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Lisa - LA

Here is my favorite one, posted by e. in SF - REC: Tes Leches Cake

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4659 posts
Joined: Dec 9, 2005


Posted to Thread #1644 at 9:06 pm on Apr 29, 2006

Here it is, from e. in SF:

Here's a really good one. . . I usually make it in a deep 9" cake pan and it's incredibly good with strawberries served on the side. I use whipped cream as the frosting but traditionally, a meringue frosting similar to 7 minute frosting is used.



1 cup sugar, divided
5 large eggs, separated
1-3 cup milk
1-2 teaspoon vanilla extract
1 cup all-purpose flour
1 1-2 teaspoons baking powder
1-2 teaspoon cream of tartar

Milk Syrup (recipe follows)

Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish or a deep 9" cake pan. Beat 3-4 cup sugar and egg
yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining 1-4 cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan.

Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire
rack. Unmold cake onto a deep, large platter. Pierce cake all over with a fork.

Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue or whipped cream. Refrigerate the cake covered
at least 2 hours before serving. Makes 8 to 10 servings.


1 (12-ounce) can evaporated milk
1 cup each: sweetened condensed milk and
whipping cream
1 teaspoon vanilla extract

Combine evaporated milk, sweetened condensed milk, cream, vanilla. Whisk until well mixed. </i>

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