Tres Leches Cakes

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MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Tres Leches Categories: Cakes, Desserts Yield: 8 Servings MMMMM----------------------------CAKE--------------------------------- 1 cup Sugar 5 large Eggs, separated 1/3 cup Milk 1/2 tsp Vanilla 1 cup Flour

1 1/2 tsp Baking powder 1/2 tsp Cream of tartar

MMMMM-------------------------MILK SYRUP------------------------------ 12 oz Evaporated milk 1 cup Sweetened condensed milk 1 cup Heavy cream 1 tsp Vanilla 1 Tbsp Light rum

MMMMM--------------------------MERINGUE------------------------------- 1 cup Sugar 1/2 tsp Cream of tartar 3 Egg whites Preheat oven to 350F. Generously butter a 13 x 9 baking dish. Prepare cake: Beat 3/4 cup of sugar and egg yolks until light and fluffy, about

5 minutes. Fold in the milk, vanilla, 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 of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold the cake onto a large, deep platter and pierce the cake all over with a fork. Prepare the milk syrup: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed, Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.

Prepare the Meringue: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for

2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F. on a candy thermometer, 6 to 8 minutes. Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of 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 to the touch. The hot syrup cooks the whites. Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

Here is one from the Grande Guru of Cuban Cooking, Steven Raichlen, Miami Spice Author.

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Tres Leches

cakes, mexican

----CAKE----

1 cup sugar 5 large eggs, separated 1/3 cup milk 1/2 teaspoon vanilla 1 cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon cream of tartar ----MILK SYRUP---- 12 oz evaporated milk 1 cup sweetened condensed milk 1 cup heavy cream 1 teaspoon vanilla 1 tb rum ----MERINGUE---- 1 cup sugar 1/2 teaspoon cream of tartar 3 egg whites

Preheat oven to 350F. Generously butter a 13 x 9 baking dish.

Prepare cake: Beat 3/4 cup of sugar and egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, 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 of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold the cake onto a large, deep platter and pierce the cake all over with a fork.

Prepare the milk syrup: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed, Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.

Prepare the Meringue: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F. on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of 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 to the touch. The hot syrup cooks the whites.

Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

Source: Miami Spice, Steven Raichlen, Author

Yield: 8 servings

** Exported from Now You're Cooking! v5.66 **

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