Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy… just plain delish!

This month’s daring bakers challenge was the tres leches cake recipe. I have been making tres leches for quite some time now, and every time I make I think: ” I really want to try a chocolate version” so when I saw this challenge that is exactly what I did. I used their recipe for the chocolate tres leches and it was really good.  I thought the cake was a little dense than what I am used to, but the milk mixture was delicious. Cooking it made it a bit thicker and it was really good.  Thanks Inma for the challenge.

Coconut Three Milks Cake (recipe from daring baker’s challenge)

Ingredients for sponge cake

5 large eggs (separated)

½ cup sugar

2 teaspoons  vanilla extract

1 cup  all-purpose (plain) flour (sifted)

¼ cup water

3 tablespoons  unsweetened cocoa powder

For the coconut syrup

1 can (14 oz) sweetened condensed milk

1 can  coconut milk

1 cup  heavy cream (about 35% fat)

Topping and filling

2 cups of whipping cream (about 30% fat)

½ cup  sugar

1 cup  shredded coconut

Directions for the sponge cake:

Preheat oven to moderate 350°F. Prepare a  square 9”x9” pan or 9”  round cake pan

Separate the egg whites from the yolks. Beat the egg whites on medium speed, 3 – 5 minutes. When soft peaks form slowly add the sugar in  small batches. Whip until stiff peaks form about 5 minutes. Set aside.

In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.  Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.  Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake). After folding in the flour you have to fold in the cocoa powder dissolved in the  ¼ cup of water (it should be a thick paste) and then bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean

Let it cool. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Directions for the coconut syrup

1. In a saucepan add the sweetened condensed milk, coconut milk and heavy cream, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Cut the cake in half and brush the syrup on both sides until totally absorbed.

Directions for the decoration

1. In a skillet, over medium heat, toast the coconut 2. Cover the cake with whipping cream and spread the coconut on the top. Enjoy!

Pavê is a classic Brasilian dessert. It differs in flavors just like a trifle would.  It is made with a combination of layers of cookies, cakes, fruits, creams.   What I like most about them is the possibility of creativity.

We had a Brasilian party a couple months ago in my neighborhood and I made these 4 different types of paves by simply changing the cookies and fruits that go inside.  I will post all of them here. Hope you enjoy it.

PAVE DE AMENDOIN (peanut pavê)

This is a little less creamy as the usual pavês, however it is one of the favorites in our family.

3 c sugar

2 egg yolk

300 grms butter

2 can media cream (crème de leite/table cream)

2- 3 T sweetened condensed milk

bolacha maisena

milk

500 grms toasted peanuts (grind)

Beat together the sugar, yolks and butter, until it becomes light and fluffy.  Fold the table cream and sweetened condensed milk. (set aside)

Assemble:

Dip the cookies into the milk and layer with the separated cream and nuts.  One layer of the cookies (bolacha maisena), thin layer of the cream, sprinkle toasted grinded nuts on top. Keep doing this until you use all the cream. End with the nuts.

Refrigerate overnight.

 PAVE DE CHOCOLATE

1 pkg bolacha maisena de chocolate

milk (just to wet the cookies a little bit)

2 sweetened condensed milk

2 c milk

2 T corn starch

4 eggs

4 T cocoa powder

4 T sugar

1 can table cream (crème de leite)

Cream 1:

in a sauce pan at medium heat, mix 1 sweetened condensed milk can, 1 c milk, 1 T corn starch, 2 egg yolks. cook until it thickens. set aside

Cream 2:

in a sauce pan at medium heat, mix 1 sweetened condensed milk can, 1 c milk, 1 T corn starch, 2 egg yolks and 4 T cocoa powder. cook until it thickens. set aside

Cream 3/top:

beat the egg whites with sugar until hard peaks. Fold in the table cream

Assemble:

Layer cookies (dip them in the milk first), cream 1, cookies, cream 2, cookies, cream 1, cookies, cream 2, cookies cream 3 . Top with chocolate shavings or sprinkles

PAVE ROCHER

1 box lady finger cookies

2 1/2 c milk

4 T cocoa powder

2 eggs

1 T corn starch

1 can sweetened condensed milk

15-20 Ferrero rocher

3 T sugar

1 can table cream (crème de leite)

12 oz chocolate (milk or dark)

1 c cream

Cut the Ferrero rocher and set aside.

Mix 1 c milk and cocoa and dip the lady finger cookies.  Layer the booton of your serving dish. I also did the sides.

In a sauce pan at medium heat mix the remaining 1 1/2 c milk, sweetened condensed milk, egg yolk, corn starch. Cook until it thickens, about 10 minutes.  Set aside

In the mixer beat the egg whites with sugar until hard peaks. Fold in the can of table cream.

Melt the chocolate add cream to make a ganache

Assemble:

Lady fingers, cream, cut Ferrero rocher.

Top with the egg white mixture.  After it is cold top with ganache and decorate with Ferrero rocher.

PAVE DE PESSEGO

2 sweetened condensed milk

2 c milk

3 egg yolks

3 T corn starch