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  • Tres Leches Cake

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    Tres Leches Cake
    Prep time:
    Cook time:
     
    by Patricia Avila Azua
    3 recipes
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    Although Tres Leches Cake ownership is disputed by many of Latin America countries, certainly, has became a stapple for Mexican restaurants and every time I ate at one I tried their own... but was never satisfied. Either were too sweet, soggy or lack of flavor. After testing recipes from scratch. This is IT!

    Ingredients

    • 5 large eggs separated yolks from whites
    • 1 cup of regular white sugar
    • 1/3 cup whole milk
    • 1/2 tablespoon vanilla extract
    • 1 cup cake flour sifted
    • 2 tablespoon baking powder
    • 1/2 tablespoon cream of tartar
    • Milk cream:
    • 1 can evaporated milk
    • 1 can condensed sweetened milk
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon cognac or rhum
    • Meringue:
    • 1 1/2 cup white regular sugar
    • 1/2 tablespoon cream of tartar
    • 2 egg whites at room temperature

    Directions

    1. Oven 350 F
    2. Cake:
    3. Beat 3/4 cup of sugar with 5 egg yolks until light yellow and fluffy. Add milk, vanilla and flour sifted with baking powder.
    4. On a different bowl, beat 5 egg whites for 2 minutes, add cream of tartar and 1/4 cup of sugar one bit at a time. Keep beating until firm.
    5. Add egg mixture to flour mixture very gently, without beating.
    6. Pour in a buttered medium rectangular mold.
    7. Bake 50 minutes or until completely done, test toothpick should come completely dry.
    8. Let cool one hour, and prick the top.
    9. Combine the milks, cream, vanilla and liquor, mix well. Pour over the cake gently letting the sponge absorb all the milk. Refrigerate overnight.
    10. Meringue:
    11. Beat egg whites with cream of tartar, add sugar one bit at a time untill firm peaks are formed. Cover the cake making soft peaks all around. Use a manual torch to brown the meringue on the sides.
    12. Refrigerate 4 more hours at least

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