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Tres Leches Cake
(Three-Milk Cake)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon each: baking soda and salt
6 eggs, separated
1 1/2 cups each: sugar and water
1 teaspoon almond extract
Milk Mixture (recipe follows)
Icing (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
(3-quart) baking dish. Combine flour, baking powder, soda and salt.
In a separate bowl, beat egg whites, adding sugar gradually, until
stiff. Add yolks, 1 at a time; beat well. Add flour mixture, water
and extract. Mix on slow speed. Pour into prepared pan and bake 30
to 40 minutes, until cake tester comes out clean. Cool cake. Cover
and refrigerate overnight. Pierce cake all over with a fork.

Milk Mixture

Place 3 tablespoons cajeta (goat's milk caramel spread from Mexican
market) in glass measuring cup. Add 1/4 cup evaporated milk from
a 5-ounce can; stir, then beat vigorously until blended. Combine
cajeta with 1 (14-ounce) can sweetened condensed milk, remaining
evaporated milk, 2 cups whipping cream, 2 teaspoons vanilla extract
and 1/2 cup corn syrup in 2-quart saucepan. Heat to boiling, whisking
constantly. Pour Milk Mixture over cold cake, 1 cup at a time,
letting it absorb between additions.


Beat 1/2 cup chilled whipping cream (also chill bowl and beaters),
adding 1/2 cup granulated sugar gradually until cream holds peaks.
Stir in 1 teaspoon vanilla. Combine with 1 cup sour cream (can use
light), 2 tablespoons powdered sugar and 1 teaspoon Frangelico
(hazelnut liqueur). Spread evenly over cooled cake. Refrigerate
until served. Serve in squares, spooning some of Milk Mixture from
the bottom of the pan over cake.


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