Need Tres Leche receipe

[Paul Shenefelt]

Does anyone have a receipe for Tres Leche (3-milk)cake? I had this in a
Houston restaurant and it was excellent. I can't find the receipe
anywhere! HELP HELP HELP.

[Daniel M. German]

In article <30E195...@cna.com>,

Sorry, but I only have the recipe in Spanish,
visit:

http://csgwww.uwaterloo.ca/~dmg/mexico/cocina/cocina_old.html

I hope this is better than nothing.

--
Daniel M. Germán "My friends would think I was a nut,
Peter Gabriel --> turning water into wine"
http://csgwww.uwaterloo.ca/~dmg/home.html

[Mmmmeister]

I believe this is a Nicaraguan recipe - yes I have it somewhere - it was
published in the Miami Herald - Cook's Corner syndicated column by Linda
Cicero. It's buried and I will try to find it before leaving on New Year's
Day for South Australia and TASMANIA!!
Maggie

[Mmmmeister]

In article <30E195...@cna.com>, Paul Shenefelt

<paul.sh...@cna.com> writes:

>Does anyone have a receipe for Tres Leche (3-milk)cake? I had this in a
>Houston restaurant and it was excellent. I can't find the receipe
>anywhere! HELP HELP HELP.
>
>

Success at last! This is from The Miami Herald, Sept 9, 1993, Cook's
Column by Linda Cicero. She says,
"Tres Leches is a Nicaraguan dessert... The name comes from the use of
three milks - evaporated, condensed and fresh - to soak a sponge cake that
is then topped with meringue. The combination of milks is a true Central
and South American technique, and you'll find it in many other desserts
such as Bolivia's stove-top pudding. A lot of Cuban cooks I know also use
three milks in making flans... This recipe was originally was contributed
by a reader who translated it from a Nicaraguan cookbook and altered it to
fit U.S. can sizes and measurements. One tip: Making the cake is easy
except for the meringue, which takes up to 30 minutes of cooking. Lots of
folks cheat on this step and substitute a jar of marshmallow cream. Some
bakers add a layer of toasted slivered almonds between the soaked cake and
the meringue. Because cream in Nicaragua is thicker and slightly more
acidic than the ultra-pasteurized heavy cream in this country, you could
substitute 1 cup of heavy cream and 1 cup of sour cream for the pint of
cream in the recipe to make it more authentic."

Nicaraguan Tres Leches Cake

For the cake:

9 egg whites
2 cups sugar
9 egg yolks
1 teaspoon vanilla extract
1/2 cup milk
2 cups all purpose flour
1 tablespoon baking powder

For the filling:

3 egg yolks
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon liqueur (any kind; optional)

For the meringue:

1/2 cup water
1 cup light corn syrup
1 1/2 cups sugar
3 egg whites

To make the cake:
Beat the egg whites until stiff; set aside. Beat the sugar and egg
yolks until light, about 9 minutes. Add vanilla and milk then beat in
flour, then baking powder. Fold the egg whites into the batter and pour
into a generously greased 9 by 13 inch pan. Bake 30 to 40 minutes at 350
degrees or until cake springs back in center when touched. Let cool. (It's
OK if the cake falls somewhat at this point.)

To make the filling:
Beat the 3 egg yolks for 1 minute at high speed with an electric mixer.
Add the evaporated milk, condensed milk, whipping cream, vanilla and
liqueur. Beat thoroughly. When the cake is cool, unmold it into a dish.
Pierce the cake as thoroughly as possible with a fork. Slowly spoon the
filling onto the cake, allowing it to soak in without running over the
sides. Chill.

To make the meringue:
Mix water, corn syrup and sugar in a heavy saucepan and bring to a boil
over medium-high heat. Cook until mixture reaches 227 degrees on a
thermometer, or will spin a thread when drizzled from a spoon. (This will
take about 30 minutes; watch carefully to prevent scorching.)
Meanwhile, beat the egg whites until very stiff. Slowly beat the hot
syrup into the egg whites, whisking constantly while pouring syrup in a
steady stream. Allow to cool slightly, then spread on top and sides of
cake. Refrigerate cake at least 2 hours; it should be served very cold.

Makes 20 servings.

Nutritional information per serving:
439 caloties; 8 grams protein; 69 grams carbohydrate, 15 grams fat; 31
percent of calories as fat; 0.3 gram fiber, 173 milligrams cholesterol;
154 milligrams of sodium.

Hope all this helps - please let us know how this comes out!
Regards, Maggie

[joseca...@gmail.com]

Omg THANK YOU THANK YOU THANK YOI !
* MADE THIS IN THE 90S, AND THERE IS NO BETTER RECIPE AND I LOST IT NOW THANKS TO YOU I HAVE IT AGAIN SO THANK YOUR !

JOSE CARTAYA

[Paul M. Cook]

<joseca...@gmail.com> wrote in message
news:e006cd6b-11f3-4360...@googlegroups.com...

Google.com



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[dsi1]

On Tuesday, December 26, 1995 at 10:00:00 PM UTC-10, Paul Shenefelt wrote:
> Does anyone have a receipe for Tres Leche (3-milk)cake? I had this in a
> Houston restaurant and it was excellent. I can't find the receipe
> anywhere! HELP HELP HELP.

You don't need no stinkin' recipe. Simply make a sponge cake and let cool, poke some holes on the top and mix together some condensed milk, evaporated milk, and whole milk in a bowl and pour over the cake until absorbed. Pro tip: do this while the cake is still in the pan.

If you want, you can then top the cake with whipped cream. This effectively makes this a quatro leches cake but hey, who's counting?

In the future, you'll be able to Google the answer to your desperate question. What's Google? You'll see...

Good luck, Paul from 1995!

Futureboi