Pastel De Tres Leches (three-milk Cake) Recipe

The best delicious Pastel De Tres Leches (three-milk Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pastel De Tres Leches (three-milk Cake) recipe today!

Hello my friends, this Pastel De Tres Leches (three-milk Cake) recipe will not disappoint, I promise! Made with simple ingredients, our Pastel De Tres Leches (three-milk Cake) is amazingly delicious, and addictive, everyone will be asking for more Pastel De Tres Leches (three-milk Cake).

What Makes This Pastel De Tres Leches (three-milk Cake) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pastel De Tres Leches (three-milk Cake).

Ready to make this Pastel De Tres Leches (three-milk Cake) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


FOR THE BATTER
3/4 c Butter
2 tb Butter
1 3/4 c Sugar
8 Egg yolks
2 1/2 c Flour; sifted
2 1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla extract
1 c Milk
6 Egg whites

FOR THE MILKS
2 c Evaporated milk
1 1/2 c Sweetened condensed milk
3 1/2 c Evaporated cream
6 Egg yolks

FOR THE MERINGUE
6 Egg whites
2 c Sugar
1 3/4 c Light corn syrup
2 Limes; juice only

FOR THE GARNISH
10 Strawberries; halved

From: Garry Howard garhow@hpubmaa.esr.HP.com

Date: 17 Feb 1994 01:18:15 -0500

Recipe By: The Taste of Mexico by Patricia Quintana
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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *