Terrytx 09-23-99 6:26 PM
Three Milk Cake (Pastel de Tres Leches)
* Exported from MasterCook *
Recipe By :Houston Chronicle-4/29/98
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic
Amount Measure Ingredient, Preparation Method
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1 1/2 cups flour
2 teaspoons baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Three-Milk Topping
Whipped Cream Topping
Three-Milk Topping:
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 cup milk
1 cup sour cream (can use fat-free)
Whipped Cream Topping:
2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract
Prepare Whipped Cream Topping:
Chill cream, bowl and beaters thoroughly.
Beat cream with electric mixer until it begins to thicken.
Gradually add sugar and vanilla and beat until stiff peaks form.
Refrigerate until ready to use.
Preheat oven to 350 degrees and grease and flour a 13x9x2" baking pan.
Sift flour with baking powder. In a large bowl with clean beaters, beat egg whites until fluffy.
Add sugar gradually, beating to form stiff peaks.
Add yolks, one at a time.
Fold in flour mixture and milk; mix well but don't beat.
Pour batter into prepared pans and bake until edges are golden brown, about 30-35 minutes.
Remove from oven; let cool on wire rack.
Prepare Three-Milk Topping by combining milks and sour cream (do not beat).
Pour topping over cake and let sit until all mixture is absorbed, 20-30 minutes.
Before serving, cover top and sides of cake with Whipped Cream Topping with spatula or knife.
Cut cake into squares and serve.
Or cut cake into squares and spread with Topping.