Pastel Tres Leches Aldaco
Submitted by malika
Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
3 hrsThis is the classic Mexican tres leches done right, where a light, eggy sponge gets split horizontally and slowly drowned in a trio of milks until every crumb is saturated. The cake itself is barely sweet by design. It needs to be a soft, absorbent canvas for the milk mixture to soak into without turning into mush. Evaporated milk, sweetened condensed milk, and whole milk get whisked together with vanilla and a splash of rum for that signature creamy, slightly boozy flavor. Pour the milk slowly over the split layers. The cake drinks it in gradually, not all at once. Patience really pays off here. Refrigerate for at least two hours, ideally overnight, so the milk fully penetrates and the cake develops that tender, custardy texture the dessert is famous for.
Pro Tips
- Pour the milk mixture in stages, waiting a few minutes between additions so the cake has time to absorb each pour.
- Use a deep-rimmed serving dish to catch every drop. The cake releases milk back out if you cut into it too early.
- Make it the day before serving. Overnight in the fridge produces noticeably better texture and flavor.
- Garnish each slice right before serving with chopped pecans and a dusting of cinnamon for crunch and warmth.
Variations
- Top with whipped cream sweetened with a tablespoon of sugar for the traditional Mexican presentation.
- Add a teaspoon of cocoa powder to the milk mixture for a chocolate tres leches.
- Skip the rum for a kid-friendly version, or swap in coffee liqueur or amaretto for a different depth.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease a 9-inch round cake pan.
Mix together flour, baking powder, sugar and pinch of salt in medium bowl.
In another bowl, stir together the eggs, milk and vanilla lightly.
Mix with the dry ingredients and stir well.
Scrape into the cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center.
Take cake out, cool 15 minutes, then remove from pan so cake doesn’t stick.
Let cool completely.
When cake is cooled, cut it in half horizontally with a long-bladed knife.
To make the milk mixture: put the evaporated, condensed and whole milk, and vanilla and rum, if desired, into a large mixing bowl or blender and blend well.
Lift the top half of the cake off and set aside.
Put the bottom half of the cake onto a larger serving dish with a rim (to catch any excess milk).
Slowly pour enough of the milk mixture onto the bottom half of the cake to saturate it well.
Replace the top half over the soaked bottom half and carefully pour more of the milk mixture over the top.
This procedure should be performed slowly and you may have to wait a bit for the milk to soak into the top half, then pour some more.
The cake should be allowed to soak and chill for at least 2 hours in the refrigerator.
(It is even better left to soak in the milk overnight.)
Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon.
If there is milk left over that the cake didn’t soak up, pour into a small pitcher and serve alongside the dessert.
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