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    Tres Leches Cake Cafe Central, El Paso

    List of Ingredients



    Cake
    9 eggs (room temperature)
    11/2 cups sugar
    12 tablespoons butter (softened)
    2 cups all-purpose flour
    11/2 teaspoons baking powder
    1 cup milk
    1 teaspoon vanilla extract
    1 teaspoon cream of tartar



    Three Milks
    2 cups heavy cream
    1 five-ounce can (5/8 cup) evaporated
    milk
    1 fourteen-ounce can (7/8 cup)
    sweetened condensed milk



    Cream Icing
    2 cups heavy cream
    1/3 cup sugar


    Recipe

    Cake:
    Preheat oven to 350 degrees.
    Separate egg yolks and whites,
    keeping whites at room temperature. In
    bowl of an electric mixer, cream sugar
    and butter together until pale yellow
    and fluffy. Add egg yolks and beat until
    fluffy again, 2 to 3 minutes on
    medium-high speed. In a separate
    bowl combine flour and baking
    powder. In a third bowl mix milk and
    vanilla. Alternately add the flour mixture
    and the milk mixture to the butter
    mixture (a fourth at a time) until all are
    combined. Beat until smooth after
    each addition.


    Beat egg whites with cream of tartar
    until soft peaks form and, using a large
    spatula, gently but thoroughly fold into
    flour-and-butter mixture. Grease
    bottom of a 9- by 13-inch metal baking
    pan. Pour in batter and bake for
    approximately 25 minutes, until golden
    brown. Allow to cool. (May also be
    baked in an 11.5- by 17.5-inch sheet
    pan for 20 minutes; this size rises very
    evenly, helpful for inexperienced
    cooks.)

    Milks:
    Stir the milks together thoroughly; do
    not beat. Do not refrigerate canned
    milks before using.

    Cream Icing:

    Whip cream and sugar together until
    stiff. When cake is cool, slice or peel
    off the thin top crust. Ice sides first,
    creating a small lip on top to catch milk
    mixture. Pour milk mixture evenly over
    top of cake (if necessary, poke holes
    in cake with a knife or toothpick to
    facilitate soaking; you will probably
    need only 3/4 of mixture). Finish icing
    top. Refrigerate. (If using an 11.5- by
    17.5-inch pan, cut cake in half to make
    2 equal pieces. Soak first layer, ice top
    if desired, and place second layer on
    top of it. Proceed as above.) Serves
    12.

 

 

 


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