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Volume III
October 26, 2012

Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Tres Leches Cake (Three Milk Cake)

By Sydney Hill

This cake is moist as can be. It is a Mexican dessert you can find at restaurants, or in your case, just below this paragraph. Lucky Duck. Sweet and topped with homemade whipping cream and fruit, can it get any better?

Tres Leches Cake

6 eggs, separated
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
1 teaspoon almond extract (or coconut)

1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1/2 cup light corn syrup
7 tablespoons evaporated milk
2 teaspoons vanilla extract

1/2 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract

In a large mixing bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda, and salt; add to egg mixture alternately with water. Stir in extract. Pour into a greased 9 X 13 pan. Bake at 350 degrees for 35 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack (without removing from pan). Poke holes in cake with a fork. Chill overnight.

In a 3 quart saucepan, combine condensed milk, cream, corn syrup and and evaporated milk,. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from heat; stir in vanilla. Slowly pour over cold cake, letting milk absorb into cake. Cover and refrigerate.

In a mixing bowl, beat cream until soft peaks form, Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a bowl, combine the sour cream, confectioners; sugar, and extract. Fold in whipped cream. Spread over topping. Refrigerate until serving.

Top with fruit.

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