posted by Fruffy 03-17-99 5:23 AM
TRES LECHES (Three Milks, A Dessert Of Nicaragua)
6 eggs, separated
2 c. sugar
2 c. all-purpose flour
2-1/2 tsp. baking powder
a small pinch of salt
1-1/2 c. milk (warmed a little)
Sauce:
1 large can evaporated milk
1 can sweetened condensed milk
1 pt. whipping cream
2 tsp. vanilla
Use a very large pan or two 11 1/2 x 7-inch Pyrex dishes. Beat egg whites until stiff. Set aside. Beat egg yolks and
sugar (little by little). Sift flour, baking powder and salt.
Decrease speed of mixer and add flour mixture, alternating
with milk. Lightly fold in beaten egg whites, not too thoroughly. Bake at 350 degrees about 20 minutes.
Blend sauce and pour on cake while warm. Refrigerate at least 6 hours.
Before serving top with Chantilly: One pint whipping cream, whipped with powdered sugar a little at a time (about
1/4 cup).
TRES LECHES (THREE MILKS CAKE) (Raul’s Cuban Food Recipes)
1 1/2 cups cake flour
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar
1/2 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
1-1/3 cups of milk (divided)
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon light rum
1 cup heavy cream.
Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1
cup sugar and the butter with an electric mixer until well blended.
Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour
mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.
Pour cake batter into a lightly greased cake pan or baking dish, 7 by 11 by 2 inches, and bake for 30 minutes, or
until a toothpick inserted in the center comes out clean and the top springs back when pressed.
Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with
a fork in many places, and allow it to cool completely. In a medium mixing bowl, whisk together the condensed
milk, evaporated milk, 1 cup milk and rum until well blended.
Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount.
Refrigerate, covered in plastic wrap, for at least 3 hours.
In a large mixing bowl with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 teaspoon
sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the
cream over the top and sides of the cake. Serve, cut into squares.