Pastel Tres Leches
Servings
Prep Time
Cook Time
Ready In
Recipe: #27583
August 17, 2017
Categories: Desserts, Cakes, Fancy/Entertaining, Dairy, Mexican, Quick Meals, Cinco de Mayo, Entertaining, July 4th, Labor Day, Summer, Oven Bake, Vegetarian, Flour more
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Ingredients
- FOR CAKE
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- FOR THE CREAM
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (209.6 g)
- Calories 569
- Total Fat - 41.3 g
- Saturated Fat - 17.1 g
- Cholesterol - 1350.8 mg
- Sodium - 115.4 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 0.3 g
- Sugars - 13.5 g
- Protein - 22.3 g
- Calcium - 225.2 mg
- Iron - 3.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to 375°F
Step 2
Grease and flour 9-inch spring form pan.
Step 3
Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
Step 4
Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
Step 5
Fold egg white mixture and flour alternately into egg yolk mixture.
Step 6
Pour into prepared pan.
Step 7
Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
Step 8
Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
Step 9
Prick top of cake thoroughly with wooden pick.
Step 10
Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
Step 11
Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
Step 12
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
Step 13
Spread over top and sides of cake. Serve immediately with remaining cream.
Tips & Variations
No special items needed.