Delightful Dessert

Standard

Bev’s Pastel De Tres Leches

  • 1 (18.25 oz) white cake mix
  • 2 cups heavy cream, divided
  • 3/4 cup half-and-half
  • 3/4 cup evaporated milk
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 cup chopped pineapple (1/2 inch pieces – I use canned pineapple tidbits)
  • 1 cup chopped strawberries (1/2 inch pieces)
  • 1 cup halved, seedless red grapes
  • 3 kiwi, peeled and chopped (1/2 inch pieces)

 

Preparation:

Prepare cake mix according to directions for sheet cake. Cool completely.

 

In a bowl, combine 3/4 cup heavy cream, all of the half-and-half, and all of the evaporated milk.  Transfer to a spouted measuring cup or other cup with a pouring lip. 

 

With a knife, lightly scrape the surface of the cake.  (Loosening the crust allows the milk mixture to penetrate better.  Do no remove the scraped crust). 

 

Gradually pour the 3-milk mixture over the cake, using a pastry brush to distribute it evenly, and letting it soak into the cake before adding more.  Set aside.

 

With an electric mixer, whip the remaining 1 1/4 cup of heavy cream, sugar, and vanilla.  Spread over cake.  Arrange the fruit on top of the whipped cream.  Chill for at least 1 hour before serving.

 

Tip:
Bev drizzles Hershey dark chocolate syrup on each piece when serving.

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