-FOR THE CAKE-
1 c Sugar
5 Eggs; separated
1/3 c Milk
1/2 ts Vanilla extract
1 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Cream of tartar
Butter for greasing baking
-dish
-FOR THE MILK SYRUP-
1 cn (12-oz) evaporated milk
1 c Sweetened condensed milk
1 c Heavy cream
1 ts Vanilla
1 tb Rum
FOR THE MERINGUE
1 c Sugar
1/2 ts Cream of tartar
3 Egg whites
From: Christi Wilson christi@meaddata.com
Date: 20 Feb 1994 13:18:08 -0500
TRES LECHES (Three Milk Cake) (10 servings), The Washington Post, February
6, 1991
Tres leches is the most famous Nicaraguan dessert. Three different kinds of
milk are used in its preparation, hence the name. Universally appealing,
this Nicaraguan dessert has been adopted by many Cuban and other Hispanic
restaurants in Miami. The recipe comes from Los Ranchos.
Prepare the cake. Beat 3/4 cup sugar and the egg yolks until light and
fluffy. Stir in the milk, vanilla extract, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after 20
seconds. Gradually add the remaining 1/4 cup sugar and continue beating
until the whites are glossy and firm. Gently fold the whites into the yolk
mixture. Spoon this batter into a 9-by-13-inch greased baking dish.
Bake the cake for 40 to 50 minutes at 350 degrees or until it feels firm
and an inserted toothpick comes out clean. Let the cake cool completely and
unmold onto a large, deep platter. Let cool for 2 hours. Pierce the cake
all over with a fork.
Prepare the milk syrup. Combine the evaporated milk, sweetened condensed
milk, cream and flavorings and whisk until mixed. Pour the syrup over the
cake, spooning the overflow back on top until all is absorbed.
Prepare the meringue. Place all but 2 tablespoons sugar in a heavy saucepan
with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook over high heat,
covered, for 2 minutes. Uncover the pan and cook the sugar to the soft ball
stage, 239 degrees on a candy thermometer.
Meanwhile, beat the egg whites to soft peaks with the remaining 1/4
teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and
continue beating to stiff peaks. Pour the boiling sugar syrup in a thin
stream into the whites and continue beating until the mixture is cool.
Thickly spread the top and sides of the cake with meringue, using a wet
spatula. Refrigerate the cake for at least 2 hours before serving.
Per serving: 482 calories, 12 gm protein, 71 gm carbohydrates, 18 gm fat,
10 gm saturated fat, 194 mg cholesterol, 199 mg sodium.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings