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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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With a large Hispanic population here, I have found the best recipes for Mexican food. This traditional Tres Leches Cake is a cross between cake and pudding. Ingredients:
6 eggs, separated |
1-1/2 cups sugar |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-1/2 cups water |
1 teaspoon almond extract |
topping: |
1 can (14 ounces) sweetened condensed milk |
2 cups heavy whipping cream |
1/2 cup light corn syrup |
7 tablespoons evaporated milk |
2 teaspoons vanilla extract |
icing: |
1/2 cup heavy whipping cream |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 cup (8 ounces) sour cream |
2 tablespoons confectioners' sugar |
1 teaspoon almond extract |
Directions:
1. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
3. In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
5. In a small bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving. Yield: 12-15 servings.
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