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Thursday, August 26, 2021

Pastel de Tres Leches (Three Milk Cake)

Pastel de Tres Leches in a bar in El Palmar, Buenavista del Norte

It's not a great image and you can see that I'd already made a right mess of the table with my main course, but this is a desert I had once, as a birthday treat, in a bar in the El Palmar Valley in Buenavista del Norte. It was their version of the dessert, Pastel de Tres Leches (Three Milk Cake), a sponge cake soaked in a mixture of three kinds of milk

To be honest, we sub-title this "heart attack pudding", because you can almost feel your arteries hardening before you dig your spoon into this calorie, carbohydrate, cholesterol and fat-laden delicacy, but it's probably OK if reserved for a once-a-year treat. 

And an easier, lazier, recipe that is this tasty, you will not find.

Ingredients

Sponge cake (make it if you must, but a "block" of bought Madeira cake works great.)
1 can of condensed milk
1 small can of evaporated milk
Small pot of double cream
A slurp of rum (to taste)

Method:

Place each portion of sponge in a deep dish.

In a bowl or blender, combine the three milks and add a splash of rum to your own liking.

About half to an hour before you wish to serve, pour some of the drunken, milky mixture over the sponges and allow them to wallow in the fridge for that time to soak some of it in.
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