Pastel Tres Leches

12
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


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Original recipe yields 12 servings
OK
  • FOR CAKE
  • FOR THE CREAM
  • FOR TOPPING

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.

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