Tres Leches
Amber found this recipe in The Washington Post, February 6, 1991
Tres leches is the most famous Nicaraguan dessert. Three different kinds
of milk are used in its preparation, hence the name. The recipe comes
from Los Ranchos.
For the cake:
- 1 cup sugar
- 5 eggs, separated
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- Butter for greasing baking dish
For the milk syrup:
- 1 3/4 cups (12-ounce can) evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum
- For the meringue:
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- 3 egg whites
Prepare the cake. Beat 3/4 cup sugar and the egg yolks until light
and fluffy. Stir in the milk, vanilla extract, flour and baking powder.
Beat 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. Gently fold the whites into the
yolk mixture. Spoon this batter into a 9-by-13-inch greased baking dish.
Bake the cake for 40 to 50 minutes at 350° or until it feels firm
and an inserted toothpick comes out clean. Let the cake cool completely
and unmold onto a large, deep platter. Let cool for 2 hours. Pierce
the cake all over with a fork.
Prepare the milk syrup. Combine the evaporated milk, sweetened condensed
milk, cream and flavorings and whisk until mixed. Pour the syrup over
the cake, spooning the overflow back on top until all is absorbed.
Prepare the meringue. Place all but 2 tablespoons sugar in a heavy
saucepan with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook over
high heat, covered, for 2 minutes. Uncover the pan and cook the sugar
to the soft ball stage, 239° on a candy thermometer.
Meanwhile, beat the egg whites to soft peaks with the remaining 1/4
teaspoon 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.
Thickly spread the top and sides of the cake with meringue, using
a wet spatula. Refrigerate the cake for at least 2 hours before serving.
