Hello everyone! Its been a while. Ive been busy with my own mexican cooking group, but still love to post other places when I got a good one and have a chance. Ive always enjoyed this group. Gelapastel (Tres Leches Cake Enclosed In Gelatin With Fruit) There are multiple parts to this recipe. Beware, its time consuming. But the results are GREAT. I will offer tips the best I can as this is the first time I have made one, but every little bit of advice helps! For this recipe, you will be making a gelatin, a homemade cake (Im sure you could buy one, but not sure how easily you could cut the cake in half so I just made mine from scratch), and homemade whipped cream. Because this is a long process, I would advise making the cake and whipped cream the day before. Keep in mind that when the cake is completed, it will need to set up in the fridge overnight as well. Whipped Cream 2 Cups Heavy Whipping Cream 6-8 Spoonfuls Of Sugar 1 tsp. Vanilla (Or flavor of your preference) Whip whipping cream on high until it forms whipped cream consistancy. Keep a close eye on it. If you let it whip too long, it will turn into butter! Add sugar little by little toward the end. You will know it is ready when it forms stiff peaks. When this occurs, turn of your blender as soon as possible. This can be stored in the fridge overnight or while you prepare the rest of your ingredients. Cake 6 Eggs 1 Egg Yolk 3/4 Cup Sugar 1/8 tsp. Cream Of Tartar 1 tsp. Vanilla 40 ml Vegetable Oil 1 Cup Flour Butter and Flour To Grease/Flour Pan Beat 6 Eggs and Yolk on high speed. Very slowly add sugar over a period of 10 minutes while continuously beating eggs. Your egg needs to be nice, fluffy, and frothy before you quit beating. It will raise quite a bit. This is essential to your cake turning out. When egg is nice and fluffy, no more using the mixer. You will fold in the remaining ingredients one by one. Incorporate well, but do not overstir or the cake will flatten. Fold in cream of tartar (you can pass through a collander to make sure there are no crumbs), add flour little by little (You can also use a collander to sift it), add oil, and lastly, add vanilla extract. Grease and flour your pan. Add cake mixture and bake for 20-30 minutes. Cake is ready when an inserted toothpick comes out clean. Let cool slightly and remove. Use a cooling rack or place on waxed paper (it will stick to a table if you put it down on a table while it is cooling). When cool, use a long piece of thread to cut the cake into a top and bottom part. This works very well, just dont be forceful. The cake is now completely prepared and you are ready to move on to the gelatin step. Milk For 3 Leches 1 Can Evaporated Milk 1/4 Cup Sweetened Condensed Milk 1-2 tsp Brandy (optional) 1/4 Cup Juice From Canned Fruit (I used the peach syrup) You can do this how you want, but the recipe called for something a bit different. Divide into two parts and reserve. Gelatin 6 Cups Water (Divide into 4 cups and 2 cups) 1.5 Cups White Sugar 4.5 Tbsp. Knox Gelatin 1 tsp. Citric Acid 1-2 tsp. Extract (Your preference, I used Orange) Fruit & Nuts For Decoration (I used canned peaches and pineapple rings, Raspberries, Blueberries, Strawberries, Almonds, & Pecans) Divide your 6 cups of water. You will be boiling 4 cups of water and disolving the Knox gelatin into 2 cups of room temperature water. While your 4 cups of water is boiling, disolve all of the Knox into the 2 cups of room temperature water. Be sure to mix well. It may set a little, no problem as long as its well incorporated. Remove from heat when reaches a boil. Add the sugar and dissolve completely. You can use a collander to ensure there are no crumbs. Add the gelatin/water mixture and combine. Add extract of your choice (I used orange). Add the citric acid - you dont technically need this, but it helps preserve the fruits. It can be found in the canning section and a popular brand is called fruit fresh - doesnt mention anything about citric acid, but it is. Be sure all ingredients are incorporated and there are NO lumps in your gelatin mixture. Lightly grease the mold or pan you will be using (I just used the walmart foil pans, the deeper size. It has pretty ridges on the outside and a little design in the bottom.) Pour a small amount of gelatin in the bottom of your greased pan. It only needs to be deep enough to create a little layer between the fruit and the mold. I dipped my finger inside and it was as deep as the length of my fingernail. I used 4-5 ladles full of liquid to obtain the right amount. Let it set in the fridge for 20-30 minutes. When SLIGHTLY set, take it out. It doesnt need to be completely set, but you can add a ladle of more liquid (so the fruit has something to root itself to). Arrange fruit of your choice along with nuts or raisins how you wish. I did a couple different designs. This is the fun part, feel free to experiment. And PLEASE, if you make these, let me see yours! Put the gelatin back in the fridge to let it set more now that the fruit is in place. Be careful that your fruit doesnt move around in the pan. When set, remove from fridge. Very carefully add additional liquid to cover fruits. If your fruit is not secure, only use a little bit and let it set in the fridge again. When you take it out, the fruit should stay in place better. Add remaining amount of liquid to the pan. Place the top half of your cake CAREFULLY in the pan. It should be as centered as possible when going in so the jello and fruit dont slide around. Very carefully, poke holes in your cake and add half of your milk mixture. Be very very carful not to put milk in your jello. It wont ruin it, but your jello will look milky in parts if there are spills. Not the end of the world, I have some in mine. It is slightly difficult. I recommend using a spoon and doing the outside perimeter slowly and carefully first. Add the whipped cream on top of the top layer and cover with fruit or nuts of your choice. I used peaches and pecans. In one of mine, I used pineapple, peaches, and pecans. Add bottom layer with the BOTTOM facing up. Poke holes in the bottom of the cake and add the remaining half of the milk mixture. With the weight of the cake, the gelatin should be creeping up the sides of the cake. It probably isnt going to cover both parts of the cake, but as long as it covers the middle it will be okay. Cover with the lid and put in fridge over night. The following day, trace around the outside edge with a small sharp knife. A paring knife works well. Flip the cake on your serving dish/tray/pan. I used a foiled pan because of the tres leches cake - I didnt want milk melting all over the place. Any questions, please ask. This is a complicated recipe with many parts. I am no expert as these are my first ones, but I will do my best to help. This is very time-consuming, but honestly one of the funnest desserts I have ever made! I hope you guys enjoy! Tips: Do NOT overbeat whipped cream, it will turn into butter! Keep eggs nice and fluffy and dont open the oven much. You do not want the center of your cake to fall. For the same reason, allow to cool slightly before removing it from the pan. Do not let gelatin set completely. It should be firming up, but have a slight liquid consistancy. (Video will show proper consistancy) Be sure to flour and grease cake pans, and grease pan for jello. The throw-away foil pans sold at walmart work great for these. They have a pretty design and you can toss them when you are done. You can make the cake and whipped cream the day before. Also remember that if you do that, then you will need to let the cake set up in the fridge overnight after you make it. You could buy whipped cream, but not sure how much a cake mix would hold up if you were to try and cut it in half. I have never tried to cut a box mis cake in half and flip it. My cakes were a little more firm than the box type seemed which made it easy to cut and flip into my gelatin mold. Here is the video link where I learned this recipe. It is in spanish, but a great opportunity to see a visual example of what to do! https://youtube/watch…
Posted on: Wed, 03 Dec 2014 23:35:03 +0000
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