Our housewarming BBQ was this past weekend and I took the opportunity to make 2 new cake/dessert recipes….
Ones that have been sitting in the pile begging to be tried!!
This one, was in the Olive Magazine (January 2013 issue) in the Mexico section – and is made using three different types of milk (condensed milk, evaporated milk and whole milk) – and according to the article is traditionally served at weddings and christenings.
Evaporated milk started a bit of a discussion – because some of the folk at the BBQ had never heard of this before. Essentially a *dehydrated* milk which is normally a canned product with 60% of the water removed from the milk. While condensed milk required less processing due to the added sugar (which in turn stops the bacterial growth)
Would I make this cake again – probably yes – as it is really really REALLY easy to make, tastes good and doesn’t require a lot of ingredients!
Three Milk Cake (pastel des tres leches)
3 eggs, separated
130g self-raising flour
1 teaspoon baking powder
125ml evaporated milk
125ml sweetened condensed milk
125ml whole milk
- Gently whisk egg whites for 1-2minutes (do not over-whisk or allow to become too frothy)
- add egg yolks and continue to whisk for a further minute
- While whisking continuously – add vanilla, sugar, flour and baking powder in this order – allowing 1 minute between each addition
- Pour mixture into greased springform tin and bake for 40minutes at 150C
- Allow to cool for at least 30minutes
- Whisk together 3 milks
- Once cake is cool, tip out of pan onto a serving dish
- Prick holes over the top of the cake with a fork
- Spoon milk mixture over the cake (it make look like there is too much wet milk mixture – but it does all soak up eventually)
- Serve as is – or spoon on some whipped cream and serve with berries!