Baking | Mango Pastel de Tres Leches or Mango Three Milk Cake … Daring Bakers soak up cake!

“The great thing about cake is it doesn’t feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they’re decorating cakes… that’s the magic right there.”
Duff Goldman

Mango Pastel de Tres LechesPastel de Tres Leches or Three Milk Cake … a cake that impressed and how! Love the Daring Baker challenge this time. having missed the earlier two challenges, I went straight into it very early this month. I did think it could turn out soggy, but no! Turned out to be one of the best cakes ever!

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!

Mango Pastel de Tres Leches 4My earliest memories of Tres leches goes back to a visit to Dallas in 2007. The Pastel de Tres Leches or Three Milk Cake was very popular among the Indian community there. Maybe in many ways it reminded folk of a popular Indian sweet, the milk cake. While visiting some Indian friends there, they were very excited to serve it up.

Mango Pastel de Tres Leches I was disappointed. It was sadly soggy and not worth all the fuss. Thereafter have seen references on and off to the cake, but it’s never been interesting enough to make one at home. Until now of course! Just the introductory lines were good enough for me to take on the challenge. ‘Decadent & Delicious?’ Yes please! Searched my mind for ideas, searched the net for variations. Not much out there.

Mango Pastel de Tres Leches Tres leches are simple cakes, delicious nonetheless. Me being me, had to go a step further. Fruit had to feature in here somewhere, somehow. I decided to get brave and make a layered Mango Pastel de Tres Leches or Mango Three Milk Cake. Of course I did some important pre planning, some in the head and some on the simmer!

Mango Pastel de Tres Leches The Pastel de Tres Leches is a cake that is very popular in Central and South America. It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Mango Pastel de Tres Leches This recipe slightly adapted from an interview given by one of Mexico’s best Pastry Chefs, Paulina Abascal, to the magazine Revista Secretos de la Pastelería Caserais, produces a super moist yet light Tres Leches. True to the word, this was declared as one of the best cakes we’ve eaten. Light, moist and delightfully flavourful, the mango just added the oomph!

Mango Pastel de Tres Leches Mango Pastel de Tres Leches The three milk mixture is a combination of condensed milk {I always have some on hand}, evaporated milk and cream. While the west consumes tonnes of evaporated milk every year, it’s not a popular concept in India. It was time to make some. Evaporated milk is merely normal milk boiled down to reduce its water content. Simple!

Homemade evaporated milkSimple enough, and with a little pre planning, a cakewalk! Did the sponges on day 1; made the evaporated milk too. Assembled everything on day two, and we cut the cake on day 3! The cake needs a little while to soak in all the good milk, to get matured in flavours. I layered the sponge with fresh diced mango and whipped low cream {stabilized with gelatin}. You can always used canned fruit, peaches, tropical fruit bits etc.

Mango Pastel de Tres Leches Since it needed an overnight rest, I was kind of confident that the cream would set. Of course I was thrilled to see that it all came together beautifully when I demolded it the next day! It will behave even better in the winter. I’ve got to make this cake again. I did have left over milk mixture as expected, even after giving the layers a generous soaking.

Tres Leches Wholewheat Lemon Pound CakeI was tempted to make an iced milk shake out of it, but then a pound cake came to mind. Since it had been flavoured with lemon extract, I made a Tres Leches Wholewheat Lemon Pound Cake, basically soaked the warm cake in the remaining tres leches concoction. FAB!! Even that was appreciated and how! Will share the recipe soon!

Thank you Imma for offering this delicious challenge. We loved it to bits. I enjoyed it as much as I enjoyed the recent Momofuku’s Crack Pie challenge, maybe more! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see what the rest of the Daring Bakers have been soaking up!

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Also find me on The Rabid Baker, The Times of India

No Bake/Frozen | Peach Mango Low Fat Ice Cream … just right for summer #stonefruitlove

“Ice cream is happiness condensed.”
Jessie Lane Adams

Peach Mango Low Fat Ice CreamPeach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!Peach Mango Low Fat Ice Cream It was one of those days where a creamy ice cream craving was developing. It began with the trappings of  a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!

Peach Mango Low Fat Ice Cream With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set  to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. Peach Mango Low Fat Ice Cream 600North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. Stone Fruit SummerI froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!Peach Mango Low Fat Ice Cream It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and  hopefully onto the blog too!

You can find a variety of  Stone Fruit Recipes on PAB.
Do you have a favourite stone fruit recipe? I’d love to know!

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Also find me on The Rabid Baker, The Times of India

Frozen Dessert | Mango Sorbet … Taste of Yellow for Barbara!

“Some painters transform the sun into a yellow spot; others transform a yellow spot into the sun.”

Pablo Picasso

Mango Sorbet It’s raining summer desserts at home.  The mango crop has been fantastic {as has been the peach harvest}.  How better to celebrate this luscious fruit than with David Lebovitz!  The man is genius, and his Mango Sorbet an absolute  winner! The Perfect Scoop is a favorite on my shelf; indispensable for ice cream lovers. Remember the Vietnamese Coffee Ice Cream? Droolicious stuff!Mango SorbetI’ve had this Mango Sorbet in my drafts for a bit. Then suddenly this week things took a turn for the worse … the power grid collapsed, not once but  twice! 12 hours without electricity, then back, then gone again for 4 hours! Just when we kind of resurrected, the second collapse came by, 14 hours this time! While newspapers and TV channels were crying themselves hoarse about the worlds biggest black out, 600 million folk without power, all I could think about was “my mango sorbet”!Mango SorbetIt was a good lesson in preparedness for the future that awaits the generations to come. As kids we’ve lived different times, a country traditionally having exposed its people to frequent power cuts, so it was no big deal as power would go off all the time. Add to it black outs during the Indo Pak war in 1971. Brown paper darkened the windows, jets flew low over the town, sirens echoed over the city, trenches were ready and waiting. No power and no back up … and it didn’t bother us!Mango SorbetCut to now! The power goes off and the inverter cuts in. Instant solution and the kids barely even notice. The grid failure was different however! They learnt a new lesson … when the national grip trips, NO ONE knows when the power will be back! And another yummy one … grid failure is time for smoothies, ice cream, loads of food cooked non stop by a mother who cannot see food wasted!Dark chocolate mousse Remember my frozen cherries I mentioned in the Fresh Cherry Quark Cheesecake Pie post? Ho hum… since they threatened not to be frozen for long, they were hurriedly cooked with balsamic vinegar and made to top a delicious dessert to fill these gorgeous Urban Dazzle glasses. Resulthappy family who didn’t complain about power cuts! Recipe to be posted next …Mango SorbetThe mango sorbet is light, refreshing, delicious and screams summer! It’s also my tribute to a beautiful lady – Barbara of Winos & Foodie who was diagnosed with cancer in 2004 and sadly lost her battle recently. I was fortunate to meet her virtually on and off over her Yellow events; she was a fighter all the way! Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister. So positive, so full of energy, great sense of humour, always ready to share her experiences, Barbara held the food blogger world in awe, her love touching a lot of us. For years she successfully ran the Taste of yellow blog event. Of late, I had met her over Thermomix recipes after I bought one. RIP sweet Barbara … you were and are an inspiration to all of us!

{I am linking a few other yellow posts I did recently to this months Monthly Mingle}

Macaron à la Peaches et Crème Rustic Peach ‘n Plum Summer Galette  Fresh Peach Brown Streusel Coffee Cake

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Also find me on The Rabid Baker, The Times of India

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