Sausalito's Tres Leche Cake
rebecca barta
(Three-Milk Cake)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon each: baking soda and salt
6 eggs, separated
1 1/2 cups each: sugar and water
1 teaspoon almond extract
Milk Mixture (recipe follows)
Icing (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
(3-quart) baking dish. Combine flour, baking powder, soda and salt.
In a separate bowl, beat egg whites, adding sugar gradually,
until stiff. Add yolks, 1 at a time; beat well. Add flour mixture,
water and extract. Mix on slow speed. Pour into prepared
pan and bake 30 to 40 minutes, until cake tester comes out clean.
Cool cake. Cover and refrigerate overnight. Pierce cake all
over with a fork.
Milk Mixture
Place 3 tablespoons cajeta (goat's milk caramel spread from Mexican
market) in glass measuring cup. Add 1/4 cup evaporated milk from a 5-ounce
can; stir, then beat vigorously until blended. Combine cajeta with 1
(14-ounce) can sweetened condensed milk, remaining evaporated milk, 2
cups whipping cream, 2 teaspoons vanilla extract and 1/2 cup corn syrup in
2-quart saucepan. Heat to boiling, whisking constantly. Pour Milk Mixture
over cold cake, 1 cup at a time, letting it absorb between additions.
Icing
Beat 1/2 cup chilled whipping cream (also chill bowl and beaters), adding
1/2 cup granulated sugar gradually until cream holds peaks. Stir in 1 teaspoon
vanilla. Combine with 1 cup sour cream (can use light), 2 tablespoons
powdered sugar and 1 teaspoon Frangelico (hazelnut liqueur). Spread evenly
over cooled cake. Refrigerate until served. Serve in squares, spooning some
of Milk Mixture from the bottom of the pan over cake.
Sausalito's Restaurant
Houston Chronicle
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the FAQ posted weekly Recipes/requests
go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
Please allow several days for your submission to appear.