Pastel de Tres Leches
Linda Gonzalez
them with the group.
Linda
Three-Milk Cake Recipe
(Pastel de Tres Leches)
© 1998 Houston Chronicle
HOUSTON, April 30, 1998 -- A recipe adapted from Houston Chronicle
files. In this recipe, the Three Milks Mixture is poured over the
cooled cake and refrigerated overnight to absorb liquid.
1 1-2 cups all-purpose flour
2 teaspoons baking powder
4 eggs, separated
1 1-2 cups sugar
1-2 cup milk
Three-Milk Topping (recipe follows)
Whipped Cream Topping (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
baking pan. Sift flour with baking powder. In 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 pan and bake
until edges are golden brown, about 30 to 35 minutes. Remove from oven;
let cool on a rack. Prepare Three-Milk Topping. Pour Topping over cake
and let sit until all mixture is absorbed, 20 to 30 minutes.
Prepare Whipped Cream Topping and refrigerate. Before serving, cover
top and sides of cake with Whipped Cream Topping, cut cake into squares
and serve, or spread Whipped Cream Topping over squares of cake.
THREE-MILK TOPPING
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup each: milk and sour cream (can use fat-free)
Combine milks and sour cream (do not beat). Use as directed.
WHIPPED CREAM TOPPING
2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract
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. Cover top and sides of cake with whipped
cream with a spatula or knife. Cut cake and serve. Or cut the cake in
squares and top with whipped cream when it is served.
LOS RANCHOS TRES LECHES
From "Miami Spice'' by Steven Raichlen ($10.36 from Amazon.com). The
recipe is from Los Ranchos Restaurant in Miami, which was founded by a
nephew of the late Nicaraguan president Anastasio Somoza.
1 cup sugar, divided
5 large eggs, separated
1-3 cup milk
1-2 teaspoon vanilla extract
1 cup all-purpose flour
1 1-2 teaspoons baking powder
1-2 teaspoon cream of tartar
Milk Syrup (recipe follows)
Meringue (recipe follows)
Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch
baking dish. Beat 3-4 cup sugar and egg yolks until light and fluffy,
about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat
egg whites to stiff peaks, adding cream of tartar after 20 seconds.
Gradually add remaining 1-4 cup sugar, and continue beating until
whites are glossy and firm but not dry. Gently fold whites into yolk
mixture. Pour batter into prepared pan.
Bake cake until it feels firm and an inserted toothpick comes out
clean, 40 to 50 minutes. Let cake cool completely on a wire rack.
Unmold cake onto a deep, large platter. Pierce cake all over with a
fork.
Pour Milk Syrup over cake. Spoon the overflow back on top until all is
absorbed. Using a wet spatula, spread top and sides of cake with a
thick layer of Meringue. Refrigerate the cake covered at least 2 hours
before serving. Makes 8 to 10 servings.
MILK SYRUP
1 (12-ounce) can evaporated milk
1 cup each: sweetened condensed milk and whipping cream
1 teaspoon vanilla extract
1 tablespoon light rum
Combine evaporated milk, sweetened condensed milk, cream, vanilla and
rum in a mixing bowl. Whisk until well mixed.
MERINGUE
1 cup sugar, divided
1-4 cup water
3 egg whites
1-2 teaspoon cream of tartar
Place 3-4 cup plus 2 tablespoons sugar in heavy saucepan with water.
Cover and cook over high heat 2 minutes. Uncover pan and cook the sugar
to the soft-ball stage, 239 degrees on a candy thermometer, 6 to 8
minutes.
Meanwhile, beat egg whites to soft peaks with cream of tartar in
electric mixer. Add remaining 2 tablespoons sugar gradually, continuing
beating to stiff peaks. Pour boiling sugar syrup in a thin stream into
the whites and continue beating until mixture is cool to the touch. The
hot syrup "cooks'' the whites.
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Linda Gonzalez
http://www.geocities.com/SunsetStrip/1574
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David Wright
<li...@softtargets.com> wrote:
>These recipes were posted on the Latino Link website, thought I'd share
>them with the group.
>
>Linda
>
>Three-Milk Cake Recipe
>(Pastel de Tres Leches)
>
Linda, thanks for these recipes. I didn't know about Pastel de Tres
Leches until I saw it at Paloma Blanca here in San Antonio. Now we
always get it, even when (usually) we have to take it home to have
later.
David