TRES LECHES CAKE WITH BERRIES - PASTEL DE TRES LECHES

This is a really moist cake that people think it comes from Mexico, but nobody knows exactly where it originated. Here is a link if you'd like to learn a bit more about it. It is a very delicious cake and is the perfect end for a special family meal. This recipe is from Ina Garten and every time I have made it, was truly enjoyed by all. I used a variety of mixed berries and ice-cream instead of the whipped cream and it was delish. I have added a Thermomix recipe at the end of this recipe which could be adapted to be used with the same ingredients as this one.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 x 400g can evaporated milk
1 x 400g can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced fresh strawberries, for serving
Sifted confectioners' sugar, for dusting
Whipped cream, for topping

Method:

Preheat the oven to 180 C. Butter a 23 x 33 x 5 cm baking pan.
     

Sift the flour, baking powder and salt into a small bowl and set aside.

Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment.

Beat on medium-high speed for 10 minutes until light yellow and fluffy.

Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed.

Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean.

Set aside to cool in the pan for 30 minutes.

In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds.

 Using a bamboo skewer, poke holes all over the cooled cake.

Slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.

To serve, toss the strawberries with the 5 tablespoons of granulated sugar.

Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.

Serves 9 - 12

VARIATION

Thermomix recipe

Ingredients

115 g butter, cut into pieces, and a little for the mold
200g caster sugar
5 eggs
1 C. 1 teaspoon vanilla extract
190 g wheat flour, and a little for the mold
1 C. coffee baking powder (½ sachet)
475 g whole milk
400 sweetened condensed milk
350 unsweetened condensed milk
350 g of liquid cream 35% mg
40 g icing sugar
¼ tsp. 1 teaspoon vanilla powder

Preparation

Preheat the oven to 180 ° C (Th. 6). 

Butter and flour a pan (Ø 24 cm), then set aside.
Put the butter and sugar in the bowl, then mix 20 sec / speed 5 . Scrape down the sides of the bowl using the spatula.
Insert the whisk and whip 20 sec / speed 3 . Scrape down the sides of the bowl using the spatula.
Add the eggs and vanilla extract, then whisk 1 min / speed 3 . Remove the whisk .
Add the flour and baking powder, then mix 15 sec / speed 6 . Transfer to the prepared pan, then put in the oven and bake for 30 minutes at 180 ° C. 

Take the cake out of the oven, then prick the top of the cake with a fork in several places. Clean the bowl and the whisk.
Put whole milk, sweetened condensed milk and unsweetened condensed milk in the bowl, then mix 30 sec / speed 4 . Transfer to the pan on the cake and let it soak for 30 minutes. Meanwhile, clean the bowl. 

Unmold the cake and transfer it to a dish. Reserve in the fridge for approximately 1 hour 30 minutes.
Insert the whisk. Put the liquid cream in the bowl and whisk 1-2 min / speed 3 , until you get a whipped cream.
Add the icing sugar and vanilla, then whisk 15 sec / speed 3 . 

Garnish the top of the whipped cream cake with a spoon and keep cool until ready to serve.