Three-Milk Cake (Pastel de Tres Leches)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Three-Milk Topping
1 can evaporated milk, (12-ounce)
1 can sweetened condensed milk, (14-ounce)
1 cup each: milk and sour cream (can use fat-free)
Whipped Cream Topping
2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract
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 fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don't beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack. Prepare Three-Milk Topping (Combine milks and sour cream, do not beat). Pour Topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes. Prepare Whipped Cream Topping (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) and refrigerate. Before serving, cover top and sides of cake with Whipped Cream Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.
Source: Adapted from a recipe from Chronicle files. In this recipe, the Three Milks Mixture is poured over the cooled cake and refrigerated overnight to absorb liquid.
Submitted by sooz
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