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Three Milks Cake |
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Serves: 12 Print this Recipe(Pastel de Tres Leches) Category: Cakes Makes 1 (9- × 13-inch) cake Everyone who tries this cake nearly swoons in ecstasy! This recipe comes from Martha Lopez, from Guadalajara, the mother of my friend Fernando Elizalde, of Café Terra Cotta in Tucson, Arizona. Mexican women often serve this cake with coffee when they invite friends for marienda (refreshment break) in the afternoon. The cake is a classic, and is made in many regions. Señora Lopez tops her cake with meringue frosting, but I serve the cake with sweetened whipped cream and seasonal fresh berries, mango, or peaches. Mexican cooks often add a bit of rum, sherry, or cognac to the cake, if they happen to have it. 2 cups all-purpose flour 3 teaspoons baking powder 6 large eggs, separated, at room temperature 1 1/2 cups sugar 2 teaspoons pure vanilla extract 1/2 cup whole milk, at room temperature THREE MILKS SAUCE 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1/2 cup half-and-half 2 tablespoons rum, sherry or cognac (optional) 1 cup Sweetened Whipped Cream (optional) Ground cinnamon (optional) 1. Preheat oven to 325°. Grease a 9- × 13-inch glass baking dish. In a medium bowl, mix the flour and baking powder. In a large bowl, with an electric beater or mixer, beat the egg whites until stiff. Continue beating and gradually add the sugar until the sugar dissolves and the whites are thick and shiny. 2. Gradually beat in the yolks and vanilla. Beat on low speed 3 minutes. Beat in the flour mixture alternately with the milk until the batter is smooth. 3. Turn the batter into the prepared pan. Bake in preheated oven 40 to 45 minutes, or until a tester inserted in the center of the cake comes out clean. 4. Remove the cake from the oven and cool in the pan on a rack to lukewarm, about 20 minutes. Meanwhile, make the sauce. In a deep bowl, thoroughly whisk all of the ingredients together. 5. When the cake is cooled a bit, prick the top of the cake all over with a skewer and gradually spoon the sauce over the cake and leave it to soak 30 to 40 minutes. Refrigerate at least 2 hours and up to overnight. Just before serving prepare whipped cream, if using. Cut the cake in squares and serve cold, topped with sweetened whipped cream, if using. Dust lightly with cinnamon, if desired. The cake keeps refrigerated for up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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