Originating in Central America, this 3 milks [tres leches] cake [Pastel de Tres Leches] has sped its way into becoming one of my favorite cakes. I can’t believe how easy it was to make it.
It all started with an idea for a dinner party to celebrate the end of summer. Think tequila lime chicken skewers, fresh corn, grilled sausages, mojitos and tabouleh. The tequila and mojitos inspired this dessert idea. Fate had also peppered my past month with brief flirtatious encounters with this dessert – a recipe in a magazine, a photo of it in another book and an ex-supermodel’s restaurant featuring it as her signature dessert.
I had to make it.
After much research into various recipes, I decided to go the easy route. I used cake mix. Diehard bakers, look away now!
Here’s how I made this moist and flavorful beauty:
Use a box of cake mix [yellow or white] to bake a cake in a 9″ by 13″ pan. Poke holes all over the cake and let it cool in pan.
Mix half a can of evaporated milk, half a can of condensed milk and about 3/4 cup of half & half together. Spike it with some rum – I used about 1/2 cup of spiced dark rum.
Spoon mixture evenly over cake, let the mixture soak into the cake in the refrigerator for about 2 hours. The longer the better, but it has to be in the fridge since it has that much milk.
Ice with whipped cream [some vanilla essence and 1 tbsp sugar]. Serve with some fruit on the side. I used sliced kiwi fruit and it offset it pretty well.
“Esa tarta estaba absolutamente deliciosa!”