Pastel de Tres leches 
Tres Leches Cake
Cooking Instructions
- 1
Prepare the mise en place for the cake.
- 2
Separate the egg whites and yolks. Beat the yolks until they reach the ribbon stage, gradually adding the sugar.
- 3
When the yolks reach the ribbon stage, add the vanilla extract. I added 40 ml of brandy (optional). Set the yolks aside.
- 4
Make a French meringue with the egg whites (beat the whites until they form a light foam, then gradually add the sugar).
- 5
Add the meringue and flour to the yolk mixture, alternating between the flour and meringue, finishing with the meringue.
- 6
Flour a baking pan and pour in the mixture. Bake at 350°F (180°C) for 40-50 minutes.
- 7
After baking, remove from the oven, let it cool slightly, then level and cut it.
- 8
Prepare the milks to soak the cake. Boil the liquids with a cinnamon stick; the orange and lemon peel are optional (let it cool before adding to the cake).
- 9
Soak the cake. To know when it's enough, touch the bottom; if you feel liquid, it's ready.
- 10
Once soaked, fill and place the other part of the cake on top. Refrigerate for at least 2 hours so the cake absorbs as much liquid as possible.
- 11
Smooth the cake and decorate as desired. I added a peach compote and cereal flakes around it.
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