Mexican Dessert Recipes
Mexican Milk Cake - Pastel de Tres Leches
Mexican milk cake is moist, light and sweet but not overly so. It is very popular throughout Mexico and Nicaragua. This cake gets its name from the three types of milk used in the recipe, which are evaporated milk, heavy or evaporated cream and condensed milk.
When used together to make Mexican three milk cake, these milks produce exactly the right density and sweetness to make this a light, airy and tasty Mexican cake. This easy Mexican milk cake is actually soaked in the milk but this is not a new idea. Savarin, Baba and rum cakes are traditionally doused in alcohol to enhance their flavor. If you want to impress your guests, this is a delicious Mexican dessert recipe they are sure to love.
Traditional Mexican Three Milk Cake
Ingredients -
¾ cup butter
For the Milks:
2 cups evaporated milk
For the Meringue:
2 cups sugar
1¾ cups sugar
8 egg yolks
½ teaspoon salt
1 teaspoon vanilla extract
2½ cups sifted flour
2½ teaspoons baking powder
1 cup milk
6 egg whites
10 halved strawberries
3½ cups evaporated cream
1½ cups sweetened condensed milk
6 egg yolks
Juice of 2 limes
6 egg whites
1¾ cup light corn syrup
Preparation:
Preheat the oven to 350ºF.
Grease and flour an 8 by 12 inch cake pan.
Cream the butter than mix in the sugar. Keep beating until the mixture is creamy and light. Add the egg yolks. Slowly add the baking powder, salt and flour. Add the vanilla and slowly add the milk until the batter is thick. In another bowl, beat the egg whites until they form stiff peaks. Fold them into the batter and pour the batter into the cake pan. Bake for 40 minutes or until the edges are starting to turn golden brown. Cook the cake on a wire rack.
Next, prepare the milks. Blend them all together with the egg yolks in a food processor or blender. Bring half this mixture to the boil in a saucepan, stirring all the time. Remove from the heat and stir in the rest of the mixture. Pour this over the cake.
To make the meringue, mix the egg whites and sugar in a glass bowl over a pan of boiling water. Beat until stiff and add the corn syrup gradually. Keep beating until stiff peaks are formed. Add the lime juice and keep beating until it goes shiny. Remove the mixture from the heat. Invert the cake on a deep dish and spread this meringue mixture over the cake. Decorate it with the strawberry halves and serve at room temperature.
(Serves 12)
