Pastel de tres leches with Arkansas strawberries


Capi Peck


For the cake:

5 large eggs, separated

1 c. sugar

1/3 c. whole milk

1 t. pure vanilla extract

1 c. all purpose flour

1/2 t. baking powder

1/4 t. salt

Milk mixture:

14-oz can sweetened condensed milk

12-oz can evaporated milk

1/2 c. heavy cream

For the topping:

2 c. heavy cream

3 T. powdered sugar


Preheat oven to 350 degrees. Line a 9 x 13 pan with aluminum foil, butter and flour foil, set aside.

Beat egg yolks and 3/4 c. of the sugar on medium-high heat in the bowl of an electric mixer with the paddle attachment. Beat for 4 to 5 minutes until pale yellow and doubled in volume.

Add milk, vanilla, flour, baking powder and salt. Beat on low speed until just mixed through.. Take care not to over mix. Set aside.

In a separate bowl, beat egg white with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 c.sugar.. Continue beating until stiff peaks form. Don't let egg yolks get too dry. Now gently egg whites into batter.

Turn batter into prepared pan. Bake 30-35 minutes or until just set in the center. Check by inserting a toothpick in the center. It should come out clean, maybe with a few crumbs, but no batter.

Let cool.

Combine the three milks of the milk mixture in a bowl. Whisk well to combine.

Poke lots of holes with a fork in the cooled cake. Slowly pour milk mixture over the top, letting it soak in as you go. Try to pour as much over the cake as possible.

Cover and refrigerate overnight.

For the topping, whip the cream in an electric mixer with the whisk attachment on high speed unitl thick and spreadable. Add powdered sugar towards the end.

Spread whipped cream over prepared cake. Dust lightly with cinnamon.

You can pour off excess three milk mixture and serve in a small pitcher alongside the cake.

Slice berries and serve with the cake.

The cake ill keep for 2 to 3 days in the refrigerator.

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