Recipe - Pastel De Tres Leches (Three-Milk Cake)

FOR THE BATTER
Three fourths cup Butter
2 tablespoon Butter
1 Three fourths cup Sugar
8 Egg yolks
2 One half cup Flour; sifted
2 One half teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Vanilla extract
1 cup Milk
6 Egg whites

FOR THE MILKS
2 cup Evaporated milk
1 One half cup Sweetened condensed milk
3 One half cup Evaporated cream
6 Egg yolks

FOR THE MERINGUE
6 Egg whites
2 cup Sugar
1 Three fourths cup Light corn syrup
2 Limes; juice only

FOR THE GARNISH
10 Strawberries; halved

From: Garry Howard garhow@hpubmaa.esr.HP.com

Date: 17 Feb 1994 01:18:15 0500

Recipe By: The Taste of Mexico by Patricia Quintana
This unusual cake is served for special occasions in Mexico, particularly
in Sinaloa, where it originated.

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 evaporated
cream 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, 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.

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