Free Online Recipes
 |  

Sign Up login
 
 

Tres Leches Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Tres Leches

Category   Desserts - Breads
Sub Category   None

Ingredients
For the Cake:
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar
For the milk syrup:
 
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 tbsp light rum
For the meringue:
1 cup sugar
1/2 tsp cream of tartar
3 egg whites

Instructions
Preheat oven to 350 degrees F. Generously butter a 13x9-inch baking dish. For the cake: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour, and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels frim and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold onto a large, deep platter. Pierce the cake all over with a fork, taking care not to tear it up.
For the milk syrup: Combine the evaporated mild, sweetened condensed milk, cream, vanilla, and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
For the meringue: Place 3/4 cup plus 2 tbsp of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239 degrees F on a candy thermometer, 6 to 8 minutes. Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tbsp of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites. Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.
Serving Suggestions
Great with coffee.


Originally Submitted
11/12/2008





0 Out of 5 from 0 reviews

You can add this Tres Leches recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.