| 2 recipes here (1) Pastel de Tres Leches Three Milks Cake From Cafe Central, El Paso 9 eggs (room temperature) 1 1/2 cups sugar 12 tablespoons butter (softened) 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 1 teaspoon cream of tartar Preheat oven to 350 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed. In a separate bowl combine flour and baking powder. In a third bowl mix milk and vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition. Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9- by 13-inch metal baking pan. Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool. (May also be baked in an 11.5 by 17.5 inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.) Three Milks 2 cups heavy cream 1 five-ounce can (5/8 cup) evaporated milk 1 fourteen-ounce can (7/8 cup) sweetened condensed milk Stir the milks together thoroughly; do not beat. Do not refrigerate canned milks before using. Cream Icing 2 cups heavy cream 1/3 cup sugar Whip cream and sugar together until stiff. When cake is cool, slice or peel off the thin top crust. Ice sides first, creating a small lip on top to catch milk mixture. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4 of mixture). Finish icing top. Refrigerate. (If using an 11.5 by 17.5 inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12 (2) Tres Leches 'Three Milks' Makes 1 - 12 x 8 inch cake It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold. 5 eggs 1 cup white sugar 1 cup self-rising flour 1 teaspoon vanilla extract 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 cup milk 1 tablespoon vanilla extract 3 egg whites 1 cup white sugar 1 teaspoon vanilla extract 1 Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C). 2 Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool. 3 Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake. 4 To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake. |