small bowl of cold water forms a soft, flexible ball when pressed between your fingertips.

With the mixer on low speed, slowly add the syrup to the egg whites, aiming it between the whisk and the bowl sides to avoid spatters.  When all of the syrup has been incorporated, increase the speed to medium high and beat for about 5 minutes, or until stiff firm peaks form.  The frosting will be glossy and firm.

Slowly pour the reserved milk mixture over the 2 cake layers, dividing it evenly.  The cake will soak up most of the mixture and some will begin to seep out--delicious!

Carefully transfer the moistened bottom layer to a cake plate or cake stand.  Top with 1/4 of the frosting, spreading it evenly over the cake layer.  Set the second cake layer on top, and frost the top and sides of the cake with the remaining frosting, creating swirls on top.

TO MAKE THE TRES LECHES TO SERVE WITH CAKE: In a nonreactive bowl, stir together the evaporated milk, condensed milk, and cream and set aside.

TO SERVE:  Gently score the cake into the number of slices needed by marking the frosting with a  long knife blade (NOT serrated).  (The best way to ensure even slices is first to score the cake into halves and then into quarters, and then each quarter into thirds.)  Slice the cake gently, wiping the knife blade clean with a damp cloth after each slice.

For each serving, drizzle the center of an individual serving plate with 2 Tablespoons of the tres leches, forming a pool.  Stand a cake slice upright on the pool, and drizzle the slice with 2 Tablespoons of tres leches.  Garnish with a few strips of lime zest.  Pass the remaining tres leches at the table for guests to drizzle as desired.  Makes 1 (9-inch) Cake: Serves 12.