THREE MILKS, THREE VERSIONS, ONE GOOD CAKE.Byline: Natalie Haughton Cook's Corner In response to Sue Mullins' request for a Tres Leche Cake, several readers sent similar variations on the theme. The first recipe, from the new ``Joy of Cooking Joy of Cooking can be:
Two recipes have a meringue topping, while the other has a whipped cream frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. . TRES LECHES CAKE A Tres leches cake, or Pastel de Tres leches (literally: "cake of three milks"), is a cake or, rarely, a butter cake, soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream. (Shared by Marilyn Kessler, Encino) CAKE: 1 cup all-purpose flour 2 teaspoons baking powder 3 large egg whites 1/8 teaspoon cream of tartar cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. (optional) 1 cup sugar 3 large egg yolks 1/4 cup milk MILK MIXTURE: 1 cup heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. condensed milk condensed milk: see milk. MERINGUE TOPPING: 2/3 cup light corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. 2 large egg whites Have all ingredients at room temperature. Preheat oven to 350 degrees F (325 degrees F if using glass). Grease 1 (9x9-inch) pan or 1 (11x7-inch) pan. For Cake, sift together flour and baking powder. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating at high speed. Beat in egg yolks, one at a time. Add 1/4 of flour mixture at a time, beating on low speed or stirring with a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. just until incorporated and scraping the sides of the bowl as necessary. Add 1/4 cup milk and beat just until mixture is smooth and evenly mixed. Scrape batter into prepared pan and spread evenly. Bake at 350 degrees F until top springs back when lightly pressed and a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted into center comes out clean, 25 to 30 minutes. Let cool in pan on a rack 10 minutes. Meanwhile, make Milk Mixture by combining cream, evaporated milk and sweetened condensed milk. Leaving the cake in pan, prick with a toothpick at 1-inch intervals. Pour milk mixture slowly over cake, including corners and edges. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. at least 1 hour before serving or overnight. To make Meringue Topping, combine corn syrup and egg whites in a 2 1/2-quart heatproof heat·proof adj. Unaffected by heat. Used especially of plastic, glass, or ceramic utensils that may be used directly over a flame or in an oven. bowl (preferably stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. ). Bring about 1-inch water to a gentle simmer in a wide, deep skillet. Set bowl of egg whites directly in hot water. Immediately begin beating on low speed, moving mixer all around bowl, until mixture reaches 140 degrees F. If you must stop beating for any reason, remove bowl from hot water until you can resume to prevent egg whites from scrambling. Beat on high speed 5 minutes; mixture will be billowy bil·low n. 1. A large wave or swell of water. 2. A great swell, surge, or undulating mass, as of smoke or sound. v. bil·lowed, bil·low·ing, bil·lows v.intr. 1. and hold a stiff shape. Remove bowl from skillet and beat 2 to 3 more minutes until meringue is cool. To serve, leave cake in pan or slide a slim knife around cake to detach it from pan. Invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. cake onto a large shallow serving platter with enough of a rim to hold excess milk that will gradually collect around cake like a sauce. Spread or pipe meringue topping over cake. Cut into squares to serve. Makes 1 cake. From the new ``Joy of Cooking.'' LOS RANCHOS TRES LECHES (Shared by Steven Shunn, Glendale; and Ruth Nebron, Valley Glen) The recipe is from Los Ranchos Restaurant in Miami, which was founded by a nephew of the late Nicaraguan President Anastasio Somoza Anastasio Somoza may be: Nicaraguan presidents:
CAKE: 1 cup sugar 5 large eggs, separated 1/3 cup milk 1/2 teaspoon vanilla 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon cream of tartar MILK SYRUP: 1 (12-ounce) can evaporated milk 1 cup EACH sweetened condensed milk and whipping cream 1 teaspoon vanilla 1 tablespoon light rum MERINGUE: 1 cup sugar 1/4 cup water 3 egg whites 1/2 teaspoon cream of tartar Generously butter a 13x9x2-inch baking pan. For Cake, beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. In separate bowl, beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining 1/4 cup sugar and continue beating until whites are glossy and firm, but not dry. Gently fold whites into yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of mixture. Pour batter into prepared pan. Bake cake in preheated 350-degree oven about 40 to 50 minutes, until it feels firm and an inserted toothpick comes out clean. Let cake cool completely on a wire rack. Meanwhile make Milk Syrup: Combine evaporated milk, sweetened condensed milk, whipping cream, vanilla and rum in a mixing bowl. Whisk until well mixed. Unmold un·mold tr.v. un·mold·ed, un·mold·ing, un·molds To remove from a mold: unmold a lemon mousse. cake onto a deep, large platter. Pierce cake all over with a fork. Pour Milk Syrup over cake. Spoon overflow back on top until all is absorbed. Make Meringue: Place 3/4 cup plus 2 tablespoons sugar in a heavy saucepan with water. Cover and cook over high heat 2 minutes. Uncover pan and cook sugar to soft-ball stage, 239 degrees F on a candy thermometer, 6 to 8 minutes. Meanwhile, beat egg whites to soft peaks with cream of tartar in electric mixer. Add remaining 2 tablespoons sugar gradually, continuing beating to stiff peaks. Pour boiling sugar syrup in a thin stream into whites and continue beating until mixture is cool to the touch. The hot syrup ``cooks'' whites. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Refrigerate cake, covered, at least 2 hours before serving. Makes 8 to 10 servings. From ``Miami Spice,'' by Steven Raichlen. THREE-MILK CAKE (Shared by Ruth Nebron, Valley Glen) CAKE: 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 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup EACH milk and dairy sour cream (can use fat-free) WHIPPED CREAM TOPPING: 2 cups whipping cream 1 tablespoon sugar 1 teaspoon vanilla OR almond extract Grease and flour a 13x9x2-inch baking pan. For Cake, sift flour with baking powder. In a 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. Bake in preheated 350-degree oven 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 (or refrigerate overnight). Prepare Whipped Cream Topping: Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Gradually add sugar and vanilla and beat until stiff peaks form. 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. Makes 12 servings. Adapted from a recipe from the Houston Chronicle. Can you help If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. --I am looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. a creamy garlic sauce recipe that is white, not red in color. Does anyone know how to make this? - Cheri Grady North Hollywood --Does anyone have a recipe for the original chili - or something close - that was served on the hot dogs at Cupid's in years past. The chili served at Cupid's today doesn't taste the same. - Lynette Duitsman Canoga Park For the record In last week's Cook's Corner column, the recipe for Chicken-Cranberry Molded Salad was missing the amount of mayonnaise. It should be 1 cup mayonnaise. The corrected recipe follows. CHICKEN-CRANBERRY MOLDED SALAD (Shared by Margaret Walsh, Van Nuys) CRANBERRY LAYER: 1 package unflavored gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. 1/4 cup water 2 (1-pound) cans whole cranberries 1 (8-ounce) can crushed pineapple (1 cup) 1/3 cup nuts CHICKEN LAYER: 1 package unflavored gelatin 1/4 cup water 2 cups cooked cubed chicken 3/4 cup chopped celery 3 tablespoons chopped fresh parsley 1 cup mayonnaise 1/2 cup undiluted evaporated milk 1 teaspoon Accent 1/2 teaspoon salt For Cranberry Layer, soften gelatin in water. Dissolve over hot water. Then add remaining Cranberry Layer ingredients. Turn into mold and chill until partially set. For Chicken Layer, soften gelatin in water. Dissolve over hot water. Add remaining Chicken layer ingredients; mix well. Pour over Cranberry Layer. Chill until set. Makes 6 to 8 servings. |
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