3 Milk Cake Question
Heather Allen
Okay, Victor, this is mostly for you...
My recipe for Pastel DeTres Leches is as follows:
Batter
3/4 c + 2 tbsp butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 c milk
6 egg whites
Milk
2 c evaporated milk
1 1/2 c sweetened condensed milk
3 1/2 c evaporated cream
6 egg yolks
Meringue
6 egg whites
2 c sugar
1 3/4 c light corn syrup
juice of 2 limes
Prepare batter: Cream butter, slowly mix in sugar and mix until light and
creamy. Add the egg yolks. Slowly mix in the flour, baking powder, and
salt. Add the vanilla extract, and slowly mix in the milk until the
batter is thick.
In another bowl beat the egg whites until stiff and fold into the batter.
Pour the batter into a 12 X 8 inch cake pan and bake 40 minutes at 350F.
Remove and cool on rack.
Blend evaporated and condensed milks and evaporated cream with egg yolks
in a blender or food processor. Bring half this mixture to a boil in a
saucepan, stirring constantly. Remove from heat and stir in the remaining
mixture. Pour over the cake.
In a double boiller, mix egg whites and sugar. Beat until stiff. Slowly
add the corn syurp and beat until stiff peaks form. Add lime juice, and
continue beating until shiny. Remove from heat. Invert cake on a deep
dish or platter. Spread meringue over cake.
Your (Victor) recipe is :
Pastel de Tres Leches
7 eggs (separated)
1 cup of sugar
2 1/2 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 tsp vanilla
1 can (400 ml) condensed milk (La Lechera)
1 can (350 ml) evaporated mikl (Carnation)
1/4 liter milk
1/4 cup brandy
Beat the egg whites until firm, add sugar little by little until
peaks form. Add egg yolks one by one, a third of the flour with
the baking powder and salt, and a third of the 3/4 cup of milk.
Repeat two times (adding the thirds).
Add the vanilla. Bake in a 10in round pan, floured (is that a
word in English?) at 190 C (375 F) for 35-40 minutes. When
cooled, cut the cake in three parts (horizontally).
Mix the three milks with the brandy. Cover the first third of
the cake with a third of the milk mixture, put the next third
on top and repeat until done. Refrigerate until ready to serve.
Some people put frosting on their cake, but I like it better without.
Now, my recipe has the condensed cream which is really hard to find and in
fact I have to special order it. I'm just curious, is my recipe not
authentic? I have the same information as you as to where it came from.
Yours is certainly a lot easier.
Heather A.
--
Heather Allen
sha...@macwhiz.com
Victor M. Martinez
>Now, my recipe has the condensed cream which is really hard to find and in
>fact I have to special order it. I'm just curious, is my recipe not
>authentic? I have the same information as you as to where it came from.
If it's any help, I've never heard of condensed cream before in my life.
I've always known the "pastel de las tres leches" to have three milks (milk,
condensed and evaporated) in the list of ingredients, hence the name.
Cream is not milk, is it?
--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?
jim cullum
M. Martinez) wrote in alt.food.mexican-cooking:
>Cream is not milk, is it?
>
To the Department of Agriculture, the dairy industry, and most
consumers, that might be true.
To a cow, however.....
yrs,
jim
======================================================
Jim Cullum jak...@yuck.net Minneapolis, MN
======================================================
"I don't like spinach, and I'm glad I don't, because
if I liked it I'd eat it, and I just hate it."
-- Clarence Darrow
======================================================
Juan Martinez
DOUBLE CREAM. MY MOM HAD A PLACE IN MEXICO WHERE SHE USED TO SELL THEM, THEY
ARE DELICIOUS. IT ALSO HAS RUM ADDED.!!
Victor M. Martinez wrote:
> Heather Allen <sha...@macwhiz.com> wrote:
> >Now, my recipe has the condensed cream which is really hard to find and in
> >fact I have to special order it. I'm just curious, is my recipe not
> >authentic? I have the same information as you as to where it came from.
>
> If it's any help, I've never heard of condensed cream before in my life.
> I've always known the "pastel de las tres leches" to have three milks (milk,
> condensed and evaporated) in the list of ingredients, hence the name.
> Cream is not milk, is it?
>
Heather Allen
<jjos...@outerbounds.net> wrote:
> tHE THREE TYPES OF MILKS ARE CONDENSED MILK, EVAPORATED MILK, AND HEAVY OR
> DOUBLE CREAM. MY MOM HAD A PLACE IN MEXICO WHERE SHE USED TO SELL THEM, THEY
> ARE DELICIOUS. IT ALSO HAS RUM ADDED.!!
No need to yell... sheesh. And double cream is different from heavy cream
but double cream would probably be the same thing as condensed cream, but
I'm not sure. Also, while I'm sure your mother's cake is delicious, I
really wouldn't say that her cake is the absolute definition of the 3 milk
cake. I'm sure she really wasn't the first person to make it. However, I
do appreciate your advice.
Heather A.
*snipped the other old posts by myself and Victor*
--
Heather Allen
sha...@macwhiz.com
Victor M. Martinez
>really wouldn't say that her cake is the absolute definition of the 3 milk
>cake. I'm sure she really wasn't the first person to make it. However, I
>do appreciate your advice.
I'm back and reading/replying to (literally) hundreds of e-mail mesagges
and usenet posts. Just a quick one: I saw a recipe for 3 milk cake in which
they used condensed milk, evaporated milk and rompope!!! Now, that sounds
good!
Heather Allen
mar...@bullwinkle.che.utexas.edu (Victor M. Martinez) wrote:
>
> I'm back and reading/replying to (literally) hundreds of e-mail mesagges
> and usenet posts. Just a quick one: I saw a recipe for 3 milk cake in which
> they used condensed milk, evaporated milk and rompope!!! Now, that sounds
> good!
ooo, that does sound good... hmmm..
Kat Tanaka
>
> In article <7759hd$ckp$1...@geraldo.cc.utexas.edu>,
> mar...@bullwinkle.che.utexas.edu (Victor M. Martinez) wrote:
>
> >
> > I'm back and reading/replying to (literally) hundreds of e-mail mesagges
> > and usenet posts. Just a quick one: I saw a recipe for 3 milk cake in which
> > they used condensed milk, evaporated milk and rompope!!! Now, that sounds
> > good!
>
> ooo, that does sound good... hmmm..
What's rompope?
Kat
--
spam filtered. To send e-mail remove the spamtrap.
Victor M. Martinez
>What's rompope?
Rompope is something like eggnog (I think, I've never actually tasted
eggnog). It's made with milk, almonds, yolks, sugar, cinnammon and some
kind of booze (anything from alcohol to rum).
Kat Tanaka
>
> Kat Tanaka <k...@vincent-tanaka.spamtrap.com> wrote:
> >What's rompope?
>
> Rompope is something like eggnog (I think, I've never actually tasted
> eggnog). It's made with milk, almonds, yolks, sugar, cinnammon and some
> kind of booze (anything from alcohol to rum).
Sounds yummy. If it doesn't have nutmeg, IMO it's not eggnog...
And I don't think eggnog has almonds or cinnamon.
I'll have to hunt up a recipe for rompope. Sounds good, and I'd like
to try it before it gets too warm here.
CCA
I looked up rompope. The cookbook says that it is rum eggnog. The
version I have doesn't have nutmeg in it. It is very basic, no
cinnamon or almonds either.
The rompope sure sounds like a wonderful addition to the cake.
CCA
Brad Lester
Kennedy's cookbooks. Does anyone have theirs available to check this?
Mine are in storage.
I tried making it several years ago, and it turned out very well.
Almost tasted the same as the real thing. The only problem is to be
careful adding the eggs to the hot milk so it doesn't end up looking
like egg-drop soup.
-Brad
David Wright
wrote:
>If I remeber correctly, there's a recipe for rompope in one of Diana
>Kennedy's cookbooks. Does anyone have theirs available to check this?
>Mine are in storage.
I don't find it in either _The Art of Mexican Cooking_ or _The
Cuisines of Mexico_.
David
CCA
wrote:
>If I remeber correctly, there's a recipe for rompope in one of Diana
>Kennedy's cookbooks. Does anyone have theirs available to check this?
>Mine are in storage.
>
>I tried making it several years ago, and it turned out very well.
>Almost tasted the same as the real thing. The only problem is to be
>careful adding the eggs to the hot milk so it doesn't end up looking
>like egg-drop soup.
>
>-Brad
>
I don't have that version. Maybe someone else does. Here is the one
I have.
Rompope (Rum Eggnog)
(From Barbara Hansen's Mexican Cookery)
3 cups milk
1 1/2 cups sugar
6 egg yolks
1/4 teaspoon vanilla extract
6 oz. rum
Combine milk and sugar in a large saucepan. Stir constantly over
medium heat until mixture boils. Continue stirring until mixture is
reduced to 2 1/2 cups, about 30 minutes. Remove from heat; cool. In
a small bowl, beat egg yolks until light and lemon-colored. Beat into
cooled milk mixture. Return to heat. Stirring constantly, bring to
boiling point. Do not boil. Remove from heat; stir in vanilla. Cool
about 10 minutes. Beat in rum. Pour into a 1 quart jar. Cover and
chill before serving or store in refrigerator. Makes about 3 1/3
cups.
CCA