MEXICAN-Tres Leche Cake
List of Ingredients
Cake of Three Milks
For 20 portions, 204 cal/each
6 eggs (whites and yolks)
1/4 teaspoon salt
2 cups sugar
1/2 cup milk
1 teaspoon lemon zest
3 teaspoon baking powder
2 cups flour
For the milk mixture:
2 cans condensed milk (410 g. each)
2 cans evaporated milk (400 g. each)
2 cans heavy cream (295 g. each)
Frosting:
3 egg whites
6 Tablespoon Sugar
1/2 teaspoon Vanilla extract
Recipe
The cake:
Preheat oven to 350 F (180 C). Add salt to the 6 egg whites
and beat until frothy; add sugar and keep beating. Add yolks, one by one and beat. Add the lemon zest and baking powder. Reduce speed to lowest and add flour alternating with milk.
Cover with wax paper (sides too) a round 10 x 3 in. (23 x 8 cm.) baking dish and add a little flour. Add the cake mixture to pan and bake for 35 to 45 minutes. Let rest 10 minutes.
Mix the 3 milks with blender or mixer.
Add a little of the milk mixture to a deep dish. While cake is still hot, make holes on top of the cake with toothpick or fork. Remove cake from pan to dish with little milk mixture. Pull wax paper out and make more holes on top and sides carefully. Add the milk mixture
to top of cake waiting until it absorbs it. (maybe you wont use all of it). Cover with plastic paper or lid and refrigerate for at least 4 hours.
The frosting:
Beat the 3 egg whites until start forming peaks and add
2 T of sugar at the time beating constantly until stiff. Add vanilla and cover the cake. Keep in refrigerator.
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