Ok, it beeing a request from Ken as well as Chuck's, here's an easy recipe to make a classic latinamerican dessert cake. A spongy, creamy, sweet pastel de tres leches. I tried to keep this simple and believe I managed to do it.
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Ingredients:
CAKE
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted
CREAM
14 oz. sweetened condensed milk
1 cup heavy whipping cream (or, if ye can, Media Crema)
2/3 cup evaporated milk
1/4 cup brandy
1 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
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Directions:
FOR CAKE:
-Preheat oven to 375° F. Grease and flour 9-inch springform pan.
-Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
-Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
FOR CREAM:
-Combine sweetened condensed milk, whipping cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream (be sure to bathe the cake in all the excess cream that comes out).
FOR TOPPING:
-Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.
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Hope ye all enjoy the cake and be sure to let me know if ye want another recipe.
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----------------------------------------------
Ingredients:
CAKE
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted
CREAM
14 oz. sweetened condensed milk
1 cup heavy whipping cream (or, if ye can, Media Crema)
2/3 cup evaporated milk
1/4 cup brandy
1 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
----------------------------------------------
Directions:
FOR CAKE:
-Preheat oven to 375° F. Grease and flour 9-inch springform pan.
-Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
-Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
FOR CREAM:
-Combine sweetened condensed milk, whipping cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream (be sure to bathe the cake in all the excess cream that comes out).
FOR TOPPING:
-Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.
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Hope ye all enjoy the cake and be sure to let me know if ye want another recipe.
