Tag Archives: Cake
About chef Jason Rivas: Born and raised in California, but southwestern at heart, chef Rivas’ passion for food started at a very early age when he used to eat snails in his backyard. Trained in classical French cuisine, while attending the Scottsdale Culinary Institute, he was able to learn a new way to apply his creative, artistic side. After graduation, Rivas spent an additional four years in Phoenix learning the finer points of southwestern cuisine, and then traveled from coast to coast before settling in the Southern California wine country. Here, he discovered the true value and impact of food and wine (in his words,”wine and food, rather”). Find more about chef Rivas on his website: dinnerbyJR.wordpress.com
Ahh… Tres Leches! Two words that invoke such feel-good emotions. For me, these words mean, I can’t wait to dive in! And literally, Tres Leches cake is Spanish for “cake of three milks”. Fundamentally, Tres Leches is exactly that- a cake that has been soaked in three different kinds of milk. The dessert itself is very popular within the Latin American community and many countries claim its creation.
Contrary to popular belief, Tres Leches is not just a cake with milk poured over the top. There is definitely a technique involved, and although you can use any kind of milk you desire, the three different milks are there for very different reasons.
Typically, whole milk, evaporated milk and sweetened condensed milk are used. Whole milk is added for its fat and for its pour-ability; the evaporated milk for richness and body; and the condensed milk for its sweetness. Can alternate types of milk be used? Absolutely! Soy milk, almond milk, goat’s milk, coconut milk… all can be used for various reasons. The choice is up to you.
Now for the cake. Please don’t just use a standard box cake. In fact, I recommend to NEVER use a standard box cake for anything. Making cake is easy and fun. For best results you want to use a light, airy cake- a sponge cake (which got its name because it acts like a sponge). This is the ideal cake for a Tres Leches. That is not to say you cannot flavor the cake- wine, extracts, chocolate just to name a few ideas. You could use a heavier, richer cake; however, this will most likely turn to mush when cut into and would defeat the purpose of the Tres Leches.
You never feel like you just finished eating a house after eating a piece; it’s one of the greatest attributes of a Tres Leches — using a denser, heavier cake will nullify this fact. The key thing to remember when making a Tres Leches, is time. It takes time and thus you should give yourself time. Never try to hurry through the process just to shovel a piece in your mouth (well, I shovel at least). Take your time and let the cake do its thing. In my opinion, cakes (and food for that matter) are like women. The better you treat them and the more time we spend with them; the happier you both will be.
- 14.5 oz all-purpose flour
- 14.5 oz sugar
- 10 eggs
- 2 oz melted butter
- 1 tsp vanilla
- pinch of salt
- 12 oz evaporated milk
- 12 0z coconut milk
- 12 oz half/half
- 1 cup sugar
For the cake:
- In the bowl of an electric mixer, combine eggs and sugar
- Place a stockpot half full of water on the stove. Make sure the pot is big enough to hold the mixing bowl. The mixing bowl does not have to fit all the way inside – just on top. Bring the water to a a boil.
- Once boiling, reduce the heat and place the bowl on the pot. Whisk constantly for about 3-4 mins.
- Place bowl back on the mixer with the whisk attachment and whip egg mix on high until it doubles in volume.
- While whipping, sift your flour and preheat your oven to about 400°F
- Gently fold in flour and salt into egg mix by thirds.
- Fold in melted butter and vanilla.
- Line a half sheet pan with parchment paper then spray with nonstick coating. Pour batter in pan and spread evenly into corners.
- Bake for about 10-15 mins. When done, the cake should be golden brown and bounce back when pressed upon. The toothpick test can also be done.
- When done, carefully flip out of pan and freeze for about 2 hours.
For the milk:
- Put evaporated milk and coconut milk into a small pot. Add the half/half. Incorporate sugar and stir to dissolve.
- Bring to a boil on low heat, stirring occasionally.
- Pull cake from freezer and place back in the original baking pan, leaving the cake upside down.
- Slowly ladle a small amount of the hot milk over small sections of the cake, until the whole cake is covered. Wait for the milk to be absorbed before adding more milk. Use all the milk evenly.
- Chill the cake completely (for about 4hours).
Note: Often times, tres leches cake is topped with fruit or whipped cream.
Tres Leches is a great party dessert and is best when made at least a day in advance. Now, could it be made the morning of? Yes if you get up early. But again you don’t want to rush anything. Not to mention you want to make sure the cake has enough time to soak up all the milk.
Some also might be curious about the “sift-thirds-freeze” steps in the directions. These are all techniques to help make a better cake. Sifting helps aerate the flour to make the cake lighter and fluffier. Adding the flour in thirds helps to prevent clumping, thus allowing for a better texture and no “flour balls.” Freezing of the cake allows for a better absorption of the milk.
These techniques can make all the difference. Sometimes when making cake we need all the help we can get, even a little prayer! Plus, when making a good cake, its all about technique. Better technique=better cake. Happy baking!
Post originally created and shared on March 1o,2013
¡Feliz Día del Niño! para agasajar a los niños de todas las edades y para darles gusto a todos los que nos pidieron esta receta en español, aquí les tenemos la receta del chef Jason Rivas para preparar un delicioso pastel de tres leches.
Los tres tipos de leche usados para crear este manjar, tienen su razón de ser. Aunque usualmente se usen leche entera, leche evaporada y leche condensada (por su contenido graso, su cuerpo y su dulzura, respectivamente), el chef Rivas nos asegura que puedes elegir incorporar cualquier otro tipo de leche. Por ejemplo, leche de almendra, de cabra, de soya, etc.
- 14.5 oz de harina
- 14.5 oz azúcar
- 10 huevos
- 2 oz mantequilla derretida
- 1 cucharadita de vainilla
- 1 pizca de sal
- 12 oz de leche evaporada
- 12 oz de leche de coco
- 12 oz half/half
- 1 taza de azúcar
Para el pastel:
- En un recipiente hondo combina los huevos y el azúcar. Asegúrate que el recipiente quepa en la olla que necesitas para el paso 3.
- Pon una olla grande en la estufa. Llena hasta la mitad con agua y pon a fuego medio hasta que el agua suelte el hervor.
- Una vez que el agua esté hirviendo, reduce la flama y pon el recipiente en la olla. No tiene que caber todo, sólo colócalo encima. Mezcla constantemente durante 3 a 4 minutos.
- Retira el recipiente de la estufa y bate la mezcla hasta que doble en volumen.
- Cierne la harina y pon a calentar tu horno a 400°F.
- Divide la harina y la sal en tres partes y agrega cada parte lentamente a la mezcla.
- Incorpora la mantequilla derretida y la vainilla.
- Pon papel encerado en un molde y después cúbrela con aceite vegetal comestible en aerosol.
- Distribuye la mezcla en el molde cuidando que quede pareja en las esquinas.
- Hornea durante 10 a 15 minutos. Una forma de saber que el pastel está listo, es que lucirá doradito y rebotará cuando se le oprima. También puedes hacer la prueba del palillo.
- Cuando el pastel esté listo, sácalo del molde y congélalo durante 2 horas.
Para las tres leches:
- Pon la leche evaporada y la leche de coco en una olla pequeña. Agrega la leche half/half. Incorpora el azúcar y mueve constantemente hasta que se disuelva.
- Hierve a fuego lento y mueve ocasionalmente.
- Saca el pastel del congelador y voltéalo de cabeza en su molde original.
- Vierte la leche caliente lentamente en pequeñas cantidades sobre secciones del pastel, hasta que lo cubras completamente. Espera a que la leche sea absorbida antes de agregar más. Distribuye de forma pareja.
- Refrigera durante 4 horas aproximadamente.
¡Que lo disfrutes!
Nota del chef: Puedes agregar fruta y/o crema batida. Te recomendamos preparar el pastel con un día de anticipación.
Although the onset of lactose intolerance is one of the constant reminders that we are not children anymore, we decided to celebrate el Día del Niño by baking one of my favorite childhood treats- pastel de tres leches! Here is a delicious, easy-to-make recipe that will make you smile no matter how old you are! ¡Feliz Día del Niño!
Lactose Free Tres Leches Cake
Prep Time: 15 Min
Start to Finish: 3 Hr 55 Min
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1 1/4 cups original-flavored soy milk
2 teaspoons almond extract
Tres Leches Topping
1 cup original-flavored soy milk
1 cup almond milk
1 container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1/2 cup toasted sliced almonds
2 cups fresh raspberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together 1 cup soy milk, almond milk and yogurt. Slowly pour over top of cake. Cover; refrigerate 3 to 4 hours or until milk mixture is absorbed into cake. Top with almonds and raspberries. Store covered in refrigerator.
1 Serving: Calories 330 (Calories from Fat 120); Total Fat 13g; Cholesterol 60mg; Sodium 330mg; Potassium 160mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 6g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 20%; Iron 10%; Vitamin D 15%
Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Very Lean Meat, 2 1/2 Fat