Pastel de Tres Leches!


For cake:
2 cups all-purpose flour
1 1/2 tsp. baking powder
9 eggs, separated
1 tsp. cream of tartar
1 1/2 cups white sugar
3/4 cup butter, softened
1 tsp. vanilla extract
1 cup whole milk

For milk syrup:
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup heavy cream
1 tbsp. light rum

For frosting:
6 egg whites
Pinch of salt
1/4 tsp. cream of tartar
3/4 cup water
1 1/2 cups sugar

Preheat oven to 350°F. Sift together flour and baking powder. Separate egg yolks from whites. In mixing bowl beat egg whites and cream of tartar until stiff peaks form. Set aside. In another bowl, cream sugar and butter with an electric mixer. Add yolks and vanilla extract. Beat until foamy. Continue mixing, slowly adding flour mixture and whole milk until batter is smooth. Gently fold in beaten egg whites with spatula. Pour batter into lightly buttered 9-by-13-inch baking dish. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Allow cake to cool on rack 20 minutes, then invert onto serving plate. Pierce top of cake repeatedly with fork.

To make milk syrup: In a mixing bowl whisk together milks, cream, and rum. Pour syrup over cake a little at a time, until cake is soaked through. Cover cake in plastic wrap and refrigerate at least 3 hours.

To make frosting: Beat egg whites with salt and cream of tartar until they form stiff peaks. In pot mix water and sugar and cook over medium-high heat until candy thermometer reads 230°F. Remove from heat. Pour egg white mixture into pot, rapidly mixing by hand about 5 minutes or until firm. With wet spatula, spread thick layer of frosting over top and sides of cake. Makes 8 servings.


~Courtesy of Latina Magazine


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