Tres Leches (Three Milks Cake), Latin America
|Recipe courtesy Emeril Lagasse, 2002
Prep Time: 1 hour
Inactive Prep Time: 4 minutes
Cook Time: 1 hour
Yield: 1 cake, about 10 servings
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly slicedTo make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft
peaks form. Add the sugar gradually with the mixer running and peak to
stiff peaks. Add the egg yolks 1 at a time, beating well after the
addition of each.
Sift together the flour and baking powder and add to the egg
mixture, alternating with the milk. (Do this quickly so the batter does
not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream
mixture over it. Let sit and cool to room temperature. Cover and
refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a
saucepan combine the water and sugar. Bring to a boil. Reduce the heat
and stir to dissolve the sugar. Cook until the mixture reaches the soft
ball stage, 235 to 240 degrees F. Remove from the heat. In a medium
bowl, beat the egg whites to soft peaks. While beating, add the hot
syrup in a stream. Beat until all the syrup has been added, the mixture
cools, and a glossy icing forms.
To assemble: Remove the cake from the refrigerator and spread the
icing evenly across the top. Arrange the mango and papaya slices over
the top and serve.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved