h1

Café y Chocolate Pastel de Tres Leches – Celebrity Birthday Series – Manuela Tessari

September 11, 2010

September 9th, 2010, my most favourite Brazilian Fashion Model, Manuela Tessari, turned 19! So, I baked a cake! 🙂

Now, I made this with full-on ingredients as I still need to experiment with a Vegan recipe, (or at least one that is low-cal), but I know how to make this like the back of my hand the old fashioned way and I wanted to make something pretty for Manu so~ :p Ford would KILL ME if I fed her this! Secrets! Shhhhhhh!

*BTW, if anyone has tips/recipes for a Vegan Tres Leches cake, please let me know!*

This is two-layer round cake spiked with espresso & rum, adorned with fluffy whipped topping, cocoa powder & decorative chocolate sticks & discs. Everyone here really enjoyed it! I’m a bit spent to post the recipe so I’ll post some history on this sinfully delightful goodie, from Chef Dorothy Sibole at TexasCooking.com:

“So what is this cake? Pastel de Tres Leches is a butter cake sometimes flavored with vanilla. What makes it unusual is that it is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and “mouth feel” for a rich cake, making it moist but not mushy.

The idea of soaking a cake in liquid is not new. There are some traditional cakes that require a good bath in some flavoring. You know them as a Baba or a Savarin, and the Christmas favorite, Rum cake. These cakes get their traditional flavoring from being doused with an alcohol mixture. Many layer cake recipes advise you to brush your cake layers with a simple syrup solution to moisten the cake. The Pastel de Tres Leches takes this one step further, adding richness to the soaking liquid.

So how did the Tres Leches come about? It is hard to pinpoint the origin of the confection. There is dispute over where it came from. There is dispute over when it was first created. There is even dispute over what variation is the correct version of Pastel de Tres Leches. After much mind-numbing investigation, I drew two definite conclusions. One is that this cake is very popular in Latin America, especially Mexico and Nicaragua. The second is that it is soaked in a mixture of three different types of milk: evaporated milk, sweetened condensed milk, and whole milk or heavy cream.

Going on the assumption that sweetened condensed milk has not been around for a long time, I was trying to narrow down the potential timeframe for the introduction of the recipe. Low and behold, my theory was blown out of the water. It appears that sweetened condensed milk has been around since the 1800’s. The product was originally created to preserve fresh milk. That being the case, I gave up on trying to determine when the cake was created. While the facts of its origin may be elusive, the fact of its popularity is not.”

I made some other things but I’m saving the savory recipes for a Culinary World Tour post series I have planned. Suppose this means my recipe tour, which I’ll blog here, will begin in Sao Paolo! (Peru will follow. Then, probably Mexico where my family comes from).

Happy Birthday, Manuuuuuuuuuuuuuuuu~~~!!! <3 ( *^-^) ~To love! Happiness! Long life! Infinite success!

Saúde!

Advertisements

2 comments

  1. I swear I’ll cry!:~~
    hmmmmmmm .. I WANT!
    lovely lovely Charlie!
    thank you!


  2. I am sooooo happy you love, Manu! 😀 ~I cannot wait to show the other yummies from that day! ( *^-^) xoxo



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: