Pastel de Tres Leches Cake Mexican Style Recipe
Recipe
Ingredients
For the Batter:
3/4 cup butter1 3/4 cups sugar8 egg yolks2 1/2 cups flour, sifted2 1/2 tsp baking powder1/2 tsp salt1 tsp vanilla extract1 cup milk6 egg whites
For the Milks:
2 cups "evaporated milk"[2570]1 1/2 cups sweetened condensed milk3 1/2 cups table cream6 egg yolks
For the Meringue:
6 egg whites2 cups sugar1 3/4 cups light corn syrup or honey2 limes juice
Directions
Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.
Prepare the batter:
Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.
Prepare the Milks:
Blend evaporated and condensed milks and table 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 remaining mixture. Pour over cake.
Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating 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 and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)
Video Tres Leches Cake by Cooking con Claudia
RECIPE REVIEWS
- Perfect ratios and perfect sweetness
- The cake batter is a bit difficult to work if you do not know how to fold in whipped egg whites without breaking them. The note that the batter will be thick is an understatement...it is very thick!
- There is no way that amount of liquid to dry ingredient ratio is going to work.
