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Cafe Central Trés Leches Cake
9 eggs, at room temperature
1 1/2 C. sugar
12 T. butter, softened
2 1/2 C. all-purpose flour
1 1/2 t. baking powder
1 C. milk
1 t. vanilla
1 t. cream of tartar
2 C. heavy cream
1 (5 oz.) can evaporated milk, at room temperature
1 (14 oz.) can sweetened condensed milk, at room temperature
Preheat oven to 325 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on medium-high speed. In separate bowl combine flour and baking powder. In third bowl mix milk and vanilla. Alternately add flour mixture and milk mixture to butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.
Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9-by-13-inch metal baking pan. Pour in batter and bake approximately 40 minutes, until golden brown. Allow to cool.
Make three-milk mixture by stirring the milks together thoroughly; do not beat. Slice or peel off the thin top crust of cake. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a fork to facilitate soaking; you will probably need only 3/4 of the mixture). Refrigerate. Serve slices in a bowl with additional milk mixture.
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