PASTEL DE TRES LECHES THREE MILK CAKE

By gaster16

Ingredients

• Cake:
• 10 eggs kept at room temperature for 1/2 hour
• 1 cup all-purpose flour sifted
• 1 tablespoon baking powder
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• confectioners sugar
• Filling:
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup confectioners sugar sifted
• 2 cups chopped strawberries in 1/2” pieces
• Soaking Liquid:
• 3/4 cup sweetened condensed milk
• 1/2 cup cream
• 1 cup evaporated milk
• 2 tablespoons rum or brandy
• Frosting:
• 1/2 cup (1 stick) butter softeneD
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners sugar sifted
• 2 tablespoons milk

Preparation

Step 1

Filling:

Whip cream and vanilla until soft peaks form. Add confectioners sugar. Add the fruit to the whipped cream and fold in.

Soaking Liquid:

Mix the milks with a whisk. Add the liquor.

Frosting:

In a mixing bowl beat the butter until soft and fluffy about 10 minutes. Add vanilla and mix for 2 minutes. Slowly add confectioners sugar until it is well incorporated. Add the milk.

Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate yolks and whites in 2 bowls. Sift flour and baking powder together. Beat yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters the mixture should fall in one solid mass. Add 1/2 cup sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.

Whip the egg whites until soft peaks form. Add remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.

Spread the batter in the pan and bake for 20-30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners sugar. Remove the waxed paper by running the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll while still warm.

Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bid. Cover the cake with the frosting.