Three Milk Cake a sinfully sweet dessert

Wed., Sept. 28, 2005

Philomena Corradeno King Features Syndicate

No one seems to know where the Three Milk Cake (Pastel de Tres Leche) originated, although several Caribbean and South American countries claim credit for it. We may not know where it was born, but we know where it’s headed: to a prominent place on the dessert menu. I recently had dinner in a Cuban-American restaurant, and when I ordered the Three Milk cake it had been sold out.

There are a few recipes for this saucy, syrupy, sinfully sweet dessert, but the essentials are the same in all of them. It’s relatively easy to put together and easy to eat. The one we give you was developed by Priscila Satkoff, chef/owner of Salpicon Restaurant in Chicago for Dairy Management Inc. on behalf of the American Butter Institute.

In addition to the whole milk that goes into the batter, the soak includes evaporated milk, sweetened condensed milk and half and half, with a hint of orange. The finished cake is topped with whipped cream. Sound yummy? Forget calories just this one time.

Three Milk Cake

(Pastel de Tres Leches)

10 tablespoons (5 ounces) unsalted butter, at room temperature

1- 1/4 cups sugar

4 large eggs, separated

1- 3/4 cups cake flour, sifted

1- 1/2 teaspoons baking powder, sifted

1/4 teaspoon salt

3/4 cup whole milk

1/2 of a 12-ounce can evaporated milk

1/2 of a 14-ounce can sweetened condensed milk

1/4 cup half and half

Zest of 1- 1/2 oranges, preferably navel

2 cups heavy cream

1/2 cup powdered sugar

Preheat oven to 350 F. Grease and flour an 8-inch springform pan.

Cream butter, gradually adding sugar, beating until light and fluffy. Add egg yolks and mix until combined. Slowly add flour, baking powder, salt and whole milk, mixing well.

In another bowl, beat egg whites until stiff. Fold whites into batter. Pour batter into prepared cake pan. Bake 40 minutes or until edges are golden brown. Remove cake from pan and let cool on a rack.

While cake is cooling, blend evaporated milk, condensed milk, half and half and orange zest. Using a serrated knife, carefully trim off top crust of cake* (see note that follows). Place cake on large, wide, deep plate or in a bowl. Slowly pour milk evenly over cake, letting cake absorb all the milk. Cover and refrigerate for several hours. When ready to serve, beat together cream and powdered sugar until cream forms peaks. Spread evenly over cake; top with fresh fruit, if desired. Makes 12 servings.

*Note: If desired, leave top crust intact and pierce cake all over with a fork or metal skewer. Pour milk mixture over cake.

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