"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tres Leches Cake Recipe

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This recipe for Tres Leches Cake, by , is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anna Christian Mcmullen


5 eggs, yolks and whites separated
1 1/2 t fresh lemon juice
1 c sugar
1 t kosher salt
1 c four
1 1/2 t baking powder
1/4 c whole milk
2 t vanilla extract
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk
1/2 c sliced almonds, toasted

Preheat oven to 350

1.Use an electric mixer with whisk attachment to beat egg whites until bubbly and frothy, then add lemon juice. Gradually add 1/2 c sugar until egg whites form stiff peaks.

2. Combine egg yolks, salt and 1/2 c sugar. Beat with a paddle attachment until light yellow about 3 minutes.

3. Whisk flour and baking powder together in another medium bowl. Mix half of the flour mixture with the yolk mixture. Add the milk and 1 t vanilla to the yolk mixture. Add the remaining flour mixture. Mixing to incorporate each time.

4. Add 1/2 c of the egg whites to the yolk mixture. Fold the remaining whites into the yolks in 3 stages. Pour the batter into a greased and floured cake pan. Bake 40 minutes. Cool.

5. Pierce the cooled cake all over with a knife or fork. In a small bowl, whisk the condensed and evaporated milks and the remaining teaspoon of vanilla and pour all over the cake. Cover the cake with plastic wrap and refrigerate over night. When ready to serve top with toasted almonds.




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