Three Milk Cake(Pastel Tres Leches Aldaco)
Submitted by LynnFDurham
This Tex-Mex style tres leches splits a golden sponge cake in half and drenches both layers in a vanilla-rum milk bath. Topped with crunchy pecans, it’s pure indulgence that only gets better overnight.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
8 hrsThis Aldaco-style tres leches takes a slightly different path than the traditional version, and honestly, it might just win you over.
Instead of one thick sponge, you slice the cake in half and soak each layer separately. That means the milk mixture reaches every last crumb, creating an almost custard-like texture that practically dissolves on your tongue.
A splash of rum in the three-milk blend adds warm depth, while chopped pecans on top bring a nutty crunch that plays beautifully against all that creamy softness.
The whole thing needs at least two hours in the fridge, but leaving it overnight is the real move. That extra soak time is where the magic happens.
Kitchen Tips
- Let the cake cool completely before slicing in half, a warm cake will crumble and fall apart on you
- Pour the milk mixture slowly and give each layer time to absorb before adding more
- If you have leftover milk that the cake can’t soak up, serve it in a small pitcher on the side
- The rum is optional but highly recommended. Even a small amount adds complexity without making it taste boozy
- A dusting of cinnamon instead of pecans works beautifully if you’re nut-free
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease a 9 inch round cake pan.
Mix together flour, baking powder, sugar and pinch of salt in medium bowl.
In another bowl, stir together eggs, milk and vanilla lightly.
Mix with dry ingredients and stir well.
Scrape into cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center.
Take cake out, cool 15 minutes then remove from pan so cake doesn’t stick.
Let cool completely.
When cake is cooled, cut in half horizontally with a long bladed knife.
To make the milk mixture: put the evaporated, condensed and whole milk and vanilla and rum into a large mixing bowl or blender and blend well.
Lift the top half of the cake off and set aside.
Put the bottom half of cake on large serving dish with a rim (to catch any excess milk ).
Slowly pour enough milk mixture onto the bottom half of the cake to saturate it well.
Replace the top half of cake over the soaked bottom and carefully pour more of the milk mixture over the top.
This procedure should be done slowly and you may have to wait a bit for the milk to soak into the top half, then pour some more.
The cake should be allowed to soad and chill for at least 2 hours in refrigerator (it is even better if left to soak overnight.)
Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon.
If there is milk left over that the cake didn’t soak up, pour into a small pitcher and serve alongside the dessert.
Comments
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