Three Milks Cake

Name: Three Milks Cake (Pastel de Tres Leches)
Cuisine: Italian
Ingredients: ⅓ cup vegetable oil, such as corn or canola; 3 large egg yolks; 2 teaspoons baking powder; 1 cup sugar; 2 teaspoons vanilla extract; ½ cup water; ⅓ cup vegetable oil, such as corn or canola; ⅓ cup vegetable oil, such as corn or canola; One 14-ounce can sweetened condensed milk; One 12-ounce can evaporated milk; Pinch of salt; ⅔ cup (about 5 large) egg whites; Three 2-inch strips of lime zest, removed with a vegetable peeler; Three 3-inch strips of orange zest, removed with a vegetable peeler; 1 cinnamon stick; 1 cup heavy whipping cream; ½ teaspoon grated lime zest; 2 tablespoons sugar; 1 teaspoon grated orange zest; 1½ cups cake flour (spoon flour into dry-measure cup and level off)

Pastel de Tres Leches

Preparation info

One 9 X 13 X 2 inch cake, about
twenty-four
2-inch squares

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This dessert—a light, spongy cake soaked with a citrus-perfumed mixture of evaporated milk, sweetened condensed milk, and cream—has a convoluted and conflicting history. Mexico, Nicaragua, Venezuela, and other countries in South and Central America all claim it as their own. In some areas it is topped with meringue; in other places it is finished with a layer of whipped cream. According to my friend Roberto Santibanez, culinary director of the Rosa Mexicano

Ingredients

Europe
Americas
Italy
Mexico
Dessert
Cake
Vegetarian
Central America
Mediterranean

Ingredients

Method