Bizcocho de Tres Leches

Dessert

Ingredients

  • Cake
    • 8 eggs, separated
    • 2 cup sugar
    • 2 cup self-rising flour, sifted
    • 2 sticks butter, melted and cooled
    • 1/2 cup evaporated milk
    • 1 teaspoon vanilla
  • Milk mixture
    • 2 cans sweetened condensed milk
    • 2 cans evaporated milk (less than 1/2 cup)
    • 3 cups heavy cream
  • Topping – Merengue
    • 1/2 cup water
    • 1 1/2 cup sugar
    • Peel from 1 lime
    • 4 egg whites
  • Alternative topping – Mango Whipped Cream
    • 1 cup heavy whipping cream
    • 4 tablespoons sugar
    • 1 teaspoon vanilla
    • 1/2 cup mango puree
Notes

Submitted by Dr. Kelley J. Slack, organizational psychologist in the Department of Pediatrics

Directions

  • Cake
    • Preheat oven to 350 degrees Fahrenheit.
    • Grease and flour 9-by-13 pan (and a few cupcake tins).
    • Beat egg whites until stiff peaks form. Gradually add sugar, beating well.
    • Beat egg yolks with fork until pale. Fold into egg whites. Fold flour into egg mixture.
    • Mix evaporated milk, butter and vanilla. Fold into batter.
    • Pour into pan, pouring extra into cupcake tins.
    • Bake until toothpick comes out clean.
    • Remove from oven, and let cool.
    • Poke holes all over the cake.
  • Milk mixture
    • While cake is cooling, mix the 3 milks in a large bowl until well-combined. Do not beat. Pour over cake once cake has cooled. Put in refrigerator.
  • Merengue topping
    • Heat sugar, water and lime over low heat until dissolved.
    • Beat egg whites until stiff peaks form. Slowly add syrup to egg whites, beating well until peaks form.
    • Frost cooled cake, and return to refrigerator.
  • Mango Whipped Cream topping
    • Whip cream, sugar and vanilla until stiff. Fold into mango puree.
    • Frost cooled cake.
    • Refrigerate.