This is more like a cake type sweet bread. It is one iconic type of bread you can find in any bakery in the capital or surrounding areas. It is made with an infused vanilla pudding in the middle which makes it more like a cake consistency.
It is topped with powdered sugar, and then red granulated sugar. It is very pretty, and certainly a sweet delight.
Simple ingredients
Milk
Cinnamon stick
Vanilla
Cornstarch
Cake flour
Baking powder
Sugar
Butter
Eggs
Red sugar for decoration
How to make Tres Leches (step by step)
For poleada (vanilla pudding):
- Start by adding 2 cups of milk in a pan, add cinnamon stick and bring it to simmering at medium heat. In a container, add the remaining half of milk and add the cornstarch, little by little and mixing it in between so that the cornstarch is well dissolved.
- Once the milk is simmering, add the cornstarch mixture slowly and mixing the milk at the same time. See video for reference.
- Mix in vanilla, then add sugar and keep mixing. At this point the milk will quickly start becoming think. Take it out of the heat. It has to be still a little liquid because as it cools down it continue to thicken. Cool completely before using it for the Maria Luisa cake.
For the cake:
- Using an electric mixer, cream butter and sugar. Add eggs, and continue to mix until all in well combined.
- Mix in flour, baking powder and milk. Continue to mix until all is combined. It is a slightly runny batter. See video for reference.
- Add half of the batter in a prepared pan –I am using a 8 inch round pan, but you can use square one of similar size.
- Add the poleada (pudding) on top of the first batter. Spread carefully without pressing too much to make sure the poleada doesn’t sink in the process.
- Top the cake with the remaining batter.
- Bake for 45 mins at 350 F
- Cool completely before decoration.
- Once is cooled, add powdered sugar in a bowl and mix in with the water. Make sure you do not add too much water because then the sugar becomes unmanageable.
- Add red sugar for dusting, and enjoy!
How to serve
Serve as dessert with a hot drink. It can also be an afternoon snack with a cup of tea.
How to store
Store at room temperature for a day. After that use the refrigerator just because it has poleada. Eat within a week for freshness.
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Simple Maria Luisa Cake (Salvadoran Maria Luisa)
Ingredients
For poleada (vanilla pudding)
For cake
Instructions
- Start by adding 2 cups of milk in a pan, add cinnamon stick and bring it to simmering at medium heat. In a container, add the remaining half of milk and add the cornstarch, little by little and mixing it in between so that the cornstarch is well dissolved.
- Once the milk is simmering, add the cornstarch mixture slowly and mixing the milk at the same time. See video for reference.
- Mix in vanilla, then add sugar and keep mixing. At this point the milk will quickly start becoming think. Take it out of the heat. It has to be still a little liquid because as it cools down it continue to thicken. Cool completely before using it for the Maria Luisa cake.
- Using an electric mixer, cream butter and sugar. Add eggs, and continue to mix until all in well combined.
- Mix in flour, baking powder and milk. Continue to mix until all is combined. It is a slightly runny batter. See video for reference.
- Add half of the batter in a prepared pan –I am using a 8 inch round pan, but you can use square one of similar size.
- Add the poleada (pudding) on top of the first batter. Spread carefully without pressing too much to make sure the poleada doesn’t sink in the process.
- Top the cake with the remaining batter.
- Bake for 45 mins at 350 F
- Cool completely before decoration.
- Once is cooled, add powdered sugar in a bowl and mix in with the water. Make sure you do not add too much water because then the sugar becomes unmanageable.
- Add red sugar for dusting, and enjoy!
Poleada (Pudding filling)
Maria Luisa Cake
Video
Simple Salvadoran cake, maria luisa cake