Pastel de Tres Leches (Cake with 3 Milks)
For the Cake:
1 1/2 cups extra fine granulated sugar
9 eggs
3/4 cup softened butter
2 cups cake flour
1 1/2 teaspoons baking powder
1 cup whole milk
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
Milk Mixture:
1 (12 oz.) can evaporated milk
1 (14 ounce) can sweetened condensed
2 cups heavy whipping cream
For the Frosting:
1 carton Cool Whip
Instructions:
Preheat oven to 350 degrees. Lightly grease and flour a 13x9 rectangular cake pan. Set aside.
To Make Cake:
Combine the flour and baking powder in a medium bowl. Set aside.
Cream together the butter and sugar. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside.
In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in the vanilla & almond flavorings. Pour batter into prepared cake pan. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the pan and cool completely.
For the Milk Mixture: In a large bowl combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well.
Replace the cake into the pan upside down (the original top on the bottom to aid the absorption of the milk mixture). Pierce the cake with a fork and pour the milk mixture over the cake.
Frost with Cool Whip. Also delicious with fresh coconut and crushed pineapple, chopped nuts or any fresh fruit of your choice.
[/i]
|