3 Leches Cake is very popular in Spain, Mexico, South America, Central America , North America and many parts of the Caribbean. Similar to British Trifle and rum cake and tiramisu from Italy. Mostly popular in Argentina, Chile, Cuba, Colombia, Mexico and Venezuela.
3 Leches Cake-Pastel de 3 Leches
3 Leches Cake is very popular in Spain, Mexico, South America, Central America , North America and many parts of the Caribbean. Similar to British Trifle and rum cake and tiramisu from Italy. Mostly popular in Argentina, Chile, Cuba, Colombia, Mexico and Venezuela. One thing is for sure, everyone loves Pastel de 3 Leches! There are many variations to this recipe, some making it more like a sponge cake but the reality is it should be more dense to absorb the milks and make it more delicious. Don't over complicate by trying to follow a recipe in Spanish to try to make it more "authentic". Again, there are so many variations, you will not be disappointed with this recipe it is delicious, quick and easy to make!! (from a Mexican to your kitchen!)
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
5 cups fresh fruit peaches, strawberries or berries
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish recommended in glass dish (if metal, cooking time will be reduced, you will have to keep checking). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, with an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to mix. With mixer on low, gradually add flour mixture and beat to mix. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour some of the milk mixture over top and let cool to room temperature, about 1 hour, the cake will absorb most if not all of the liquid. Wait to add a little more of the milk mixture when cake is cooled. If you have left over milk, put aside in a bowl and let people serve themselves if they want more!
Lastly, whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit.