Cookbook | Ingredients | Recipes

Ingredients

The sponge cake:

• 5 eggs separated
• 1 cup sugar
• 1 cup of self rising flour
• 1 tbsp vanilla

The cream:

• 1 can of condensed milk
• 1 can of evaporated milk
• 1 1/2 cup of heavy whipping cream
• 1 tbsp vanilla

The Meringue:

• 3 egg whites
• 1 cup of granulated sugar
• ½ teaspoon of cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)

Procedure

The cake:

1. Preheat oven to 350°F. Grease and flour cake pan.
2. Using a standing mixer with the whisk attachment beat egg whites until frothy.

• To do this: slowly bring the mixer to the fastest speed stopping for a minute on each speed.
• Slowly add the sugar, vanilla, egg yolks, and finally the flour.

1. Place on cake pan and bake for 20 minutes.

The cream:

1. Mix all the milks and vanilla and heat for 5 minutes.
2. Stir constantly while heating.
3. The idea is to bring all the flavors together so don’t overheat the milk.
4. After the cake and milk cream are at room temperature, slowly pour the milk on the cake. Since you greased the cake pan the milk will flow around and under the cake. The cake will absorb most of the milk.

The meringue:

1. Using a standing mixer with the whisk attachment beat egg whites until frothy.

• To do this: slowly bring the mixer to the fastest speed stopping for a minute or so on each speed.
• Add the cream of tartar.
• Slowly add granulated sugar.
• It is very important to separate the eggs correctly.
• If the yolk breaks and your egg whites have drops of yolk the meringue will not form correctly wasting your meringue.
• Apply meringue to the cake.

The final touch:

1. The meringue should be heated so it turns a bit brown but not burned.

• You can use a cooking torch (recommended) or bring oven to broil and place assembled cake with meringue on the top rack of the oven and remove when you see the meringue starting to change color.
• If you use the broil method: Once it starts to change color you have a few seconds before the meringue burns so stay alert.

Variation

• Cookbook:Tres Leches Cake II