Feel like celebrating this weekend? Do it with this three-milk cake recipe from Rosa Cienfuegos’ Comida Mexicana.
Pastel de tres leches (three-milk cake)
Serves 10
185g plain flour, plus extra for dusting
1 tsp baking powder
Pinch table salt
5 free-range eggs
230g (1 cup) caster sugar
1 tsp vanilla essence
125g unsalted butter, melted then cooled, plus extra for greasing
Milk topping
395ml condensed milk
375ml evaporated milk
30ml brandy
250ml (1 cup) reduced-fat cream
1 tsp vanilla essence
To decorate
200g canned whipped cream
200g strawberries, hulled and halved
50g peaches in syrup, drained and sliced
Preheat the oven to 180°C.
Grease a 23cm round cake tin and dust it with flour.
Combine the flour, baking powder and salt in a bowl. One by one add the eggs to the bowl, incorporating each egg before adding the next, then mix using electric beaters on low speed until combined. Increase the speed to medium and slowly add the sugar and vanilla, beating for 2 minutes or until you have a fluffy, yellow batter. Add the cold melted butter, then reduce the speed to low and beat for a further 5 minutes.
Spoon the batter into the prepared tin and use a spatula to spread it into an even layer. Gently tap the tin on your work surface to remove any air bubbles, then transfer to the oven and bake for 35 minutes or until the cake has a light golden crust and a skewer inserted into the middle of the cake comes out clean. Set aside to cool completely.
To make the milk topping, combine the ingredients in a bowl and stir until the mixture is smooth without any lumps.
Using a spatula, gently loosen the cake, then invert it onto a deep tray or serving plate. Use a fork to poke small holes all over the surface of the cake, then slowly pour over the milk topping, allowing the cake to absorb some of the topping before adding more.
Cover the cake with a thick layer of whipped cream and use a spatula to smooth the surface. Decorate the top with the strawberry and peach slices, then cut into slices and serve.
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