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A light cake soaked in three kinds of milk (the name literally means "three milks") served in Latin restaurants throughout Miami, including Los Ranchos Nicaraguan steakhouse.
Ingredients:
1 cup sugar, divided
5 large eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
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 sweetened condensed milk
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon light rum
Meringue:
1 cup sugar, divided
1/4 cup water
3 egg whites
1/2 teaspoon cream of tartar
Directions:
Preheat oven to 350 degrees Fahrenheit. Generously butter a 13-by-9-by-2-inch baking dish. Beat 3/4 cup sugar and egg yolks until light and fluffy, about five minutes. Fold in milk, vanilla, flour and baking powder. 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 mixture. Pour batter into prepared pan. Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire rack. While cake is cooking, make the Milk Syrup and Meringue.
For the Milk Syrup: Combine evaporated milk, sweetened condensed milk, whipping cream, vanilla and rum in a mixing bowl. Whisk until well mixed.
For Meringue: Place 3/4 cup plus 2 tablespoons sugar in heavy saucepan with water. Cover and cook over high heat two minutes. Uncover pan and cook the sugar to the soft-ball stage (239 degrees Fahrenheit) on a candy thermometer or six to eight minutes). Meanwhile, beat egg whites to soft peaks with cream of tartar in electric mixer. Add remaining two tablespoons sugar gradually, continuing beating to stiff peaks. Pour boiling sugar syrup in a thin stream into the whites and continue beating until mixture is cool to the touch. The hot syrup "cooks" the whites.
Unmold cake onto a deep, large platter. Pierce cake all over with a fork. Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Refrigerate the cake covered at least two hours before serving.
Servings: Serves eight to ten.
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