Pastel tres leches

Cake GLORIOUS cake

Yesterday, my friend Thomas and I had to make a cake for the annual choir party. We decided that this could not just be any cake for such an occasion and that this cake must be a ‘winner’. Thankfully, I found this gorgeous recipe on the nook eatery blog (check it out!).

Turns out that sometimes you should read recipes before trying to complete them under any sort of time pressure (or while having some sneaky Kir Royales). Hence,  we did not have enough time to really soak the cake and refrigerate it. However, there was time to ‘sample’ the soaking syrup, try and hold yourself back, it’s impossible!! There was also panicking when there was much to much syrup to fit into the cake… it got in there in the end. This did not hold the cake back from being delicious and much talked about- proud faces!!

The cake itself was light and spongy, with the centre being incredibly moist and creamy, without being to heavy. The icing was fun to play with and made me feel like I was in a fancy cake shop while spreading it on the cake creating whirls and swirls. It tastes like fairy food, so light and fluffy and sweet without being cloying and overpowering. Funtimes were had by all.

Next time I will add a little elderflower cordial to the soaking syrup because it’s my favourite thing and would go very nicely with all that sweetness.


One thought on “Pastel tres leches

  1. Elle. says:

    Claire Bear is is Elle, hello hello, I have a wee secret to getting all the liquid in the cake. Having made this cake many times, it’s best if you cut the cake in half while hot(slightly dangerous but not disastrous) add the half of syrup evenly to both halves, refrigerate for an hour then add rest of syrup!!!
    Either way looks delicious and is my favourite cake at the moment.

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