THREE-MILK CAKE (PASTEL DE TRES LECHES)

Steps:

• 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.
• Prepare Topping.
• Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
• Prepare Meringue and refrigerate.
• Before serving, cut cake into squares and spread Meringue over each.
• Garnish as desired with fresh berries and mint leaves.
• Topping-------------------------H' .
• Combine milks and sour cream (do not beat).
• Use as directed.
• Heat water in a saucepan. Add sugar and turn off heat.
• 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.