Pastel de Tres Leches - Recipe

In recent times this Tres Leches has being one of my favorite dessert and currently have seen it in only one restaurant in Mumbai called Sanchos.

Here is the recipe taken from http://www.whats4eats.com/desserts/pastel-de-tres-leches-recipe

(Central American cake of three milks)

Yummylicious

The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like a cheesecake.

8 to 10 servings

Ingredients

• Flour -- 1 1/2 cups
• Baking powder -- 1 teaspoon
• Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
• Sugar -- 3/4 cup
• Eggs, room temperature -- 5
• Vanilla -- 1/2 teaspoons
• Whole milk -- 1 cup
• Sweetened, condensed milk -- 1 cup
• Evaporated milk -- 2/3 cup
• Whipping cream -- 1 1/2 cups
• Sugar -- 1/2 cup
• Vanilla -- 1 teaspoon

Method

1. Preheat oven to 350°F and grease and flour an 8x11-inch baking pan.
2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.

Variations

• Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
• Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
• If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.

Notes

• Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.

Angels in My Kitchen - Some were missing that day

After a good dinner in Sagar Ratna, we ended up going to Angels in my Kitchen with reference of Deepak Sharma. The bakery is on ground floor and a food joint is upstairs. We went there only for desserts and we had that...the place had lot of bread stuff, french hearts, mousse, cakes and pastries.


We ordered Going Nut, Chocolate Envision, Blueberry Cheese Cake and Tiramisu.

1. Going Nut: It is a chocolate pastry with lots of nuts inside and outside of it, if you go by the name but there were few of them and it had not so sweet taste. The icing inside was nice.
2. Chocolate Envision: The cake looked like a dutch truffle from outside and had some white chocolate bits over it. Overall it was not the best but decent enough.
3. Blueberry Cheese Cake: Came in a plastic cup, saw something like this for the first time and the blueberry was not sweet but sour. Destroyed the whole amazing feel to it.
4. Tiramisu: No one can ever go wrong with a Tiramisu but for the first time i tasted a bitter and yellow coloured Tiramisu...if you have an option you can avoid it.

I must have gone on a wrong day where nothing was that great...maybe next time somewhere else.