TRES LECHES  (Three Milk Cake) (10 servings)

    Tres leches is the most famous Nicaraguan dessert. Three different
kinds of milk are used in its preparation, hence the name. Universally
appealing, this Nicaraguan dessert has been adopted by many Cuban and
other Hispanic restaurants in Miami. The recipe comes from Los
Ranchos.

   FOR THE CAKE:
   1 cup sugar
   5 eggs, separated
   1/3 cup milk
   1/2 teaspoon vanilla extract
   1 cup all-purpose flour
   1 1/2 teaspoons baking powder
   1/4 teaspoon cream of tartar
   Butter for greasing baking dish

   FOR THE MILK SYRUP:
   1 3/4 cups (12-ounce can) evaporated milk
   1 cup sweetened condensed milk
   1 cup heavy cream
   1 teaspoon vanilla
   1 tablespoon rum

   FOR THE MERINGUE:
   1 cup sugar
   1/2 teaspoon cream of tartar
   3 egg whites

   Prepare the cake. Beat 3/4 cup sugar and the egg yolks until light
and fluffy. Stir in the milk, vanilla extract, 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. Gently fold the whites
into the yolk mixture.  Spoon this batter into a 9-by-13-inch greased
baking dish.

   Bake the cake for 40 to 50 minutes at 350 degrees or until it feels
firm and an inserted toothpick comes out clean. Let the cake cool
completely and unmold onto a large, deep platter. Let cool for 2 hours.
Pierce the cake all over with a fork.

   Prepare the milk syrup. Combine the evaporated milk, sweetened
condensed milk, cream and flavorings and whisk until mixed. Pour the
syrup over the cake, spooning the overflow back on top until all is
absorbed.

   Prepare the meringue. Place all but 2 tablespoons sugar in a heavy
saucepan with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook over
high heat, covered, for 2 minutes. Uncover the pan and cook the sugar
to the soft ball stage, 239 degrees on a candy thermometer.

   Meanwhile, beat the egg whites to soft peaks with the remaining 1/4
teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and
continue beating to stiff peaks. Pour the boiling sugar syrup in a thin
stream into the whites and continue beating until the mixture is cool.

   Thickly spread the top and sides of the cake with meringue, using a
wet spatula. Refrigerate the cake for at least 2 hours before serving.

   Per serving: 482 calories, 12 gm protein, 71 gm carbohydrates, 18 gm
fat, 10 gm saturated fat, 194 mg cholesterol, 199 mg sodium.


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Pastel De Tres Leches (Three-Milk Cake)


                        -----FOR THE BATTER-----
     3/4  cup           butter
   2      tablespoons   butter
   1 3/4  cups          sugar
   8                    egg yolks
   2 1/2  cups          flour -- sifted
   2 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
   1      teaspoon      vanilla extract
   1      cup           milk
   6                    egg whites
                        -----FOR THE MILKS-----
   2      cups          evaporated milk
   1 1/2  cups          sweetened condensed milk
   3 1/2  cups          evaporated cream
   6                    egg yolks
                        -----FOR THE MERINGUE-----
   6                    egg whites
   2      cups          sugar
   1 3/4  cups          light corn syrup
   2                    limes -- juice only
                        -----FOR THE GARNISH-----
  10                    strawberries -- halved

This unusual cake is served for special occasions in Mexico,
particularly in Sinaloa, where it originated.

Preheat oven to 350 degrees.  Grease and flour a 12 by 8 inch cake
pan.

Prepare the batter:  Cream butter.  Gradually mix in sugar, and
continue beating until mixture is light and creamy.  Add egg yolks.
Slowly mix in flour, baking powder, and salt.  Add vanilla extract, and
slowly mix in milk until batter is thick.

In another bowl, beat egg whites until stiff.  Fold into batter.  Pour
batter into cake pan.

Bake for 40 minutes or until edges are golden brown.  Remove from oven
and cool on rack.

Prepare the milks:  Blend evaporated and condensed milks and evaporated
cream cream with egg yolks in a blender or food processor.  Bring half
this mixture to a boil in a saucepan, stirring constantly.  Remove from
heat, and stir in remaining mixture.  Pour over cake.

Prepare the meringue:  In a double boiler, mix egg whites and sugar.
Beat until stiff.  Slowly add corn syrup, and continue beating until
stiff peaks form.  Add lime juice, and continue beating until shiny.
Remove from heat.  Invert cake on a deep dish or platter.  Spread
meringue over cake, and decorate with strawberries.  Serve at room
temperature.


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Tres Leches Cake

Cake:
6 eggs, separated
2 cups sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 tsp. vanilla

Sauce:
1 can (13 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 can (225 grams) Crema Media (Light Cream)*

Frosting:
2 egg whites
Dash of salt
2 Tbsp. white corn syrup
1 1/2 cups sugar
1/3 cup water
2 tsp. vanilla

Beat egg whites until peaks form.  Add sugar gradually.  Add yolks; beat 3
minutes.  Combine flour and baking powder; add to egg mixture alternately
with milk.  Pour into well greased 9 X 13-inch pan.  Bake at 350 degrees
F. for 30 to 40 minutes.  Pour sauce ingredients into blender; blend. 
Punch holes in cake with toothpick while yet warm; pour sauce over cake.
Allow cake to cool in refrigerator before frosting. 

To make frosting: mix all ingredients in the top of double boiler.  Cook
for 7 to 10 minutes while beating constantly.  Frost cake.  Keep
refrigerated. 

*Can be found in Mexican food store.  If unable to find, the same
amount of heavy whipping cream may be substituted.


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Title: Tres Leches
 Categories: Desserts, Mexican
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      1 c  Sugar
      5 lg Eggs
    1/2 c  Milk
    1/2 t  Vanilla extract
      1 c  Flour
  1 1/2 t  Baking powder
    1/2 t  Cream of tartar

---------------------------------MILK SYRUP---------------------------------
      1 cn Evaporated milk 12 oz
      1 c  Sweetened condensed milk
      1 c  Heavy cream or whipping crem
      1 t  Vanilla extract
      1 T  Light rum

----------------------------------MERINGUE----------------------------------
      1 c  Sugar
    1/2 t  Cream of tarter
      3    Egg whites
 
Preheat oven to 350 degrees.  Generously butter a 13X9 in baking dish.
Prepare the cake:  beat 3/4 of the 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 tarter
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 mixture into the buttered baking
dish. Bake the cake until the cake feels firm and an inserted toothpick
comes out clean, 40 to 50 minutes.  Let the cake cool completely on a wire
over with a fork.  Prepare the milk syrup:  combine the evaporated milk,
sweetened condensed milk, cream, vanilla and rum in a mixing bowl.  Whisk
until well mixed.  Pour the syrup over the cake, spooning the overflow
back on top until all is absorbed. 

Prepare the meringue:  Place 3/4 cup plus 2 Tbls of the sugar in a heavy
saucepan with 1/4 cup of water.  Cover and cook over high heat for 2
minutes.  Uncover the pan and cook the sugar to the soft ball stage, 239F
on the candy thermometer, 6 - 8 minutes. Meanwhile, beat the egg whites to
soft peaks with the cream of tarter. Add the remaining 2 Tbls sugar and
continue beating to stiff peaks.  Pour the boiling sugar syrup i a thin
stream into the whites and continue beating until the mixture is cool to
touch.  The hot syrup "cooks" the 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. 
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