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Ximena Gomez-Peralta makes Pastel de Tres Leches.
Photos by Angela Pittenger / Arizona Daily Star
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Staking a claim to popular cake
Although Pastel de Tres Leches has been around for a long time, its origins are in dispute. Mexico claims it, but so do Nicaragua, Panama, Cuba, Puerto Rico, Guatemala and Costa Rica.
Sometime back, The Austin (Texas) Chronicle, writing about the growing popularity of the cake all over that city, traced its probable historical roots to Europe, across the ocean to Central America and over the border into the U.S. via Mexico.
Some say it owes its popularity to Nestlé's marketing efforts to increase the sale of condensed milk in Latin America a century ago. (The label included a recipe.)
Regardless, it's a cake that's hard to forget.
A word of warning, however: It is indulgence — more aptly, decadent indulgence — and no friend to dieters.

Food

leches

Tres times as good

These 3-milk desserts are sweet and moist — and not for dieters
By Rosalie Robles Crowe
Arizona Daily Star
Tucson, Arizona | Published: 11.19.2008
The holiday celebrations are coming, and you're tired of the same-old desserts.
We've got a suggestion: a cake that is traditional in the Southwest. One that is in itself a celebration.
And that would be a Pastel de Tres Leches — a three-milk cake.
In some versions, it is a very dense, moist cake; in others, it is more like a sponge cake, very airy.
It can appear quite ordinary and lacking in color: a plain vanilla white cake frosted with whipped cream, maybe, or perhaps meringue.
But doll it up with berries, nuts and grated Mexican chocolate or chocolate curls, and the wow! factor takes a big jump.
We offer two recipes: Tucsonan Ximena Gomez-Peralta's made-from-scratch recipe and Sylvia Rodarte's (another Tucsonan) version made from a box mix.
A close friend from middle school days gave Ximena Gomez-Peralta this recipe. She had taken a cooking class for kids in Guadalajara, Mexico, but never mastered the art of making the cake.
Maybe it'll come out better in your hands, she told Gomez, and ever since, the recipe "has been a specialty of mine," Gomez said.
To the point that whenever she's invited to a potluck and asks, "What shall I bring?" the answer is the same: a Tres Leches cake.
Tres Leches Especial
Yield: 10-12 big servings.
Cake
* 6 eggs
* 2 cups sifted flour
* 2 tablespoons baking powder
* 1 can evaporated milk
* 1 teaspoon vanilla
* 1 cup sugar
Butter and flour two round cake pans about 10 inches in diameter.
Separate the eggs yolks from the whites.
Whip the whites until they are fluffy and form soft peaks; slowly incorporate the yolks, one by one.
Combine the flour and baking powder and set aside. Combine the evaporated milk and vanilla.
Then gently fold the ingredients into the egg white mixture, alternating — a third of a cup at a time — the sugar, flour/baking powder mixture and the milk with vanilla.
Warning: Don't beat too much or the fluff will fall down. It should be an airy cake.
Pour evenly between the two cake pans. (Cake pans should only be half full.)
Bake at 350 degrees for about 25 to 35 minutes, depending on the oven and weather. The cakes should be lightly browned; a toothpick inserted in the center should come out clean.
The Leches
* 1/2 cup sour cream
* 2 cups fresh milk
* 1 can (14 ounces) condensed milk (La Lechera)
* 1/4 cup brandy
While the cake is in the oven, combine all the milks and the brandy in a blender. Depending on the blender, it might be necessary to do this in batches. Mix until well blended but not frothy — usually about 30 seconds.
When the cakes are done and still hot, make several perforations with a fork.
Separate the milk mixture into two portions and ladle it onto the cake while still in pans. The cake should absorb all the milk.
Cool, then refrigerate for at least three hours or overnight.
When it's completely chilled, the cake can be removed from the pans. Place one layer on the cake plate. Top with whipped cream and place the second layer on top.
Notes: You can make two cakes or stack them one on top of the other to make one big cake.
Gomez prefers to do one big layered cake. She puts some flavored whipped cream or strawberries between the layers.
Decorate it with whipped cream and strawberries, mixed berries or grated Mexican chocolate and nuts.
The cake will keep for about four days, but it must be refrigerated at all times. Otherwise, it will spoil.
Sylvia Rodarte swears by this recipe she found on the Land O'Lakes Web site.
It's fast and easy and garners raves.
Tres Leches Cake
Yield: 24 servings.
Cake ingredients:
* 1 18 1/4-ounce package white cake mix with pudding (Be sure the mix you buy has the pudding mixed in.)
* 1 cup heavy whipping cream
* 1 14-ounce can sweetened condensed milk
* 1 12-ounce can evaporated milk
* 2 tablespoons white cacao-flavored liqueur, if desired
Chocolate mousse Ingredients:
* 1/2 cup milk
* 13.1-ounce package chocolate mousse mix
* 1 tablespoon white cacao-flavored liqueur, if desired
Heat oven to 350 degrees. Spray 13-by-9-inch baking pan with non-stick cooking spray; set aside.
Prepare cake mix according to package directions. Pour into prepared pan and bake as directed on package until toothpick inserted in center comes out clean.
Cool 10 minutes in pan.
Meanwhile, combine whipping cream, sweetened condensed milk, evaporated milk and 2 tablespoons liqueur in large bowl. Beat at medium speed until well mixed.
Poke holes with fork all over surface of cake. Slowly pour milk mixture over cake until completely soaked. Cover; refrigerate 3 hours or overnight.
Recipe tip: This cake can be topped with chocolate mousse, meringue or whipped cream.
For the mousse: Combine the milk, mousse mix and tablespoon liqueur in medium bowl. Mix well and refrigerate at least one hour.
Stir mousse mixture before serving. Using a pastry bag, pipe mousse around the cake or dollop with spoon onto each serving of cake. Refrigerate to store.
● Contact reporter Rosalie Crowe at 573-4105 or rcrowe@azstarnet.com.
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