PASTEL TRES LECHES BY CHEF HENY SISON

Ingredients:

1-1/2	cups	MAGNOLIA GOLD BUTTER UNSALTED, softened
2	cups	sugar
9	large	eggs, separated
1/2	tsp	cream of tartar
3-1/4	cups	PRINCESS CAKE FLOUR, sifted
1/2	tsp	salt
3-1/4	cups	BAKER'S BEST BAKING POWDER
1/3	cup	MAGNOLIA PURE FRESH NATURAL COW'S MILK
1	tsp	vanilla extract

cups

non-dairy pastry topping

fresh fruits

Procedure:

Preheat oven to 350ºF.
Grease the bottom of a 10 “ x 3” inch round baking pan with shortening. Line with parchment paper. Set aside. Sift cake flour, baking powder and salt 3 times. Set aside.
In the bowl of a mixer, cream butter and 1 cup sugar until pale yellow in color and fluffy for about 10 minutes.Add egg yolks one at a time beating well after each addition.
At low speed , add dry ingredients alternating with milk.
Add vanilla. Mix until smooth. Set aside.
In a separate bowl, beat egg whites,cream of tartar and the remaining 1 cup sugar. Beat until stiff but not dry.
Fold into the egg yolk mixture.
Pour onto the prepared pan. Bake for 45 minutes or until done.
Cool on wire rack.
Transfer on a cake plate.
Using a cake tester, poke holes all over the top of the cake.
Mix the soaking liquid. Set aside.
Whip cream in a chilled bowl until double in volume
Cover the sides of the cake with the whipped cream, creating a small lip on top to catch the soaking liquid. Pour the soaking liquid evenly on top of the cake.
Finish with whipped cream icing on top. Garnish with fresh fruits

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