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Mexican vanilla cake9/5/2023 ![]() ![]() If you’re in a hurry and need to decorate the cake as soon as possible, place it in the freezer for 15 minutes to cool it down.Lime helps a lot to hide the egg flavor (which I personally dislike in all sponge cakes).When you’re incorporating the egg whites mixture into the batter, make sure to not overmix or the cake won’t be as fluffy as it’s supposed to be.Place fresh strawberries or any fruit you prefer on top of the cake for decoration.Sprinkle the pastel de tres leches with a little bit of powdered cinnamon.Spread the whipped cream over the cake.Pour the heavy cream into a mixing bowl and beat on medium-high speed for about 2 minutes or until soft peaks form.Then pour the milk mixture all over, making sure to pour it also near the edges.Ĭover with cling film and chill pastel de tres leches for at least 6 hours or preferably overnight. Pierce the surface of the cake with a fork. In a large measuring cup or bowl pour the 3 types of milk. Make the tres leches mixture and soak the cake. Place the cake on a cooling rack and let it cool down completely. Pour the cake mixture into the prepared pan and using a spatula, spread to even out the surface.īake for 40-45 minutes or until a toothpick comes out clean. Set aside.Ĭlean the beaters, then add salt to the whites eggs bowl and beat for 2 minutes at high speed or until stiff peaks form.Īdd egg white mixture to the bowl with the batter and gently fold in with a spatula, just until everything is perfectly combined. Beat at low speed until there are no lumps in the batter. Add flour and beat on low speed for 1 minute. Set aside.Īdd the sugar to the bowl with egg yolks and use a hand mixer or a stand mixer to beat them until you achieve a fluffy and yellow pale mixture.Īdd lime zest and vanilla extract, and mix for a few seconds. Separate egg yolks and whites in two different mixing bowls. Sift the flour and baking powder in a large mixing bowl. Preheat the oven to 350☏/175☌ and grease a 9×13″ (22×33 cm) baking pan. Same as above, here’s our recipe for homemade leche evaporada. Use store-bought or make our homemade condensed milk. I like to use whole milk because is easier for the cake to absorb it than cream, but feel free to swap for heavy cream if you want. I use Mexican vanilla extract, but it can be swapped with vanilla paste or a vanilla pod. This ingredient is optional and you can substitute it with lemon. If you rather use cake flour, omit the baking powder or use only 1/4 teaspoon. I used 6 medium eggs, if you want to use large eggs weigh them and make sure to use the total that the recipe calls. ![]() ![]() A neutral-flavored oil works well, like corn or sunflower oil. I like to use oil in this recipe instead of butter (or sometimes nothing) as other recipes suggest. Whole milk, 80 ml (about ⅓ cup), make sure it’s at room temperature. Sugar helps to “airy” this cake, so no substitutes here. As you probably noticed, there’s a lot of sugar involved, because, well…is a cake. All-purpose flour, If you’d like to use cake flour just remember to omit the baking powder listed below. For better results, I recommend to use a kitchen scale. Important: In the recipe card below you can find the ingredients list with US cups and metric measurements. When the Nestle Company opened its plants in Mexico back in the 1930s, as a form of marketing, they started to print a recipe for Tres Leches on the outside of the evaporated milk, cream, and condensed milk cans.Īnd so the popular Mexican tres leches cake recipe was easily available in many households, all over Latin America. The popular recipe in Mexico featured a cake soaked in wine and topped with cream custard, just the same way the two mentioned cakes are made. Mexico was highly influenced by Europe during the 19th century, so it’s not a surprise why those types of desserts became popular in the country. Originīack in the 19th century, there was a popular cake recipe in Mexico that seemed to be a variation of the English trifle or the Italian tiramisù. This decadent dessert is known in Spanish as pastel de tres leches a is a favorite for birthdays and special occasions but is also served in many restaurants all over the country. The Spanish term tres leches mean “three milk” and it refers to the three different milk products used to soak the cake: evaporated milk, whole milk (or cream), and condensed milk. It consists of a soft and fluffy vanilla cake soaked with a sweet milk mixture and topped with whipped cream and fresh fruit. Mexican tres leches cake is a classic dessert very popular in Mexico and other Latin American countries. ![]()
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