CAKE FIT FOR CELEBRATIONS
PASTEL DE TRES LECHES / THREE MILK CAKE
Ingredients
185 g plain flour, plus extra for dusting 1 teaspoon baking powder pinch table salt
5 Free-range eggs
230g (1 cup) caster sugar
1 teaspoon vanilla essence
125g unsalted butter, melted then cooled, plus extra for greasing
Milk topping
395ml condensed milk 375ml evaporated milk 30ml brandy
250ml (1 cup) reduced-fat cream 1 teaspoon vanilla essence
To decorate
200g canned whipped cream
200g strawberries, hulled and halved 50g peaches in syrup, drained and sliced
Method Step 1:
Preheat the oven to 180°C (350°F). Grease a 23cm round cake tin and dust it with flour. Step 2:
Combine the flour, baking powder and salt in a bowl. One by one add the eggs, mixing each egg before adding the next, then mix using electric beaters on low speed. Increase the speed to medium and slowly add sugar and vanilla, beating until you have a fluffy batter. Add the cold melted butter, then reduce the speed to low and beat for a further 5 minutes. Step 3:
Spoon the batter evenly into the prepared tin. then bake until the cake has a light golden crust. Set aside to cool.
Step 4:
To make the milk topping, combine the ingredients in a bowl and stir until the mixture is smooth without any lumps.
Step 5:
Loosen the cake, then invert it onto a serving plate. Poke small holes over the surface of the cake, then slowly pour over the milk topping. Step 6:
Cover the cake with a thick layer of whipped cream. Add strawberry and peach slices.