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Try this Three Milk Cake - Pastel De Tres Leches recipe, or contribute your own.
"I'll use a little less syrup next time since it was a little TOO moist. But other than that, it was delicious. I added mashed bananas to the batter, that's how the birthday boy requested it, and it was delicious! Will be making again soon "
Recipe by: Houston Chronicle, May, 1997 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 Picos 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 Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #763 by Bill
NikkyBar40 2y agoI loved it but too sweet and creamy for my Family. I grew up with this dessert and so far, this is the BEST...
Daydreamer1227 2y agoThere was way to much liquid and not all of the cake absorbed it. The milk sat around the cake while the center didn't absorb any. I had to cut it into small squares in order for the milk to get to the center. Other than that, it tasted alright.
Trom23 2y agoWaaayy too much liquid, also combine the sour cream and condensed milk before adding the other milks- cut the regular milk pin half mind the cooking time as well, my oven baked this cake in about 30 minutes vs he 40-45 in the recipe
Dabedin 3y agoThis is absolutely to die for. It was my first time making tres leches, so the end product didn't look so visually appealing. It was a sloppy mess, but I think next time I will combine the milk mixture better. The sour cream didn't blend to well with the milks if you hand mix it like the directions state. I will probably use the electrical mixer on low so that the sour cream won't form clumps. Because when you pour it on the cake, the clumps look really gross. Hubby said it looked like puke. But it certainly didn't deter me from tasting it....and believe me, it was soooo good. I think next time I'll also half the milk mixture, as it was just too much liquid for the cake to absorb and still hold some shape/form. That also contributed to the sloppy mess bc it was just too wet.
MarciGee 3y agoI'll use a little less syrup next time since it was a little TOO moist. But other than that, it was delicious. I added mashed bananas to the batter, that's how the birthday boy requested it, and it was delicious! Will be making again soon
bdunman 4y agomy child and I had a blast making this
ItsJanikah 4y agothis was very good
Healthykids 4y agoThis cake was very rich and delicious! I will make it again.