I visited El Paso and was won over by the excellent "Cafe Central" restaurant downtown. Upon arriving home, I searched the internet for their recipes and found one from the 1999 Texas Monthly magazine, courtesy of Cafe Central's pastry chef, Maria Devora. Instead of merengue icing, it substitutes a "sugar-cream." All prep times are guesses.
Provided by Jessica T
Categories Dessert
Time 1h
Yield 1 9x13 cake, 1 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven to 350 degrees.
- Separate egg yolks and whites, keeping whites at room temperature.
- In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
- Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
- In a separate bowl combine flour and baking powder.
- In a third bowl mix milk and vanilla.
- Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
- Beat until smooth after each addition.
- Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
- Grease bottom of a 9- by 13-inch metal baking pan.
- Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.
- (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).
- Three Milks:.
- Stir the milks together thoroughly; do not beat.
- Do not refrigerate canned milks before using.
- Cream Icing:.
- Whip cream and sugar together until stiff.
- When cake is cool, slice or peel off the thin top crust.
- Ice sides first, creating a small lip on top to catch milk mixture.
- Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
- Finish icing top.
- Refrigerate.
- (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.
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muzamil waseer
[email protected]This is the best tres leches cake I've ever had.
Ridhoy Khan
[email protected]I'll definitely be making this cake again.
Annabella Perry
[email protected]This cake is amazing!
Messy Morris
[email protected]The frosting was too runny.
Jerry Penney
[email protected]The cake was a bit dry.
Jorge Donele
[email protected]I found this cake to be a bit too sweet for my taste.
Baby Baby
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a special occasion dessert that will impress your guests.
AR ASIF AHEMED
[email protected]The frosting on this cake is the perfect finishing touch. It's light and fluffy, and it doesn't overpower the cake.
Abraham Obour
[email protected]I love the way the tres leches cake soaks up the milk mixture. It's so moist and flavorful.
sita sharma
[email protected]This cake is a great make-ahead dessert. You can make it a day or two ahead of time and it will still be delicious.
Sinfa Afrin
[email protected]I love that this cake doesn't require any special ingredients. I always have everything I need on hand.
Julian Tim
[email protected]This cake is so easy to make, even for a beginner baker. The instructions are clear and concise.
Himon sutra dhar
[email protected]I've made this cake a few times now and it always turns out great. It's a hit with my family and friends.
Aidan Barrick
[email protected]This tres leches cake is the perfect combination of moist, fluffy sponge cake and creamy, milky sauce. It's not too sweet, and the flavors of the milk, eggs, and vanilla really shine through.