Monday, April 13, 2015

Tres Leches
4 eggs plus 2 yolks (save whites for the meringue)
1/2C sugar
3/4C flour
½ tsp. baking powder
½ tsp. vanilla

1 can evaporated milk
1 can sweetened condensed milk
1-1/2C heavy cream
1 tsp. vanilla

1C sugar
1C water
2 egg whites
zest and juice of one lime

fresh berries (optional)

For the cake:  Preheat oven to 425F.  Butter a 13 x 9-inch glass dish.  Beat yolks and half of the sugar until pale and creamy – about 5 minutes.  Add the vanilla.  Beat the whites until soft peaks, add the remaining sugar and beat until fairly stiff.  Gently fold whites into yolk mixture alternately with flour/baking powder.  Spread evenly in the prepared pan and bake 10 to 12 minutes or until just colored on the top.  Let cool completely.

For the leche:  Mix all ingredients together in the food processor.

Lift the cake up and pour half of the elche under the cake in the pan.  Press the cake back into the pan and prick the top.  Pour all but ½ cup of the leche over the cake and let soak in.  Cover lightly with a tea towel white preparing the meringue.

For the meringue:  Heat the sugar and water in a covered pan until it comes to a boil.  Cook, without stirring, to the soft ball stage.  Meanwhile, beat the whites until fairly stiff.  With the machine running, pour the hot syrup over the whites and continue to beat 5 minutes.  Fold in the lime zest and juice and let cool.  Spread over the cake and chill well. 

Spoon the reserved leche among plates and spoon some of the tres leches on top.  Garnish with fresh berries, if desired.
MAKES:  12 servings

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