Sunday, July 25, 2010


In one of my trips to South America I was introduced to Torta de Tres Leches!  As I was trying a little piece of this cake, I had an explosion of flavors in my mouth. There is no way this cake can ever be accused of being DRY.
No wonder it is called tres leches, this cake gets its name from the three milks used to prepare the sauce that bathe the cake.

(Serves 10-12)
2 cups all purpose flour
2 teaspoons baking powder
1 cup whole milk
5 eggs
1 teaspoon vanilla extract
2 cups sugar
½ teaspoon salt

1 can sweetened condensed milk
1 can evaporated milk
1 cup heavy cream
½ teaspoon vanilla extract
3 egg whites
½ teaspoon cream of tartar
1 cup sugar
¼ cup water
1/2 teaspoon vanilla extract

Preheat the oven to 350° F Grease and lightly flour a baking dish.
To make the cake:
In a bowl whisk together the flour, salt and baking powder. Beat the egg whites with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for about 5 minutes. Add the egg yolks one at a time and reduce the speed to low. Add the flour mixture and vanilla extract and mix for 1 more minute.
Pour the batter into the baking dish and bake for 35 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15 minutes. While the cake is cooling, make the milk sauce. Whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl. Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for at least 3 hours or overnight before frosting.

For the frosting
In a small pot, mix the water and sugar over medium high heat, stirring constantly for 5 minutes. Set aside.
Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake and refrigerate until ready to serve.

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