Jess from Nook Eatery has done it again, this time with an decadent cake drenched in condensed milk and cream. Thanks Jess!

‘When we think of Mexican food, desserts are probably the last thing we consider. Burritos, tacos and nachos are the first dishes that spring to mind, but the truth is Mexican cooking includes some wonderful desserts that are both simple and complex.

The first time I made pastel tres leches (or three milk cake) I didn’t even realise it was Mexican.  It was the idea of soaking a sponge cake with a combination of condensed milk, ideal milk and cream that bowled me over!  Topped with cream or meringue, this cake is seriously moist.  I went for the whipped cream and some coconut flakes, though I think toasted flaked almonds would be even better.  This cake is rich, so small portions are key.  But only so you can go back for more.’

Pastel Tres Leches
Serves 10

Ingredients

  • 6 large free range eggs, separated
  • 2 cups castor sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 cup full cream milk
  • 1 teaspoon vanilla extract or 1/2 vanilla pod
  • 1 tin evaporated milk
  • 1 tin sweetened condensed milk
  • 1 cup thick cream

Meringue topping

  • 3 tablespoons water
  • 200g granulated sugar
  • 3 large free range egg whites

Method

1.  Preheat the oven to 180°C.  Lightly grease a 30cm round cake tin and set aside.

2.  In the bowl of a standing mixer, using a whisk attachment, beat the eggs whites until soft peaks form.  Gradually add the sugar with the mixer running until stiff peaks are formed.  Add the egg yolks 1 at a time, beating well after each addition.

3.  Sift together the flour and baking powder and add to the egg mixture, alternating with the milk.  Do this quickly as you do not want the batter to lose too much volume.  Add the vanilla.

4.  Pour into the prepared cake tin and bake for 30 – 35 minutes or until golden and cooked through.

5.  Combine the evaporate milk, condensed milk and cream.  While the cake is still warm pour the cream mixture over it, in about 2 to 3 batches.  Let sit and cool to room temperate.  Cover and refrigerate until well chilled, for at least 4 hours or overnight.

6.  To make the meringue icing, combine the water and sugar in a saucepan.  Bring to the boil over a high heat and cook until the mixture reaches soft ball stage (about 5 minutes cooking time).  Meanwhile whisk the egg whites in the bowl of a standing mixer until soft peak are formed.  While beating add the hot syrup in a stream.  Beat until all the syrup has been added, the mixture cools, and a glossy icing is formed.

To assemble, remove the cake from the refrigerator and spread the icing evenly across the top and on the sides if you wish. Serve with a raspberry sauce, toasted almonds, coconut flakes, fresh fruit slices.