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home > recipes > dessert > pastel de tres leches 2
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).

Pastel de Tres Leches 2


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keyword: pastel
keyword: leches
ethnicity: mexican
recipes for dessert
recipes by mgorman
Email Address:
(posted November 1, 2005)

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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