Pastel de Tres Leches

Picture credit: Sobjack, Jen. “Tres Leches Cake.” Baked by an Introvert, Baked by an Introvert, 29 Jan. 2020, www.bakedbyanintrovert.com.


Origin:

Tres Leches Cake is believed to be Mexican in origin. This origin of Tres Leches Cake is not only shrouded in uncertainty, but is still debated to this day due to its presence in multiple Latin cultures including those of Mexico, Cuba, Nicaragua, and Brazil. The dessert’s history is less argued about, and is able to be tracked back to 19th century Mexico, which is the reason for its presumed home in Mexican culture. During this time in Mexico, a recipe for a bread cake that is soaked in wine and topped with custard was starting to catch on. European influence throughout Mexico ensured that this wine-soaked cake became increasingly popular due to the already famous Italian tiramisu and the English trifle, both of which are alcohol soaked sponge cakes. Tres Leches Cake was made mainstream by the Nestle Company. In the 1930s, Nestle plants in Mexico printed a recipe for Tres Leches on the label of its evaporated milk, condensed milk, and cream cans. All recipes, no matter the culture of those who are making it, incorporate the combination of evaporated and condensed milk (although sometimes substituted with coconut cream in the Carribean), and cream in the making of Tres Leches Cake, but one large difference between some recipes and others is the inclusion of alcohol (either rum or brandy) in the making of the cream syrup that is poured over and soaked into the cake itself, a practice most often found in Central America.

Ingredients:

❖ Cake

➢ 1 ½ cups cake flour

■ Place of Origin: Central Europe (Hungary and Austria)

➢ 1 pinch salt

➢ 1 teaspoon baking powder

■ Place of Origin:

● Single-Acting: England

● Double-Acting: United States

➢ 1 teaspoon vanilla extract

■ Place of Origin: Mexico

➢ 5 large eggs

➢ ⅓ cup oil

➢ ½ cup whole milk

❖ Cream Syrup

➢ ½ cup evaporated milk

■ Place of Origin: United States (Illinois)

➢ ½ cup sweetened condensed milk

■ Place of Origin: United States (Texas)

➢ ½ cup heavy cream

➢ (OPTIONAL) 1 tablespoon rum or brandy

■ Place of Origin:

● Rum: Barbados

● Brandy: France

❖ Whipped topping

➢ ¾ cup heavy cream

➢ 1 teaspoon vanilla

■ Place of Origin: Mexico

➢ 1 tablespoon sugar

■ Place of Origin: Northern India


Equipment Needed:

❖ Pre-heated oven

❖ Dry measuring cups

❖ Liquid measuring cup

❖ Measuring spoons

❖ Mixing bowls

❖ Mixing tool (Spatula or Whisk)

❖ Kitchen stand mixer

❖ Baking pan

❖ Fork or toothpick

Instructions:

  1. Gather ingredients and equipment necessary for preparation and baking.

  1. Add the cake flour, salt, and baking powder to a medium mixing bowl, and mix them until well incorporated.

  1. Pre-heat the oven to 325°. Meanwhile mix the sugar, vanilla extract, and eggs together in the stand mixer on high speed. Continue mixing until the mixture is somewhat frothy. When finished, slowly stir in milk and oil.

  1. Switch the stand mixer’s speed to low and mix the flour mixture into the egg mixture at ¼ cup at a time to maintain frothiness.

  1. Pour the batter into a greased baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

  1. After the cake is cooled to room temperature, poke the cake all the way through repeatedly with a fork or toothpick. Wipe off any cake residue from the top of the cake that builds up on the fork or toothpick.

  1. In another mixing bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and optional rum or brandy until they are evenly mixed. The heavy cream may sink to the bottom of the bowl, so make sure to check the bottom to ensure all of the ingredients are mixed properly.

Instructions (continued):

  1. Pour the milk mixture over the cooled cake. Cover the cake and refrigerate it for a minimum of 3 hours, but overnight is the best option.

  1. In the stand mixer, on high speed, mix the heavy cream, vanilla, and sugar until the whipped topping forms stiff peaks. Proceed to frost the overnight soaked cake in the pan in an even layer over the entirety of the top. The frosted cake can be covered and returned to the refrigerator for up to 12 hours, or served immediately.

Source Citations:

Kenyon, Chelsie. “10 Simple Steps to Making a Tres Leches Cake.” The Spruce Eats, The Spruce Eats, 25 Mar. 2020, www.thespruceeats.com.

Joseph, Andy. “La Historia Del Pastel De Tres Leches.” EHow En Español, 20 Nov. 2017, www.ehowenespanol.com/historia-del-pastel-tres-leches-sobre_100840/.

Murrieta, Ed. “Traditional Tres Leches Bucks All The Trends.” Traditional Tres Leches Bucks All the Trends, 5 May 2004, www.ocf.berkeley.edu/~joanne/recipes/tresleches.html.


Miranda B, Liam C, Nicoletta C, Nathan H, Cece Z