 | Allergy Recipes |
|---|---|
 | Breads |
 | Breakfast |
 | Main Dishes |
 | Side Dishes |
 | Soups |
 | Sauces |
 | Desserts |
 | Candy |
 | Party Foods |
 | Beverages |
- Choose a Style:
- Regular Sized Text
- Large Text
No need to click anywhere for a printer-friendly version. Just print!
Click here for an alphabetical listing of all recipes.Pastel Tres Leches
Cake:
- 6 egg whites (save yolks)
- 1/2 c. sugar, divided
- 6 egg yolks
- 1 c. flour
Cream:
- 1 can (14 oz.) sweetened condensed milk
- 1 c. heavy whipping cream
- 1 can (5 oz.) evaporated milk
- 1/4 c. brandy
- 1 tsp. vanilla extract
Topping:
- 1 c. heavy whipping cream
- 2 TBS sugar
- 1/2 tsp. vanilla extract
Cake:
Beat egg whites and 1/4 c. sugar in a large mixing bowl until stiff peaks form. Combine egg yolks and remaining sugar in a medium bowl. Beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture.
Pour into a greased and floured 9 inch springform pan. Bake at 375° for 15 to 20 minutes or until just golden and toothpick inserted in center comes out clean. Remove from oven to wire rack.
Cream:
Combine sweetened condensed milk, whipping cream, evaporated milk, brandy, and vanilla in a medium bowl. Stir well. Prick top of cake thoroughly with toothpick. Pour 2 c. cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove sides of pan.
Topping:
Beat whipping cream, sugar, and vanilla in a small mixing bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.