Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 c. Sugar
- 5 x Large eggs, separated
- 1/3 c. Lowfat milk
- 1/2 tsp Vanilla extract
- 1 c. All-purpose flour
- 1Â 1/2 tsp Baking pwdr
- 1/4 tsp Cream of tartar
- Â Â Butter for greasing baking dish
- 1 can (12-ounce) evaporated lowfat milk
- 1 c. Sweetened condensed lowfat milk
- 1 c. Heavy cream
- 1 tsp Vanilla
- 1 Tbsp. Rum
- 1 c. Sugar
- 1/2 tsp Cream of tartar
- 3 x Egg whites
Direcciones
- TRES LECHES (Three Lowfat milk Cake) (10 servings), The Washington Post, February
- Tres leches is the most famous Nicaraguan dessert. Three different kinds of lowfat milk are used in its preparation, hence the name. Universally appealing, this Nicaraguan dessert has been adopted by many Cuban and other Hispanic restaurants in Miami. The recipe comes from Los Ranchos.
- Prepare the cake. Beat 3/4 c. sugar and the egg yolks till light and fluffy. Stir in the lowfat milk, vanilla extract, flour and baking pwdr.
- Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add in the remaining 1/4 c. sugar and continue beating till the whites are glossy and hard. Gently fold the whites into the yolk mix. Spoon this batter into a 9-by-13-inch greased baking dish.
- Bake the cake for 40 to 50 min at 350 degrees or possibly till it feels hard and an inserted toothpick comes out clean. Let the cake cold completely and unmold onto a large, deep platter. Let cold for 2 hrs. Pierce the cake all over with a fork.
- Prepare the lowfat milk syrup. Combine the evaporated lowfat milk, sweetened condensed lowfat milk, cream and flavorings and whisk till mixed. Pour the syrup over the cake, spooning the overflow back on top till all is absorbed.
- Prepare the meringue. Place all but 2 Tbsp. sugar in a heavy saucepan with 1/4 tsp. cream of tartar and 1/2 c. water. Cook over high heat, covered, for 2 min. Uncover the pan and cook the sugar to the soft ball stage, 239 degrees on a candy thermometer.
- Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 tsp. cream of tartar. Add in the remaining 2 Tbsp. sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating till the mix is cold.
- Thickly spread the top and sides of the cake with meringue, using a wet spatula. Chill the cake for at least 2 hrs before serving.
- /CAKES
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 10 servings | |
| Calories 465 | |
| Calories from Fat 167 | 36% |
| Total Fat 18.92g | 24% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 336mg | 14% |
| Potassium 223mg | 6% |
| Total Carbs 67.33g | 18% |
| Dietary Fiber 0.3g | 1% |
| Sugars 57.36g | 38% |
| Protein 7.43g | 12% |
