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Pastel de Tres Leches

Servings 8 people
Prep Time 30 mins
Cook Time 50 mins

Equipment

  • 2 cake tin 18 cm

Ingredients

For the Rhubarb syrup

  • 2 pieces rhubarb
  • 1 blood orange
  • 3 tbsp agave syrup

For the Cake sponges

  • 200 g self raising flower
  • 200 g soft unsalted butter room temperature
  • 200 g caster sugar
  • 4 medium eggs room temperature
  • ½ tsp baking powder
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • tsp salt

For the Tres Leches

  • 50 ml full fat milk
  • 50 ml condense milk
  • 50 ml evaporated milk

For the Whipping Cream Frosting

  • 300 ml whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract

Instructions

To make the Rhubarb syrup

  • Pre heat the oven to 180° C fan. Cut the rhubarb in small pieces and place it in an oven dish.
  • Squeeze the juice out of the blood orange and pour it over the rhubarb and then add the agave syrup. Mix well. Place in the oven for 20 min.
  • Once it is cooked, remove it from the baking dish, set aside to cool down.

To make the sponge cake

  • Butter the cake tins and place some parchment paper on the bottom to avoid the cake to stick. Pre heat the oven to 170° C fan.
  • Mix the sugar witht the butter, then add the flour, eggs, salt, baking powder, milk and vanilla.
  • Pour the cake mixture equally into the two tins. Place the tins in the oven and bake for 20 minutes or until the cake is cooked.
  • Take them out and leave them to cool down for 10 minutes, then remove them from the cake tins and leave them to cool down properly on a cake rack.

To make the Tres Leches mix

  • Mix the three different milks and leave them in a jar ready for when the sponge cake is completely cool down.

To make the whipping cream

  • Pour the whipping cream, icing sugar and vanilla extract in a electric mixer. Mix until stiff peaks form.

To make the Tres Leches & Rhubarb Cake

  • Place one of the sponge cake on a plate and prick it with a skewer, then pour some of the tres leches mixture. Pour some of the whipping cream and spread it properly, then place some rhubarb pieces.
  • Put the other sponge cake on top and prick it as well. Pour the tres leches. mix and cover the cake with the whipping cream, like on the photo. Place the rest of the rhubarb on the top adding some of the juices. Enjoy a lovely slice with a nice cup of coffee.

Notes

You can make the rhubarb a day in advance.
Course: Dessert
Cuisine: Mexican
Keyword: cake, dessert, rhubarb, sweet