The first time I sampled a piece of Pastel de Tres Leches (or three milk cake in Spanish); I was at Iliana Ros-Lehtinen’s home in south Miami. Ms. Ros-Lehtinen, a Cuban-American politician, was being featured for a profile TV series that I was directing and it just so happened that it was one of her family member’s birthdays the day of our film shoot. She graciously cut all of the crew members a piece of this spongy, delectable cake, oozing a sweet, wonderful “milk.” That was my introduction to this Latin American favourite that a few cultures like to claim as “their own.” This cake has become such a hit in the US (and to a lesser extent here in Canada) that Martha Stewart even crafted a version of the timeless cake. It’s no longer a trend, it’s a timeless favourite amongst Latinos and non-Latinos alike.
Theories abound as to how it was first introduced, which is interesting because I had no idea its origins were debatable. Some claim the cake’s origins began in Mexico, while others argue that it was perfected in Nicaragua and later adopted by Cuba. Another theory posits that in order to get Latin American housewives to use evaporated milk, a canned goods company crafted the recipe and hence the popularity of the cake. Whatever theory you’re partial to, the important thing is that you try this wonderful cake. Today, there are as many adaptations as there are cake recipes- some use coconut milk, others melted chocolate or cajeta (Mexico’s answer to dulce de leche- the most amazing spreadable caramel ever).
I took a cooking class in Cuzco, Peru years ago when I was on a job there- and while the cake was lovely, the recipe didn't produce the light-as-air sponge-like texture necessary to soak up all of the delicious milk syrup. This recipe however, adapted from The Cocina Cubana Club (by Pascual Perez and Sonia Martinez) has become a household staple at my place- and for good reason. Try it and taste for yourselves!
Pastel de Tres Leches
This version serves 10 generous portions.
CAKE:1 cup sugar
- 5 large eggs, separated
- 1/3 cup milk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp cream of tartar
MILK SYRUP:
- 1 can (12 oz) evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy (or whipping) cream
- 1 tsp vanilla extract
- 1 Tbsp dark Cuban rum
GARNISHES:
- Fresh whipped cream or good quality vanilla ice cream
- Cocoa powder
- Sliced fresh mango (or the fruit of your choice- tropical fruits pair nicely with this cake)
- METHOD:Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
- MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
- When ready to serve, cut a slice and plate it. Top with a dollop of freshly whipped cream or a side of ice cream, dust cake and cream with some fresh cocoa powder and place a slice or two of fresh mango on the side. This cake is addictive- you’ve been warned! Enjoy!
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