TRES LECHES
I acquired this recipe for Tres Leches (Three Milks Cake) while living in Miami. Although you can find it at many Cuban restaurants, its origins are probably Mexican or Nicaraguan. It is very moist and intensely sweet. Due to the milk content this dessert must be kept refrigerated, and is best when served chilled.
Provided by Patty Mae
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
- Beat 6 egg whites until fluffy.
- Add sugar a little at a time until completely incorporated.
- Beat in 8 egg yolks.
- Using a wooden spoon, stir in the flour, milk, and water.
- Pour into an ungreased 13x9" baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
- While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
- Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
- For the frosting, beat the 2 reserved egg whites until fluffy.
- While beating, add sugar a little at a time.
- Continue beating as you add the syrup.
- When the frosting is stiff, spread over cake.
- Decorate with cherries.
Nutrition Facts : Calories 381.9, Fat 8.2, SaturatedFat 4.4, Cholesterol 114.3, Sodium 299.9, Carbohydrate 70.1, Fiber 0.6, Sugar 49.7, Protein 8.7
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