tres leches (three-milk cake)
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The most famous Nicaraguan dessert is tres leches. Three different kinds of milk are used in its preparation--fresh milk, evaporated milk, and sweetened condensed milk--which explains the name.
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yield
8 -10
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For tres leches (three-milk cake)
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1 csugar
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5 lgeggs, separated
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1/3 cmilk
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1/2 tspvanilla extract
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1 call purpose flour
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1 1/2 tspbaking powder
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1/2 tspcream of tartar
- MILK SYRUP:
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1 12-oz canevaporated milk
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1 csweetened condensed milk
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1 cheavy cream (or whipping cream)
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1 tspvanilla extract
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1 Tbsplight rum
- MERINGUE:
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1 csugar
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1/2 tspcream of tartar
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3egg whites
How To Make tres leches (three-milk cake)
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1Preheat the oven to 350F. Generously butter a 13 x 9 inch baking dish.
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2Prepare the cake: Beat 3/4 cup of the sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour, and baking powder.
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3Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.
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4Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
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5Bake the cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold the cake onto a large, deep platter. Pierce the cake all over with a fork.
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6Prepare the milk syrup: Combine the evaporated milk, sweetened condensed milk, cream, vanilla, and rum in a mixing bowl. Whisk until well mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.
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7Prepare the meringue: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy sauce pan with 1/4 cup water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239 degrees F on a candy thermometer, 6 to 8 minutes.
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8Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the whites.
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9Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue.
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10Refrigerate the cake for at least 2 hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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