Pastel De Tres Leches
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tbsps
Baking Powder2 tsps
Ground Cinnamon1 cup
Sugar1 cup
Milk1 tsp
Vanilla Extract1 cup
Water2 cups
Cranberry (fresh or frozen)1 cup
Walnut Halves1 cup
Golden Raisins1 cup
Light Brown SugarDirections:
1
For Sponge Cake: Preheat oven to 350°F
2
Grease and flour cake pan, and line with parchment paper
3
Sift flour with baking powder and cinnamon
4
Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks
5
Add yolks one at a time
6
Alternate adding the flour mixture and the milk
7
Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan
8
Cool thoroughly on a wire rack
9
Preheat oven to 350°F
10
Grease and flour cake pan, and line with parchment paper
11
Sift flour with baking powder and cinnamon
12
Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks
13
Add yolks one at a time
14
Alternate adding the flour mixture and the milk
15
Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan
16
Cool thoroughly on a wire rack
17
For Rum Milk Syrup: In a large bowl, combine all ingredients
18
Whip thoroughly with a wire whisk and reserve
19
(If made in advance, refrigerate and stir before using
20
) In a large bowl, combine all ingredients
21
Whip thoroughly with a wire whisk and reserve
22
(If made in advance, refrigerate and stir before using
23
) For Meringue: In a small saucepan, combine sugar and water, and bring to boil
24
When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment
25
When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk)
26
Increase the speed to high, and whip until cool (5 minutes or less)
27
Meringue should be smooth and shiny
28
Reserve
29
In a small saucepan, combine sugar and water, and bring to boil
30
When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment
31
When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk)
32
Increase the speed to high, and whip until cool (5 minutes or less)
33
Meringue should be smooth and shiny
34
Reserve
35
For Cranberry Compote: In a saucepan, combine all ingredients except cornstarch
36
Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender
37
While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute
38
Remove from heat, and remove the spices
39
Cool thoroughly and reserve
40
In a saucepan, combine all ingredients except cornstarch
41
Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender
42
While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute
43
Remove from heat, and remove the spices
44
Cool thoroughly and reserve
45
To Assemble: Unmold cake while slightly warm, and slice off the hard top with a serrated knife
46
Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used
47
Ice the top of the cake with the meringue
48
Refrigerate until cool
49
Top with the compote or slice and serve it alongside the cake
50
Unmold cake while slightly warm, and slice off the hard top with a serrated knife
51
Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used
52
Ice the top of the cake with the meringue
53
Refrigerate until cool
54
Top with the compote or slice and serve it alongside the cake