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3 Leches cake
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 2 1/2 cups | all-purpose bleached flour |
| 2 teaspoons | baking powder |
| 3/4 teaspoon | salt |
| 8 | eggs, separated |
| 2 cups | extra-fine sugar, such as Baker's |
| 1 tablespoon + 1 teaspoon | fresh squeezed lime juice |
| 2 teaspoons | vanilla |
| 2/3 cup | whole milk, room temperature |
| Four-milk topping | |
| 1 can (12 ounces) | evaporated milk |
| 1 can (14 ounces) | condensed milk |
| 8 ounces | heavy cream |
| 1/2 cup | crema Mexicana, (see Note), or substitute heavy cream |
| 1/2 teaspoon | pure vanilla |
| Whipped cream icing | |
| 8 ounces | heavy whipping cream |
| 1 tablespoon | powdered sugar |
| 1 teaspoon | pure vanilla |
For the cake: Preheat oven to 350°. Mist a 9 x 13-inch baking pan (I use a glass pan) with baking spray. Line bottom with parchment and mist.
Sift flour, baking powder and salt together. Set aside.
In a large bowl of a standing mixer, or with a hand-held mixer, whip egg whites on medium speed to soft peaks. Slowly add the sugar; raise speed to high and continue whipping to stiff peaks.
Reduce speed to low, and beat in yolks one by one. Beat in the lime juice and vanilla.
Add the flour mixture alternately with the milk, in two or three additions, ending with the flour. Stop the mixer when all the flour is just in. Use a spatula to quickly and gently finish folding in all the flour until it is just moistened and there are no dry spots. The batter will be thick and slightly lumpy.
Pour into the prepared baking dish. Tap on counter to release air bubbles. Bake for 30-35 minutes (exact time will depend on whether your pan is metal or glass), or until cake is golden and center springs back when touched.
For the topping: While cake is baking, whisk together evaporated milk, condensed milk, heavy cream, crema Mexicana and vanilla.
Cool cake on long baking rack for 10 minutes and then release along the sides with a thin knife (I use an old steak knife). Place rack on top of dish and turn over to release. Allow cake to cool upside down for another 20-30 minutes.
Next turn cake right-side up onto a long, serving dish with a rim to catch the excess milk topping. Poke holes in the cake with a steak knife or skewer. Pour 1 cup of the milk topping over entire top of cake. Wait until it soaks in and then repeat. When the topping is absorbed, pour over another cup of topping.
You can keep pouring on the milk cup by cup until all of it is used up, or you can save 1/2 cup to serve along with the cake as a side since people seem to like it so much they want to lick their plates.
Cover the cake and plate well with plastic wrap. Refrigerate at least 3 hours, or overnight.
For the icing: An hour before serving cake, whip the cream, powdered sugar and vanilla until soft peaks form. Spread smoothly over the top of the cake. Put cake back in the refrigerator until serving time. Cut cake in 4-inch squares and place each on a pool of berry sauce. Scatter raspberries and blackberries around the edge of plate and serve with any reserved milk topping.
Note: Crema Mexicana is close to the French creme fraiche but not as rich. Crema is richer and nuttier than American sour cream and I do not find that they are interchangeable. I prefer the Cacique brand, available in many well-stocked supermarkets or at Latino grocers.
Per serving: 490 calories, 10 g protein, 71 g carbohydrate, 19 g fat (11 g saturated), 167 mg cholesterol, 245 mg sodium, 3 g fiber.
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