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Pastel De Tres Leches (three Milk Cake)

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

    -----FOR THE BATTER-----
3/4  cup  Butter plus
1/2  teaspoon  Baking powder
2  tablespoons  Butter
2  teaspoons  Salt
1 3/4  cups  Sugar
1  teaspoon  Vanilla extract
8    Egg yolks
1  cup  Milk
2 1/2  cups  Flour -- sifted
6    Egg whites
    -----FOR THE MILKS-----
2  cups  Evaporated milk
2  cups  Heavy cream (or whipping)
1 1/2  cups  Sweetened condensed milk
6    Egg yolks
    -----FOR THE MERINGUE-----
6    Egg whites
4  cups  Light corn syrup
2  cups  Sugar
2    Limes -- juice only
    -----FOR THE GARNISH-----
10    Strawberries, halved, OR
10    Mint leaves

- raspberries This unusual cake is served for special occasions in Mexico, particularly in Sinaloa, where it originated. Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the milks: Blend evaporated and condensed milks and evaporated cream cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat, and stir in remaining mixture. Pour over cake. Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice, and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake, and decorate with strawberries. Serve at room temperature. Recipe By: The Taste of Mexico by Patricia Quintana Garry Howard

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