Three milks cake (Pastel de tres leches)
A mexican classic dessert that is well known in the hispanic world, the Pastel de tres leches is a special white cake that is soaked with three different types of milk: condensed milk, evaporated milk and cream or whole milk. Relatively easy to make although it needs to be planned ahead so the ingredients can cool down. An another delicious idea to improve this cake is to add Kahlua to the three milks preparation, Kahlua is a mexican drink so I feel it can rightfully belong to this recipe, although it isn't part of the "official" method...
The three milks cake
Ingredients
* 1 cup white sugar
* 5 egg yolks
* 5 egg whites
* 1/3 cup milk
* 1 teaspoon vanilla extract
* 1 and 1/2 cup white flour
* 1 and 1/2 teaspoon baking powder
* 1 can condensed milk
* 1 can evaporated milk
* 1 and 1/2 cup whipping cream
* 1 cup half half (15%) cream
* 10 pitted maraschino cherries
Preparation
2) Whisk the egg yolks with 3/4 cup of sugar, until ribbon stage is reached (when they turn pale yellow and their volume has doubled). Stir in milk, then the vanilla, theflour and finally sprinkle in the baking powder.
3) In a small bowl, beat the egg whites until stiff. Gradually stir in remaining sugar. Beat until stiff peaks form, but not beating until completely dry. Wrap the egg whites into the yolks. Pour into the greased cake pan.
4) Bake at 350 °F for 45 to 50 minutes. Poke the cake with a toothpick at center, when it comes out clean it means that your cake is ready.
5) Cut the edges of the cake with a knife before removing it from the pan. Place the cake on a platter, then allow it to cool down completely. Pierce the cake with a fork several times, all over the top.
6) Mix together the condensed milk, the evaporated milk and 1 cup of half-half cream. Slowly pour the three milks preparation on the cake, gradually, to make sure your cake absorbs it cleanly, keep in mind that with with these quantities you should have too much three milks preparation. Beat the whipping cream until it turns to whipped cream; cover the cake with the whipped cream and garnish with maraschino cherries.
Keep in the refrigerator until ready to serve...
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