Three Milk Cake (Pastel de Tres
Leches)
Adapted from an old recipe in the Houston Chronicle. Martha Helton
Adapted from an old recipe in the Houston Chronicle. Martha Helton
1 ½ cups all-purpose flour ½ cup
whole milk
2 teaspoons baking powder Three-Milk
Topping (recipe follows)
4 eggs – separated Whipped
Cream Topping (recipe follows)
1 ½ cups sugar
Preheat oven to 350 degrees.
Grease and flour a 13 X9X2 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 in to prepared pan and bake until edges are
golden brown, about 30 – 35 minutes.
Remove from oven; let cool on 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…Garnish with fresh berries.
Three- Milk Topping
1 12 oz. can evaporated milk 1
teaspoon vanilla extract
1 cup sweetened condensed milk 1 tablespoon light rum
1 cup whipping cream
Combine all ingredients in a mixing bowl and whisk until
well mixed. Keep in refrigerator until
cake is baked and then pour over top of cooled cake.
Whipped
Cream Topping
2 cups whipping cream
1 tablespoon sugar
1 teaspoon almond extract
Chill cream, bowl and beaters thoroughly. Beat cream until it begins to thicken. Gradually add sugar and extract and beat
until stiff peaks form.
