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Add a photoAlthough Tres Leches Cake ownership is disputed by many of Latin America countries, certainly, has became a stapple for Mexican restaurants and every time I ate at one I tried their own... but was never satisfied. Either were too sweet, soggy or lack of flavor. After testing recipes from scratch. This is IT!
Ingredientes
- 5 large eggs separated yolks from whites
- 1 cup of regular white sugar
- 1/3 cup whole milk
- 1/2 tablespoon vanilla extract
- 1 cup cake flour sifted
- 2 tablespoon baking powder
- 1/2 tablespoon cream of tartar
- Milk cream:
- 1 can evaporated milk
- 1 can condensed sweetened milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cognac or rhum
- Meringue:
- 1 1/2 cup white regular sugar
- 1/2 tablespoon cream of tartar
- 2 egg whites at room temperature
Direcciones
- Oven 350 F
- Cake:
- Beat 3/4 cup of sugar with 5 egg yolks until light yellow and fluffy. Add milk, vanilla and flour sifted with baking powder.
- On a different bowl, beat 5 egg whites for 2 minutes, add cream of tartar and 1/4 cup of sugar one bit at a time. Keep beating until firm.
- Add egg mixture to flour mixture very gently, without beating.
- Pour in a buttered medium rectangular mold.
- Bake 50 minutes or until completely done, test toothpick should come completely dry.
- Let cool one hour, and prick the top.
- Combine the milks, cream, vanilla and liquor, mix well. Pour over the cake gently letting the sponge absorb all the milk. Refrigerate overnight.
- Meringue:
- Beat egg whites with cream of tartar, add sugar one bit at a time untill firm peaks are formed. Cover the cake making soft peaks all around. Use a manual torch to brown the meringue on the sides.
- Refrigerate 4 more hours at least
