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Torta de tres Leches
Three Milk Cake
CAKE:
2 C flour
2 tsp. baking powder
1 C milk
5 eggs
1 tsp. vanilla
6 TBS butter
2 C sugar
1/2 tsp. salt
Preheat oven to 350-degrees F. Grease and lightly flour a baking dish.
In a bowl, whisk together the flour, salt and baking powder. Heat the milk and butter in a small pan; remove from heat and set aside. In a large bowl, beat eggs on high speed with an electric mixer for about two minutes. Add sugar and continue mixing for about five minutes. Reduce mixer speed to low. Add flour and butter mixtures; add vanilla and mix for about one more minute. Pour batter into greased and lightly floured baking dish; bake for forty to forty-five minutes, or until a toothpick inserted in the middle of cake comes out clean and dry. Remove cake from oven; poke holes on top of cake using a fork. Set aside and allow to cool for about ten to fifteen minutes.
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 C heavy cream
1 TBS vanilla
In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla. Pour sauce over the cake until absorbed. Refrigerate for at least three hours or overnight before frosting.
2 egg whites
1/2 tsp. cream of tartar
1/2 C sugar
1/4 C water
1/2 tsp. vanilla
In a small saucepan, mix water and sugar over medium high heat, stirring constantly for about five minutes. Set aside. In a bowl, beat egg whites with cream of tartar until stiff peaks form. While beating egg whites, add water/sugar mixture; continue to beat for about five more minutes. Add vanilla; beat for one more minute. Spread frosting over the cake. Refrigerate until ready to slice and serve.
*Torta de tres Leches image (C) Lorelei Norman (2010). Used under the Creative Commons CC0 1.0 Universal Public Domain Dedication. The copyright holder has dedicated the work to the public domain by waiving all of his or her rights to the work worldwide under copyright law, including all related and neighboring rights, to the extent allowed by law.
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