Ingredients: |
Ingredients: 2 1/2 C all purpose flour
1 tsp baking powder
7 eggs, separated
1 C sugar
3/4 C Milk
1 tsp vanilla extract
1 can evaporated milk
1 can sweetened condensed milk
1 C heavy (double) cream
1/4 C brandy (optional)
Frosting:
6 Egg whites
pinch of salt
1/4 tsp cream of tartar
3/4 C water
1 1/2 C sugar
peel of 1 lime, grated
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Directions: |
Directions:Preheat the oven to 375º. Grease and flour a 9 in springform pan (cake tin). Sift the flour and baking powder together.
In a large bowl, beat the egg whites with an electric mixer until frothy. Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time. Turn down the mixer to a slower speed and add one-third of the flour and on-third of the milk. Repeat until all the flour and milk are incorporated, then add the Vanilla. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and remove from the pan. Cut the cake into 3 layers.
In a bowl, combine the evaporated milk, condensed milk and cream. if you wish, stir in the brandy. Pour one-third of the milk mixture over the bottom layer of the cake, set the middle layer on top, pour one-third of the milk mixture over it, cover with the top layer of cake and pour the remaining milk mixture over it.
To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks. Set aside
Mix the water, sugar and lime peel in a small heavy saucepan. Bring to a boil over medium-high heat and cook until a candy thermometer resisters 238º or soft ball. Remove from the heat and add to the beaten egg whites in a thin stream. Beat for 6 minutes or until the mixture is stiff.
Cover the top and sides of the cake with the frosting and refrigerate until just before serving. |
This recipe for Pastel Tres Leches (Three Milk Cake) is from