Comments on: Pastel de Tres Leches

By: Taissia B

Taissia B — Sat, 13 Feb 2010 06:32:05 +0000

Made it and tasted it. The process was much easier than expected even if it required a one night in the refrigerator break. The cake is delicious and I am sharing it with my friends soon, knowing they will like it too. What a great recipe Marc! Thank you.

By: Diana Car

Diana Car — Sat, 16 Jan 2010 18:59:33 +0000

Hi I’m Mexican and my husband loves loves this cake I’ll make it for him tomorrow for his Birthday, Thank you so much!

By: Gluten-Free Tres Leches Cake « Tasty Eats At Home

Gluten-Free Tres Leches Cake « Tasty Eats At Home — Tue, 03 Nov 2009 15:02:45 +0000

[...] Leches Cake, adapted from Baking for John, No Recipes, and Masa [...]

By: Tolvy

Tolvy — Mon, 12 Oct 2009 18:57:19 +0000

Bon Apettit! tolvy@freemail.hu
Have a good cook!!!
Csaba – a restaurant manager from Hungary

By: Tolvy

Tolvy — Mon, 12 Oct 2009 18:56:02 +0000

Hungarian Goulash Soup

2 tablespoons vegetable oil or bacon fat, 1 1/2 pounds beef boneless chuck, tip, or round, cut into 3/4-inch cubes,
2 cups water, 1 (8 ounce) can tomatoes (with liquid), 3 medium onions, chopped, 1 clove garlic, chopped
2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon instant beef bouillon, 1/2 teaspoon caraway seed
1/4 teaspoon pepper, 2 medium potatoes, cut into1 1/2-inch pieces,
2 medium green bell peppers, cut into 1-inch pieces, Fresh bread or rolls
Preparation:
Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.

By: Tolvy

Tolvy — Mon, 12 Oct 2009 18:54:19 +0000

Hungarian Plum Pastry
Ingredients for 6 servings:
For the Pastry: 100g (1/2 cup) sugar, 200g (3/4 cup) butter, 300g (2 ½ cups) flour, 1 egg yolk, 10g (2tsp) vanilla sugar
Grated lemon peel, 10g (2tsp) baking powder
For the filling: 80g (1cup) ground walnuts, 1kg (6cups) pitted plums, 120g (1cup) blanched slivered almonds,
Cinnamon powder, 80g (6 ½ tsp) sugar
Preparation: Make a dough from the listed ingredients using 2 tsp of water. Roll out to about 4 mm (1/4 in) thickness and place it in a baking pan. Bake until the top starts to get brown and puffy.
Sprinkle the ground walnuts over the partially baked dough. Place the plum halves, cut side up, over the walnuts.
Spread the blanched almonds solvers over the plums. Sprinkle the suggar and cinnamon over the almonds and bake in a 140°C (275°F) oven /if you have a top flame in the oven, use that/, for about 20 minutes.
This pastry is very good served warm or cold, too. You can serv with vanilla sauce or sour cream with cinnamon.
Secret: you can marinate the plums in brandy, hungarian pálinka, port wine etc…

By: Pandan Bavarian « Bon Vivant

Pandan Bavarian « Bon Vivant — Sat, 26 Sep 2009 01:49:36 +0000

[...] this instance, I adapted Tartine’s recipe for pastel de tres leches (three milks cake) to create a pandan variant layered with coconut syrup, bavarois cream and topped [...]

By: Peter

Peter — Thu, 02 Jul 2009 12:14:00 +0000

Congrats Marc, you’re making more ripples is the foodie pool! This dessert looks dreamy.

By: We’re on The Dairy Show | Note

We’re on The Dairy Show | Note — Wed, 01 Jul 2009 19:18:46 +0000

[...] on over to The Dairy Show and check us out as we work our way through my Pastel de Tres Leches [...]

By: No Recipes vol. 14 | No Recipes

No Recipes vol. 14 | No Recipes — Wed, 03 Jun 2009 05:01:02 +0000

[...] shoot complete with tripods and lights in my tiny kitchen where we documented the making of my Pastel de Tres Leches recipe. It was a lot of fun, and I’m already thinking about other milk-centric dishes I can [...]

By: Mary Orum Jewett

Mary Orum Jewett — Tue, 05 May 2009 00:59:25 +0000

What adjustments, if any, should be made for high altitude of 5000+ feet?

Mary

By: Sophie

Sophie — Mon, 13 Apr 2009 15:59:52 +0000

Marc, this is a really excellent lactose full cake!
I can’t digest sweetened condensed milk!
Looks delicious!

By: Cathy

Cathy — Mon, 13 Apr 2009 15:35:51 +0000

Now that is brilliant! I’d love to see you if you can make a cake with rice flour next!

By: Colloquial Cook

Colloquial Cook — Mon, 13 Apr 2009 14:49:49 +0000

Quite a show stopper here, Marc! Three milks indeed, but no cheese – all is well
(Your kiwis are really small – at least, *they* behave)

By: Thoughts of name » Blog Archive » Quick scan of the net - chemical mixer

Sun, 12 Apr 2009 16:41:07 +0000

[...] http://www.norecipes.com/2009/04/10/pastel-de-tres-leches/I’m not a huge fan of chemical leavening like baking soda and baking powder in cakes because they impart a distinctly bitter minerally flavour that I don’t much care for. I also didn’t want to add more fat than necessary since I’d be adding … The génoise may sound a bit involved, but this is really quite a simple cake to make, especially if you have a stand mixer with a metal bowl. The only thing you really need to pay attention to is the amount of time you beat the egg … [...]