Pastel de Tres Leches

... submitted by mgorman
from Houston, TX

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (recipe follows)

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, one 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

1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
1 cup each milk and sour cream

Combine milks and sour cream (do not beat). Use as directed.



Meringue

1 cup sugar
1/2 cup water, heated
3 egg whites

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.

Note: The newspaper clipping for this recipe that I have is exactly the same as the
one above except
it calls for a whipped cream topping instead of a meringue. I've had it prepared
both ways in restaurants here, and both ways are equally yummy. The whipped cream
topping recipe is below.


Whipped Cream Topping

2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract

Chill cream, bowl, and beaters thoroughly. Beat cream with electric mixer until it
begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form.
Cover top and sides of cake with whipped cream with a spatula or knife. Cut cake
and serve (or cut the cake in squares and top with whipped cream when it is
served).


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