Las Tres Leches (Three Milk Dessert)
2 cups sugar
2 cups sifted flour
3 teaspoons baking powder
1 cup milk
Vanilla to taste (I use approx 2 tsp)
Preheat oven to 350. Separate egg whites from yolks and beat the egg whites until they begin to form firm peaks. Gradually add the sugar, by tablespoonfuls, adding the next when the previous has been mixed in. After the sugar, add the yolks one at a time, beating after each one is added. Add the sifted flour with the baking powder, alternating with dashes of milk. Add vanilla to taste. Pour into a high cake mold, greased and place it in the middle rack of the oven. I usually use a deep 9 x 13 inch Pyrex or castaway aluminum foil pan. Bake for 45 minutes without opening the oven. If you have a powerful oven, this may be reduced to 40 minutes. When finished, remove from oven and poke extensively with a fork so that the milk mixture can penetrate.
1 1/2 cans of condensed milk
1 1/2 cans evaporated milk (2 1/4 cup)
1 1/2 cups of heavy cream
3 egg yolks
Mix all of these ingredients well and pour gradually and evenly over the cake, allowing the milk to filter into the interior of the cake.
2 cups sugar
1 cup water
1/4 teaspoon cream of tartar
3 egg whites
In a medium sauce pan pour the sugar, water and cream of tartar. Place over medium heat until the syrup reaches the "point" (i.e. thickens) remove from heat. When the syrup begins to thicken (usually after it begins to boil) begin to beat the egg whites until they form firm peaks. While still warm (beware, if syrup is too hot, it can "cook" the meringue) commence adding the syrup--pouring in as a thread. Continue beating until meringue cools. You may want to transfer the syrup to a large measuring cup for easier pouring and to remove from the still hot saucepan.
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