MEXICAN PUMPKIN CAKE WITH TRES LECHES

Autumn finally arrived, and is finally here, pumpkins season! This recipe for Mexican pumpkin cake with tres leches is delicious! The cake is soft and very moist in the mixture of tres leches and pumpkin pure! This pumpkin pie recipe is ideal to prepare a dessert for Thanksgiving, Halloween, or any fall party, the best excuse cut a pumpkin! I teach you step by step how to prepare a delicious pumpkin cake bathed in tres leches with a pumpkin frost made of coconut and peans.

Mexican pumkin cake tres leches

Pastel de Calabaza Tres Leches. Wow! Tres Leches Pumpkin Cake. Wow! The name says it all: we have managed to combine a cake that is a favorite of many, Tres Leches, with the flavor of Pumpkin, abundant in the fall, in the same healthy recipe, and perfect for the Season of Halloween and Day of the Dead.

INGREDIENTS TO PREPARE TRES LECHES PUMPKIN CAKE

  • 3 cups pumpkin
  • 1 1/5 cups egg whites
  • 1 pinch salt
  • 1 tbsp vanilla extract
  • 1 bottle yellow artificial food coloring
  • 1 bottle of red artificial food coloring
  • 1 1/2 cup raw or brown sugar
  • 1 small piece of ginger
  • 1 cinnamon stick
  • 1 pc anise flower
  • 3 cloves
  • 1/4 cup flour
  • 2 cups almond or coconut milk * if you want the traditional recipe, use cow’s milk, condensed and evaporated milk in equal parts
  • 1/2 cup grated coconut
  • 1/2 cup walnut or pecans
pastel de calabaza

How to make Mexican pumpkin Cake step by step

  • Place in some water cook 2 cups of pumpkin without seeds and without skin. Let it cook.
  • Beat 1 1/2 cups of egg whites until stiff peaks form adding little by little the egg whites, a pinch of salt, vanilla extract and 3 drops of yellow or orange vegetable color and 1 cup of sugar, remember that this is going to add little by little to the clear.
  • Once the pumpkin is cooked, liquify it and add 1/4 tsp of grated ginger or 1 tbsp powdered ginger and 1/2 cup of brown sugar.
  • Add flour to white eggs with enveloping movement and then add 1 cup of the liquified pumpkin
pastel de calabaza
  • In a cake mold empty the mixture and distribute evenly, making sure that there are no air pockets (pass a knife through the mixture)
  • Bake at 180 degrees Celsius (or 350 degrees F) – 40 to 45 minutes. Check that it is cooked by putting a toothpick in and make sure it comes out clean. Take it out of the oven and let it cool for an hour.
  • To decorate: cook a cup of pumpkin (peeled and seeded) with a pinch of salt, a cinnamon stick, anise flower and 3 cloves. Once cooked, remove the spices and grind it. Add 2 cups of almond or coconut milk, and to thepumpkin puree. Add sugar to taste.Bring it back to a boil again over low heat for 5 minutes. Let cool.
  • Disassemble the cake and place on a wide plate. Make dimples with the fork so that it absorbs the milk. The milk is used to bathe the cake every hour … the longer and more baths, the more moist and richer the cake is. Decorate at the end with coconut and walnuts.

If you are looking for more recipes for the season of December and Thanksgiving dates, I invite you to see this delicious recipe for three milk eggnog cakes!

Pumpkin cake 3 leches

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Ingredients

  • 3 cups of pumpkin
  • 1.5 cups of egg white
  • 1 pinch of salt
  • 1 tbsp of vanilla extract
  • yellow food coloring
  • red food coloring
  • 1.5 cups of brown sugar
  • 1 piece of ginger
  • 1 cinnamon stick
  • 1 anice flower
  • 1/4 cup wheat flour
  • 1/2 cup grated coconut
  • Walnuts

Instructions

  • Cook the pumpkin in water (without seeds and without skin).
  • Put in water to cook 2 cups of pumpkin without seeds and without skin.
  • Beat 1 1/2 cups of egg whites to the point of nougat adding little by little the egg whites, a pinch of salt, vanilla extract and 3 drops of yellow or orange vegetable color and 1 cup of sugar, remember that this is going to add little by little to the clear.
  • Once the pumpkin is cooked, grind it and add 1/4 tsp of grated ginger or 1 tbsp powdered ginger and 1/2 cup of brown sugar.
  • Add flour to the well sifted flour where the nougat smoothie with the pumpkin, mix with enveloping movement
  • In a cake mold empty the mixture and distribute evenly, making sure that there are no air pockets (pass a knife through the mixture)
  • Bake at 180 degrees Celsius (or 350 degrees F) – 40 to 45 minutes. Check that it is cooked by putting a toothpick and that it comes out clean. Take it out of the oven and let it cool for an hour.
  • To decorate: cook a cup of pumpkin (peeled and seeded) with a pinch of salt, a cinnamon stick, anise flower and 3 cloves. Once cooked, remove the spices and grind it. Add 2 cups of almond or coconut milk, and the pumpkin puree. Add sugar to taste. It is brought to a boil again over low heat. Let cool.
  • Disassemble the cake and place on a wide plate. Make dimples with the fork so that it absorbs the milk. The milk is used to bathe the cake every hour … the longer and more baths, the more moist and richer the cake is. Decorate at the end with coconut and walnuts.

 

PARA MÁS RECETAS COMO ÉSTA VISITA: Recetas de Pasteles

Me encanta leer tus comentarios! Escribeme aqui abajo y ayudame compartiendo esta receta con tus amigos. ❤Laura

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