Pastel De Tres Leches (3 Milk Cake)

When I announced that I was thinking the Easter dinner should have a Russian Paskha as dessert an immediate alternative was suggested. A Three Milk Cake is another dessert we had not yet made but have had several times and enjoyed very much. It was pointed out that if I planned to venture into new territory with dessert, Mexico was closer than Russia and the cake was outstanding when we had it at a dinner several months ago.

I was a bit conflicted and thought about making both for a while but we finally decided on the Three Milk Cake. It was great and is a cake that can be used on many special occasions. This cake disappeared so fast that there is no doubt that we will be making it again. Here is the recipe for the Pastel De Tres Leches (Three Milk Cake) which I know you will enjoy.

Three Milk Cake

Ingredients:

1 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon sea salt
6 eggs
1 cup sugar
¼ cup water
3 teaspoons vanilla extract
1 14 ounce can sweetened condensed milk
1 13 ounce can evaporated milk
3 cups heavy cream
Fresh fruit sliced(your choice –strawberries or mangos etc)

Preparation:

1. Spray cooking oil on the sides and bottom of a 9”x3” springform pan
2. Preheat oven to 350’
3. Sift flour, baking powder and salt & set aside
4. Beat eggs and water in bowl on high speed till doubled in volume
5. Reduce to low speed and add water and 1 tsp vanilla
6. By hand with a spatula fold in dry ingredients(gently)
7. Pour batter into the pan and bake for 35 till 40 minutes until cake is firm and has pulled away from the sides of the pan.
8. Cool for 10 to 15 minutes and place a cake plate over the cake and turn it right side up
9. Set aside and continue cooling
10. Whisk together the condensed milk, the evaporated milk, 1 cup heavy cream and remaining vanilla
11.Skim off the top of the cake with a serrated knife and discard.
12. Prick the cake with a long tooth pick. then pour milk mixture over the cake in several batches allowing it to soak in as much as possible each time.

Serve: Beat heavy cream in a chilled bowl until stiff peaks form. Spread over top and sides of cake and garnish with the fresh fruit slices. This will serve 8-10

Lamb at Easter

Lamb at Easter

Lamb is traditionally served at our Easter Dinner. There is something about lamb that is married to Spring and it works well with the joy of Easter. Easter dinner should be bright and warm after the solemn Good Friday that precedes Easter. The traditional Easter Egg hunt with the grandkids is first on our afternoon schedule. After the fun and awarding of small prizes for the number of eggs found, our schedule calls for the gathering at Easter dinner. The Lamb fills the bill perfectly on Easter Sunday and is the dish which our whole family enjoys.

Roast Lamb at Easter

Ingredients:

1 tablespoon each of:
Fresh chopped rosemary, marjoram, thyme and (savory*)
3 or 4 crushed garlic cloves
Salt and pepper
1 cup extra virgin olive oil
4 lb. boned leg of lamb
½ cup red wine
2 tablespoons unsalted butter-cut into 6 pieces

Preparation:

Pound then grind herbs and garlic in a mortar to form a paste
Gradually work in the olive oil and season with salt and pepper
Rub mixture over lamb
Tie lamb into a neat shape and place in a roasting pan
Leave at room temperature for 2 hours
Roast in preheated 425’ oven for 15 minutes
Reduce heat to 350’ and roast for 1 hour 30 minutes for pink meat
Baste with wine while cooking
Remove Lamb to a warm patter and cover with foil
Pour off most of the fat from roasting pan and then heat remaining drippings
Add wine, stirring and scraping over high heat
Reduce heat and simmer for 5 minutes while stirring
Add the butter a piece at a time while stirring

Serving: Slice ½ of the roast generously and pour a little sauce over the slices
Garnish the plate around the roast with roughly chopped parsley for color

Notes: *Savory is a hot peppery herb that is not always easily found in the U.S.
If you can’t find it don’t worry the other herbs will carry the day
I think that the roast ½ sliced with the slices and remaining roast on the serving platter makes an attractive presentation;
Use a thermometer to check the meat for appropriate “doneness” before removing from the oven. I cut into the roast to check in addition to the thermometer reading
Make sure you cover the roast and set aside while making the gravy. The meat will “finish” while you are preparing the gravy.

Afterthoughts: The accompaniments to the lamb should be bright and traditional Easter items if you have the time and inclination. Thinking about lamb and Easter often makes me review my recipe for Paskha a traditional Russian Easter dessert similar to cheesecake.
I have never made the dish but may give it a try this year. It involves a clean clay flowerpot. This has intrigued me for years but I never had a pot that I felt comfortable cooking anything in after taking out the geraniums. If I do it this year I’ll buy a new flowerpot.
If any readers have Paskha advice or recipes send them along. I’ll appreciate it