Cooking Lesson #1117: Pastel de Tres Leches (3-Milk Sponge Cake)

…from the Perspectives’ Holiday Kitchen

How you doin’? If you have been looking for a recipe for the very best sponge cake, you’ve come to the right place. My sponge is perfect for my Tres Leches Cake and it also perfect for a traditional English Trifle—they are both so easy to make for a perfect after-dinner dessert and they really dress up a holiday table.
 
But first things first… Pastel de Tres Leches is a sponge cake that's steeped in three kinds of milk—condensed, evaporated and heavy cream. The milk and cream mixture is poured over the cake and chilled for at least an hour. The soaked cake is served with whipped cream and sliced fresh strawberries. Leftovers can be stored in the refrigerator for up to 3 days.
 
Pastel de Tres Leches is a fun alternative to pie for the holiday unless you are Latino—if that’s the case it is the perfect dessert for you family.  An English Trifle is a great dessert for the holiday—man and woman do not have to live a life of holiday pie—English Trifle is a great substitute. Watch for the Strawberry English Trifle recipe tomorrow.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients
For the cake:
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
For the Tres Leches soak
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream (Optional)
 
For Serving
1 cup whipped cream
1 cup sliced fresh strawberries
 
Directions

1. Preheat an oven to 350° F.
2. Grease a 10 x 15-inch baking dish.

To make the cake

1. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
2. Gradually beat in the sugar until the mixture is glossy.
3. Beat in the egg yolks, one at a time, beating well after each addition.
4. Reduce the speed to medium and slowly mix in the flour, about 1 tablespoon at a time.
5. Mix in the ½ cup of milk, baking powder and vanilla.
6. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
8. Remove from the oven and let cool for 15 minutes.

To make the tres leches soak and serve

1. Combine the condensed milk, evaporated milk and cream in a blender. Pulse several times until well blended.
2. Pour tres leches over cake.
3. Cover and refrigerate until the cake is cold and all the liquid has been absorbed at least 1 hour.
4. Cut the chilled cake into 12 squares.
5. Top each serving with a dollop of whipped cream and a few sliced strawberries.

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ChefSecret:  Tuck this recipe away in a safe place as the sponge cake recipe can be use for a variety of desserts.
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Quip of the Day:  Did you know that Mexican gigolos sometimes have specials? Two for the price of Juan!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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