Se Puede Congelar Un Pastel De 3 Leches?

Español By anamado Updated 16 Feb 2010 , 6:10pm by JGMB

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anamado Posted 15 Feb 2010 , 10:35pm
post #1 of 6

Ayer hice la fiesta de cumpleanos de mi hija. Hice por primera vez una tarta de 3 leches. Pero habia tanta comida que olvide la tarta en la nevera (aun sin el topping). Se puede congelar o mejor sera consumirla ahora?


5 replies
misabel99 Cake Central Cake Decorator Profile
misabel99 Posted 16 Feb 2010 , 8:52am
post #2 of 6

Yo nunca lo he congelado por que pienso que le cambia el sabor

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JGMB Posted 16 Feb 2010 , 12:06pm
post #3 of 6

Mi espanol no es bueno icon_redface.gif , pues yo espero que puedas comprenderme.

La receta que yo uso se congela muy bien y tambien con el topping. Yo puedo darte la receta, pero es en ingles.

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sisita Posted 16 Feb 2010 , 12:15pm
post #4 of 6

Si se puede congelar, solo que envuelvelo bien en plastico...

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misabel99 Posted 16 Feb 2010 , 4:55pm
post #5 of 6

JGMB can you please share the recipe thanks.

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JGMB Posted 16 Feb 2010 , 6:10pm
post #6 of 6

Here it is! It's so delicious and pretty and freezes very well.

Tres Leches Cake

2 ½ cups flour
1 Tbsp. baking powder
7 eggs, separated
1 cup sugar
¾ cup whole milk
1 Tbsp. vanilla
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 container (1/2 pint) whipping cream
¼ cup brandy (optional, but it adds great flavor when used)


6 egg whites
¼ tsp. cream of tartar
1/8 tsp. salt
1 ½ cups sugar
¾ cup water
Zest of 1 lemon

1. Heat oven to 375 degrees. Combine the flour and baking powder in a medium bowl; set aside.

2. Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in 1/3 of the flour mixture and 1/3 of the whole milk; repeat twice, beating until smooth. Add vanilla.

3. Pour the mixture into a buttered and floured 10 round cake pan. Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cake into 3 horizontal layers; place on wire racks set into shallow baking pans.

4. Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Ladle 1/3 of the milk mixture over each cake layer; set aside. (It will seem like a lot of liquid, but it really does sink in if you ladle it on slowly, kind of pressing down as you go.)

5. For the meringue, beat the 6 egg whites, cream of tartar and salt with an electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside. Combine the sugar, water and lemon zest in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft ball stage. Remove from heat. Carefully add the syrup in a thin stream to the egg whites, beating on medium speed. Beat until firm, 5-6 minutes. Restack the cake layers; cover the sides and top of the cake with meringue. Refrigerate until serving time.

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