The food of San Miguel was so authentic and fresh with exciting ingredients. I had some absolutely delicious meals from food stalls that were great to pick up a small treat to the beautiful rooftop outdoor dining spots to taste the local cuisine. I was fortunate enough to take a Mexican cooking class when I was visiting and learned some interesting cuisine history and some great new techniques.
One of the best things we made was a traditional Three Milk Cake (Pastel de Tres Leches). Tre Leches is one of the most popular Mexican dessert exports to the United States and remains popular in Mexico. It’s a sponge cake soaked in three “milks:” sweetened condensed milk, evaporated milk, and cream. At home, I have tried some great Tres Leches cakes but none quite topped this—and now I can replicate it at home!
Traditional Tres Leches Cake
Serves 12-15 slices
2 cups Flour
1 tbsp. Baking Powder
1 tsp. Salt
1 cup Sugar
¾ cup Milk
2 tbsp. Vanilla
14 oz. Sweetened Condensed Milk
14 oz. Evaporated Milk
1 cup Cream
¼ cup Rum (optional, but I highly recommend it!)
2 cups Whipped Cream
(1) Pre-heat oven to 350 degrees. (2) Grease 2 9-inch cake pans. (3) Place flour, baking powder and salt in a small bowl and blend. (4) Separate eggs and place in two different mixer bowls. Beat yolks with sugar for 2 minutes. (5) Blend milk with vanilla. Add to bowl in three parts with dry ingredients. (6) Whip whites until soft peaks form. Fold into batter. (7) Divide batter between cake pans. Bake for 25-30 minutes or until done. (8) Whip 3 milks and rum in blender. (9) Invert hot cakes onto large, rimmed trays. Begin pouring milk mixture on top, using toothpick to prick cake to help liquid soak in. All milk should be absorbed. (1) Decorate cake with fresh whipped cream.
A few snaps from my cooking course and some meal highlights!
I hope you try this one out for yourself, it’s definitely a crowd pleaser! And be sure to send snaps and thoughts about your experience!
Have a great day,