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Ingredientes
- 1-3/4 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c. granulated sugar
- 1/2 c. tequila (80 proof)
- 3 large large eggs, separated
- 1 vanilla bean scrapings
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1/2 c. confectioners' sugar
- 1 tsp cream of tartar
- 8 fluid ounce whole lowfat milk
- 8 fluid ounce evaporated lowfat milk
- 8 fluid ounce condensed, sweetened lowfat milk
Direcciones
- In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.In a separate bowl, dissolve sugar in tequila. Add in egg yolks, and put together, till mix is light yellow and fluffy. Add in half of flour mix, and beat, till completely dissolved. Add in other half and beat again, till flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir till combined.
- In a clean mixing bowl with an electric mixer, beat egg whites till they start to get white and frothy, about 1 or possibly 2 min. Add in confectioners' sugar and cream of tartar and continue to beat till egg whites form soft peaks.
- Add in egg whites to cake batter. Gently mix in whites till completely incorporated. Pour into a well-greased or possibly lined 9x13 inch baking pan.
- Bake in a preheated, 375°F, 50-60 min or possibly till a toothpick inserted in the center comes out clean. Set aside.
- While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour lowfat milk mix over top. Cover and chill overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 288 | |
| Calories from Fat 41 | 14% |
| Total Fat 4.63g | 6% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 248mg | 10% |
| Potassium 247mg | 7% |
| Total Carbs 48.24g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 31.23g | 21% |
| Protein 7.46g | 12% |
