Mango Tres Leches Cake

Pastel Tres Leches (“Three Milk Cake”) is deceptively simple in both preparation and presentation. No matter what variation the cake may appear as, the authentic recipe of Tres Leches will yield a light sponge layer that is perforated after baking and then steeped in a succession of three milks: evaporated milk, condensed milk, and heavy cream or whole milk. 

The end result of this soaking is a wonderful cake with a rich and moist density that gives it a luxurious taste. It can be compared to the Italian dessert of tiramisu, but Tres Leches is most certainly a dessert dish that is unique to Latin America and its cuisine. 

Tres Leches as we know it is a fixture in all of Latin American cuisine. While there is some lively debate on whether Nicaragua is the birthplace of the milky cake, the general consensus is that Mexico holds the strongest claim to that honor.

Ingredients:

1. Eggs 5

2. Unsalted butter  half cup

3. Sugar 1 cup

4. Vanilla essence 1 tsp.

5. All purpose flour  1 cup

6. Baking powder-1 tsp 

7. Milk half cup

8. Condensed milk half cup

9. Heavy whipping cream-1 cup

10. Mangoes large 3-4

Method:

*Beat 5 eggs with half cup butter by hand mixer. 

*Add 1 cup sugar and beat together  till the volume doubles to make cake spongy.

*Add 1 tsp. Vanilla essence

*Sift 1 cup flour and 1 tsp. Baking powder and mix by cut and fold method. 

*Transfer into a greased container and bake till done.

*Take half cup milk and half cup condensed milk, mix and chill.

*Take 1 cup whipping cream and make soft peaks.

*Cool the cake and poke and pour milk mixture  over it.

*Top with whipped cream and take large Mangoes and make thin slices and cover the cake from bottom side.

*In the center, place some chopped mangoes and garnish with crushed almonds, pistachio, mint leaves and rose petals.