Pastel de Tres Leches or 3 Milk Cake is a favorite Latin American dessert. The cake is soaked in 3 milks and is my husband's favorite. Couple weeks back I got a different version of the recipe from the the chef at work.This one is spiked with rum and called Pina colada tres leches cake. It has coconut milk, rum and pineapple. Recipe is from willcookforsmiles.com My husband wanted a store bought cake for his birthday yesterday. I decided to surprise him with my cake. It turned out to be a super hit in my household.
Ingredients:
Cake:
1 1/2 cups all purpose flour
1 Tbsp. baking powder
4 eggs separated
1 1/2 cups granulated sugar
1/2 cups whole milk
1 cup crushed pineapple drained
1 tsp. rum extract (optional) or vanilla extract
Sauce for soaking:
14 oz can of sweetened condensed milk
12 oz can of evaporated milk
1/2 cup coconut milk canned, not Thai
2-3 Tbsp rum
Topping:
1 cup heavy whipping cream
2 Tbsp granulated sugar
1/2 cup crushed pineapple drained
1 1/2 cups sweet coconut flakes
Method:
1. Preheat oven to 350 F. Spray and flour a 9 x 9 baking dish that has at least 2-inch high sides.
2. Mix flour and baking powder in a bowl and set aside.
3. Using a whisk attachment on the electric mixer, whip egg whites until frothy, on medium-high speed.
4. With the mixer running, slowly add sugar and beat until stiff peaks appear.
5. Beat in egg yolks, 1 at a time, mixing well after each addition.
6. Add flour mixture in 3 parts, alternating with milk. Add rum extract if using. Scrape sides and bottom of the bowl, mix a few more seconds to combine.
7. Pour the batter into prepared pan.
7. Spread pineapple chunks all over the top of the batter.
8. Bake for 38-43 minutes, until a toothpick inserted into the center of the cake comes out clean.
9. Cool the cake for about 10 minutes. Run a lightly greased butter knife between the cake and the pan, to separate it. Gently invert onto a large platter and cool at room temperature.
10. Pierce the top of the cake all over with a large fork.
11. Mix sweetened condensed milk, evaporated milk, coconut milk, and rum if using.
12. Start pouring the mixture very slowly, all over the cake. Taking breaks for the liquid to soak through a bit.
13. Cover and refrigerate for at least 3 hours. (You can refrigerate overnight and finish the cake the next day..that's what I did.)
14. Whipped Cream: Add cold heavy whipping cream in the cold mixing bowl. Use a whisk attachment for the electric mixer.
15. Starting at low speed, start whisking, gradually raise speed to high. Slowly pour in the sugar. Beat until stiff peaks appear. Stay close by, this will be quick. Keep in the refrigerator until ready to use.
16. Spread the whipped cream evenly over the top of the cake. Spread coconut flakes all over the top and then, crushed pineapple chunks over that.
Note: I used 1 tsp rum extract and 2 Tbsp rum in the milk mixture.
I added 2 drops of red food coloring to the whipping cream and piped it over the cake. I used coconut flakes and avoided pineapple chunks.
