Three-Milk Cake (Pastel de Tres Leches)
MareCat
This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico's reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking.
1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (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 frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, one at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes.
Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over
cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
Prepare Meringue and refrigerate. Before serving, cut cake into squares and
spread Meringue over each. Garnish as desired with fresh berries and mint
leaves.
Topping
1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
1 cup each milk and sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue
1 cup sugar
1/2 cup water, heated
3 egg whites
Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In
clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour
sugar syrup over egg whites, beating constantly until meringue holds stiff
peaks. Store in refrigerator. This can be served immediately but is best
made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in
the refrigerator.
Note: The newspaper clipping for this recipe that I have is exactly the same
as the one above except it calls for a whipped cream topping instead of a
meringue. I've had it prepared both ways in restaurants here, and both
ways are equally yummy. The whipped cream topping recipe is below.
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).
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