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LOCATION: Recipes >> Mexican >> Tres Leches Cake 06

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Three-Milk Cake (Pastel de Tres Leches)

1 1/2 cups all purpose flour
1 T baking powder
4 eggs separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
pan. Sift flour with baking powder. In large bowl with clean
beaters, beat egg whites until frothy. Add sugar gradually, beating
to form stiff peaks. Add yolks one at a time. Slowly add flour
and milk. Pour batter into prepared pan and bake until edges are
golden brown (40-45 minutes). Remove from oven and let cool on a
rack. Prepare Topping. Pour topping over cake and let sit until
all the mixture is absorbed, 20 to 30 minutes. Note: I find it
is necessary to poke small holes in the cake to help the topping
soak in the cake...this is important.

Prepare meringue and spread over cake. Garnish as desired with
fresh berries and mint leaves (I never do this). Refrigerate cake.


Topping

1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream

In a small bowl, combine milks and cream. Pour half the mixture
into a saucepan and bring to a boil, stirring constantly. Remove
from heat and stir in remaining mixture. Cool before adding to
cake.


Meringue

3 egg whites
1 cup sugar
6 ounces light corn syrup
Juice of 1 lime

In the top of the double boiler over medium heat, mix egg whites
and sugar; beat until frothy with electric mixer. Slowly add corn
syrup and beat to form stiff peaks. Add lime juice and beat until
meringue turns shiny. Remove from heat until ready to spread on
cake.

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