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Adrian's Tres Leches Cake
Served with The Things They Carried Cake: 1 cup sugar 5 eggs, separated 1/4 cup water 1 cup sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar Syrup: 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 1.5 cups heavy cream 1/2 cup liqueur Preheat oven to 325. Beat egg yolks and 2/3 cup of sugar on high speed for 5 minutes or until the mixture is very thick. Lower speed and beat in water. Beat on high 30 seconds more until mixture thickens again. Sift flour, baking powder and salt over yolk mixture and set aside. Beat egg whites until foamy, add cream of tartar, and beat until soft peaks form. Gradually beat in remaining 1/3 cup of sugar, beating until stiff peaks form. Add 1/3 of the egg whites to the yolk mixture and fold until incorporated. Fold in remaining whites. Pour into a glass 9x13 inch pan. Bake 30-40 minutes or until cake tester comes out clean. Let cake cool. Combine the evaporated milk, sweetened condensed milk, cream and liqueur. Whisk until mixed. Pour the syrup over the cake. If necessary, poke cake surface and loosen cake from the edge to help syrup soak in. Refrigerate until serving. Note: Using half cream, half sour cream supposedly gives a more authentic result. I tried that for the version I served but I think it is better without the sour cream. I used Frangelico for the liqueur. |