Desserts
Tres Leches
1-cup sugar, divided
5 large eggs, separated
1/3-cup milk
½ teaspoon vanilla extract
1-cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon cream of tartar
Milk Syrup (recipe follows)
Meringue (recipe follows)
Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish. Beat ¾ cup sugar and egg yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining ¼ cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan.
Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire rack. Unmold cake onto a deep, large platter. Pierce cake all over with a fork.
Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Refrigerate the cake covered at lease 2 hours before serving. Makes 8 to 10 servings.
Milk Syrup
1 (12-ounce) can evaporated milk.
1 cup each: sweetened condensed milk and whipped cream
1-tablespoon vanilla extract
1-tablespoon light rum.
Combine evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed.
