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
7 Eggs
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,
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