Desserts
Three Milk Cake (Pastel de Tres Leches)
1 ½ cups all-purpose flour 2 teaspoons baking powder 4 eggs, separated 1 ½ cups sugar ½ cup milk Three-Milk Topping (recipe follows) Whipped Cream Topping (recipe follows)Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don't beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack. Prepare Three-Milk Topping. Pour topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes.
Prepare Whipped Cream Topping and refrigerate. Before serving, cover top and sides of cake with Whipped Cream Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.
Three-Milk Topping
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup each: milk and sour cream (can use fat free)
Combine milks and sour cream (do not beat). Use as directed.
Whipped Cream Topping
2 cups whipping cream
1-tablespoon sugar
1-teaspoon vanilla or almond extract
Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover top and sides of cake with whipped cream with a spatula or knife. Cut cake and serve. Or cut the cake in squares and top with whipped cream when it is served.
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