BEST tres leches?
Thanks to all the replies! I decided to make both the peruvian daughter-in-law's recipe AND Alton Brown's to compare since they had some variations to the recipe.
The Alton Brown recipe was not nearly as light and delicious as the one rmperry posted (thank you so much!!!).
I highly recommend the recipe below to anyone looking to make a delicious tres leches. Good the first, second, or even third day!
It was a hit at the party I went to!
Since tres leches is a cake soaked with a mixture of 3 types of milk, the moistness of the product probably depends on the care you take in applying the mixture. I wonder if it is possible to make it too moist, or does the excess milk just drain out and pool in the pan?
I've bought it a couple of times from a latino grocery (by the slice from a regional bakery) but haven't tried making it myself. The recipes don't look particularly difficult. The store ones were enhanced with whipped cream and colorful fruit decorations.
It's probably a personal preference but if I add the milk to the cake while it's in the pan, I find there can be too much milk and it gets too soggy for me (other people seem to like it). I like to turn the cake out onto a platter, slowly adding the milk until no more absorbs. I don't like it when the milk oozes out when you place a slice on a plate. I also, though, like it with the whipped cream rather than the egg white icing.
This is the one my Peruvian daughter-in-law makes. It's wonderful, and even better the next day.
Pastel de Tres Leches
This version makes 10 generous portions.
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
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp dark rum
Fresh whipped cream or good quality vanilla ice cream
Sliced fresh mango (or the fruit of your choice- tropical fruits pair nicely with this cake)
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!