Daring Baker: September Challenge

Here is my first Daring Bakers post.  This was a super fun dessert to make because this was my first time making a sponge cake and tres leches cake!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Preparation time: 1 hour and a half
Equipment required:
• You will need:
• A scale for measuring all ingredients
• Some bowls
• Stand mixer
• Strainer to sift the flour
• Egg Whisk
• Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
• Saucepan
• Pastry brush
• Pastry Spatula

Classic Three Milks Cake:

Servings: 12
 

Directions For the Sponge Cake:
Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup sugar
2 teaspoons of vanilla extract
1 cup all-purpose flour (sifted)

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.


6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.



7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).


9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup
For three milks syrup
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream
1 cinnamon stick
2 teaspoons rum (or other flavoring)

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using
3. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.

Topping
Topping and filling
2 cupsof whipping cream
½ cup sugar
raspberries

1. Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.

Decoration

1. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.