NICARAGUAN
TRES LECHES CAKE
CAKE:
9 egg whites
2 cup sugar
9 egg yolks
1 teaspoon vanilla
1/2 cup milk
1/2 cup water
2 cups all-purpose flour
1 Tablespoons Baking powder
FILLING:
3 egg yolks
1 can evaporated milk (12 ounces)
1 can sweetened condensed milk (14 ounces)
1 pint heavy cream
1 teaspoon vanilla
1 Tablespoon liqueur (optional) (I use Amaretto)
MERINGUE:
1 cup light corn syrup
1 1/2 cups sugar
3 egg whites
FOR CAKE: Beat egg whites
until stiff; set aside. Beat the sugar
and egg yolks until light, about 3 minutes. Add vanilla and milk,
then beat in flour and finally the baking powder. Fold egg whites
into the batter and pour into a generously greased 9-by 13-inch
pan.
Bake 30 to 40 minutes at
350 degrees, or until cake will spring back
in center when touched.
Let cool. (It's OK if cake falls
somewhat
at this point.)
FOR FILLING: Beat the
three egg yolks for 1 minute at high speed with
an electric mixer. Add
the three kinds of milk - evaporated,
condensed and cream - and the vanilla and liqueur, and beat
thoroughly.
When the cake has cooled,
unmold it onto a dish. Pierce the cake
as
thoroughly as possible with a fork.
Slowly pour the filling mixture
onto the cake, allowing it to soak in without running over the
sides.
FOR THE MERINGUE: Mix
water, corn syrup and sugar in a heavy saucepan
and bring to a boil over medium high heat. Cook until mixture reaches
227 degrees on a
thermometer, or will spin a thread when drizzled from
a spoon ( about 30 minutes).
Beat egg whites until very stiff.
Slowly beat syrup into
egg whites, whisking constantly while pouring
syrup in a steady stream.
Allow to cool slightly, then spread on top
and sides of cake.
Refrigerate cake at least
two hours; it should be served very cold.
Because the cake is very
rich, it can serve 20.
A FEW NOTES: 1. Because the cream in
more acidic than the ultra-pasteurized heavy cream sold in this
country, to make the cake more authentic use 1 cup of sour cream and
1 cup of heavy cream for
the pint of cream specified in the recipe.
2. Commercial marshmallow
cream can be used instead of the meringue.
Also, instead of
unmolding the cake I have baked it in a glass pan and
left it in there. I pierce
it and pour the filling over it right in
the pan and refrigerate.
When I'm ready to serve it, I put on the
meringue. I find it is easier
to fill, store and the glass pan keeps
the cake and filling (which still resembles a heavy milk) very
cold.
Yield: at least 6
servings
-- Lisa Head
<lrh2867@worldnet.att> in rec.food.baking
09-30-2004
TRES
LECHES CAKE II
CAKE
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
MILK SYRUP
12 ounces evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 Tablespoon light 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, 239 F on a candy thermometer -- about 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.
Yield: about 8 servings
09-30-2004