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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 15 |
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During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! -Joan Meyers, Palos Park, Illinois Ingredients:
6 eggs |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
milk mixture: |
1 can (14 ounces) sweetened condensed milk |
1 can (12 ounces) evaporated milk |
1 cup 2% milk |
3 egg yolks, beaten |
1/4 cup rum, optional |
frosting: |
1 cup sugar |
3 egg whites |
1/4 cup water |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 350°. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13x9-in. baking dish.
2. Bake 20-25 minutes or until golden brown. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart.
3. In a small saucepan, bring the three milks to a boil over medium-low heat. Remove from heat; gradually stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Stir in rum if desired. Bring to a gentle boil; cook and stir 2 minutes.
4. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Cover and refrigerate for 8 hours or overnight.
5. In a large heavy saucepan, combine frosting ingredients over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 14-18 minutes.
6. Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator. Yield: 15 servings.
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