in honor of today, cinco de mayo, here’s a tres leches.
this simple, meek cake is drowned in a trio of sweet milks… and a splash of rum.
Pastel de Tres Leches con Coco
1 cup sugar
6 large eggs
140 grams (about 1 cup) kumquat’s all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon rum
1 (14-ounce) can sweetened condensed milk
1 (13.5-ounce) can coconut milk
1 (12-ounce) can evaporated milk
sliced peaches in light syrup
1. Preheat oven to 350`.
2. Mix sugar and eggs in the bowl of a stand mixer on high speed until pale and thick, about 12 minutes. Add flour and cinnamon, gently folding into egg mixture. Pour butter into a 9-inch springform pan coated with cooking spray. Bake at 350` for 40 minutes, or until pick inserted in the center of the cake comes out clean. Allow to cool.
3. Combine rum and milks in a large measuring cup. Poke holes in cake with a toothpick; slowly drizzle milk mixture over the top of the cake. Chill until milk is absorbed, about 4 hours or overnight. (mixture may not completely absorb. if so, spoon extra over each serving…) Serve slice topped with whipped cream and sliced peaches.
Yield: 10 servings.
adapted from this recipe