*  Exported from  MasterCook  *

                Three-Milk Cake (Pastel De Tres Leches)

Recipe By     : Houston Chronicle, May, 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert                          Mexican/Tex-Mex

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       CAKE
  1 1/2  cups          all-purpose flour
  1      tablespoon    baking powder
  4                    eggs -- separated
  1 1/2  cups          sugar
    1/2  cup           milk
                       fresh strawberries and mint leaves for
                       -- garnish (optional)
                       TOPPING
  1      can           (12-ounce) evaporated milk
  1      can           (14-ounce) sweetened condensed milk
  2      cups          milk
  1      carton        (16-ounce) sour cream
  1      cup           sugar
    1/2  cup           water -- heated
  3                    egg whites

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking powder. In large bowl with clean beaters, beat
egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes,
Remove from oven and let cool on a rack. Topping: Combine milks and sour
cream (do not beat). Pour Topping over cake and let sit until all the
mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate:   Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

"This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico's reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking. " Houston Chronicle, May, 1997

By Lou Parris <[email protected]> on May 13, 1997



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