{"id":1550,"date":"2013-07-10T00:41:05","date_gmt":"2013-07-09T22:41:05","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1550"},"modified":"2013-07-10T00:48:05","modified_gmt":"2013-07-09T22:48:05","slug":"pastel-de-tres-leches-tres-leches-cake","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/pastel-de-tres-leches-tres-leches-cake","title":{"rendered":"Pastel de tres leches – Tres leches cake"},"content":{"rendered":"

Last weekend I was invited to a Peruvian lunch<\/strong> (the food was amazing by the way) and I decided (why not?) to bring a typically Latin American dessert<\/strong>: the pastel de tres leches<\/strong> (“cake of three milks”<\/em>).<\/p>\n

\"Tres<\/a><\/p>\n

The step-by-step recipe<\/strong> below might seem a bit long but it’s actually not so difficult<\/strong> to make this delicious cake that comes from Mexico and that is widespread in all South America.<\/p>\n

\"Tres<\/a><\/p>\n

What is the pastel de tres leches?<\/h3>\n

The tres leches cake is a simple spongecake soaked for hours in a milk syrup<\/strong>. Then the cake is usually iced with cr\u00e8me Chantilly<\/strong> and topped with fresh fruits<\/strong> (here you can add some exotic touch!).<\/p>\n

\"Tres<\/a><\/p>\n

This milk syrup<\/strong> is a combination of three dairy products<\/strong>, usually heavy cream<\/strong> or cr\u00e8me fra\u00eeche, sweetened condensed milk<\/strong> and evaporated milk<\/strong>.<\/p>\n

Where do I find the ingredients for the tres leches syrup?<\/h3>\n

\"Tres<\/a><\/p>\n

You can find heavy cream and sweetened condensed milk in any supermarket<\/strong>. I had some trouble, though, in finding the evaporated milk, also called “media crema”<\/strong>, here in France. It should be available in the ethnic food section of shop, but in case you don’t find it, you can replace it with powdered milk<\/strong> (available everywhere) plus twice its weight in water<\/strong> (e.g. 100g of powdered milk + 200ml of water).<\/p>\n

How to soak the cake<\/h3>\n

This cake was absolutely delicious<\/strong>: sweet but not too much, devilishly soft and spongy<\/strong>. The cream and fruits were also a perfect complement that made the dessert lighter.<\/p>\n

\"Tres<\/a><\/p>\n

There was only one thing I didn’t fully appreciate: my cake was not completely soaked<\/strong> after 3 hours. So here are my suggestions on how to soak the tres leches cake well<\/strong>:<\/p>\n