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  • Pastel De Tres Leches (Three Milks Cake)

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    Pastel De Tres Leches (Three Milks Cake)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. (375 ml) all-purpose flour
    • 1 Tbsp. (15 ml) baking pwdr
    • 4 x Large eggs, separated
    • 1 1/2 c. (375 ml) sugar
    • 1/2 c. (125 ml) lowfat milk
    • 1 x 12-ounce (335 g) can evaporated lowfat milk
    • 1 x 14-ounce (390 g) can sweetened condensed lowfat milk
    • 2 c. (500 ml) lowfat milk
    • 2 c. (500 ml) lowfat sour cream
    • 1 c. (250 ml) sugar
    • 1/2 c. (125 ml) warm water
    • 1 tsp (5 ml) vanilla extract
    • 3 x egg whites

    Directions

    1. Strawberries and mint leaves for garnish (optional)
    2. Sift the flour with the baking pwdr. In large bowl beat the egg whites till frothy. Add in the sugar gradually, beating to create stiff peaks. Add in the yolks one at a time. Slowly add in the flour and lowfat milk.
    3. Pour the batter into a grease and floured 13x9x2-inch (33x23x5-cm)
    4. baking pan and bake in a preheated 350F (180C) oven till edges are golden, about 40 to 45 min. Remove from the oven and let cold on a wire rack.
    5. For the topping, combine the milks and lowfat sour cream, stirring till smooth. Pour the topping over the cake and let sit till all the mix is absorbed, 20 to 30 min. Combine the sugar, water, and vanilla in a small bowl, stirring to dissolve the sugar. Beat the egg whites till frothy. Slowly pour the sugar syrup over the egg whites, beating constantly, till the meringue forms stiff peaks. The meringue can be served immediately but is best made 24 hrs ahead and chilled. To serve, cut cake into squares and spread meringue over each. Garnish with strawberries and mint leaves if you like.
    6. Serves 8to 12.

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