We had a cooking assignment for us in class, (well, it was either that, or an article review) so I decided to make the most sugar-loaded excuse for a food from Nicaragua. The closest I got was Pastel de Tres Leches. It's a basic cake recipe, but soaked in a mixture of three different types of milk. It's eaten all over Central America, but its origins are speculated from Nicaragua. It's really not too hard to make, just take the cake out when it needs to be, make sure the cream in the topping doesn't turn to butter, yeah. So without further ado, here's the recipe:
Ingredients for Cake:
1 1/2 Cups of Flour
1 Teaspoon of Baking Powder
1/2 Cup of Unsalted, Room Temperature Butter
3/4 Cup of Sugar
5 Eggs, Room Temperature
1/2 Teaspoon of Vanilla
Ingredients for Milk Mixture:
1 Cup of Whole Milk
1 Cup of Sweetened, Condensed Milk
2/3 Cup of Evaporated Milk
Whipped Topping Ingredients:
1 1/2 Cups of Whipping Cream
1/2 Cup of Sugar
1 Teaspoon of Vanilla
Recipe:
1. Preheat oven to 350 degrees F and grease and flour an 8 x 11 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 3 types of milk together, stir, 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 (be sure to take it out before it turns to butter), then cover the cake with it. Then you can serve.
