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Full Online Book HomeLearning KitchenMexican And Hispanic - Dessert - Pasteles Tres Leches Cake
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Mexican And Hispanic - Dessert -  Pasteles Tres Leches Cake Post by :nennito Category :Learning Kitchen Author :Unknown Date :March 2012 Read :568

Click below to download : Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake (Format : PDF)

Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake

2 or 3 pound cakes, sliced
1 can (14 ounces) of Eagle brand sweetened condensed milk
1 can (12 ounces) of evaporated milk
1 pint of heavy cream
1 teaspoon Vanilla
1 tub (8 ounces) of Cool Whip
Pecans, optional
Fruit (oranges slices, grapes, pineapple, cherries, and etc.) optional
Chocolate syrup or Chocolate frosting, optional


Slice the pound cakes and place in the bottom of a 9" X 13" inch cake pan. Poke holes in the pound cake. Mix sweetened condensed milk, evaporated milk, heavy cream and vanilla together and pour the entire milk syrup mixture over the pound cake and let soak into the cake. Top with Cool Whip. Put in the refrigerator and chill for two hours and serve.

Optional: Top with pecans or desired fruit. You can also streak chocolate syrup or chocolate frosting in zig-zag lines beneath the fruit.

Note: This dessert in well-known in Spanish-speaking countries like Mexico, Puerto Rico, Dominican Republic, Nicaragua, South America and other Spanish-speaking countries. It is also found in Cuban restaurants in Miami, Florida and in Mexican restaurants in Houston, Texas. This cake is extremely moist and very rich!
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