Thursday, May 6, 2010

Tres Leches

In honor of Cinco de Mayo I made this yummy Latin American dessert for a family get-together we had. It's great for summer parties. Tres Leches is a a soggy cake, so for those of you "texture sensitive" peeps, this is not for you. But for the rest of us, Feliz Cinco de Mayo!!

{What you need}
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon cream of tartar

{Milk syrup}
1 can (12 oz.) evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 tablespoon almond extract

Preheat oven to 350. Generously butter a 13x9 inch baking dish.

Cake: Beat 3/4 cup sugar and the EGG YOLKS until light and fluffy, about 5 minutes. Fold in milk, vanilla, 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, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-40 minutes. Let the cake cool completely in the dish. Pierce the cake all over with a fork, taking care to not tear it up.

Syrup: Mix all syrup ingredients together until well blended. Pour the syrup over the cake, spooning the overflow back on top. Cover and let sit in fridge for 1-2 hours until the syrup is all absorbed.

Garnish with fresh strawberries, mangos, blueberries, etc., with either ice cream or fresh whipped cream. Enjoy!

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