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LOCATION: Recipes >> Mexican >> Tres Leches Cake 01

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Pastel De Tres Leches (Three-Milk Cake)

3/4 cup butter
2 tablespoons butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
6 egg whites

2 cups evaporated milk
1 1/2 cups sweetened condensed milk
3 1/2 cups evaporated cream
6 egg yolks

6 egg whites
2 cups sugar
1 3/4 cups light corn syrup
juice of 2 limes

10 strawberries, halved

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.

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