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1995-09-27
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Newsgroups: rec.food.recipes
From: mike.henley@yob.com (Mike Henley)
Subject: Pastel De Tres Leches (Three Milk Cake)
Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569
Message-ID: <Cz8vBI.A1A@bonkers.taronga.com>
Date: Sat, 12 Nov 1994 04:28:51 GMT
Here is one that Garry Howard posted some time back. Three milk cake is
a fairly common dessert in Mexico and other Latin American countries.
It also happens to be pretty good if you like rich cakes. <grin>.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pastel De Tres Leches (Three Milk Cake)
Categories: Desserts, Cakes, Mexican
Yield: 6 servings
MMMMM-----------------------FOR THE BATTER----------------------------
3/4 c Butter plus 2 1/2 ts Baking powder
2 tb Butter 1/2 ts Salt
1 3/4 c Sugar 1 ts Vanilla extract
8 Egg yolks 1 c Milk
2 1/2 c Flour -- sifted 6 Egg whites
MMMMM-----------------------FOR THE MILKS----------------------------
2 c Evaporated milk 3 1/2 c Heavy cream (or whipping)
1 1/2 c Sweetened condensed milk 6 Egg yolks
MMMMM----------------------FOR THE MERINGUE---------------------------
6 Egg whites 1 3/4 c Light corn syrup
2 c Sugar 2 Limes -- juice only
MMMMM----------------------FOR THE GARNISH---------------------------
10 Strawberries, halved, OR 10 Mint leaves
- raspberries
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.
Recipe By: The Taste of Mexico by Patricia Quintana
Garry Howard garhow@hpubmaa.esr.hp.com
MMMMM