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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Los Ranchos Tres Leches
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Cakesandfrostings - Cake Los Ranchos Tres Leches Post by :krissty Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1063

Click below to download : Cakesandfrostings - Cake Los Ranchos Tres Leches (Format : PDF)

Cakesandfrostings - Cake Los Ranchos Tres Leches

1 cup sugar -- divided
5 large eggs -- separated
1/3 cup milk
1/2 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
Milk Syrup
Meringue

Milk Syrup
1 (12oz) can evaporated milk
1 cup sweetened condensed milk
1 cup whipping cream
1 teaspoon vanilla
1 tablespoon light rum

Meringue
1 cup sugar -- divided
1/4 cup water
3 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. Generously butter a 13x9x2" baking dish. Beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 min. Fold in milk, vanilla, flour and baking powder . Beat egg whites to stiff peaks, adding
cream of tartar after 20 sec. 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 inserted toopick comes out clean, about 40-50 min. Let cake cool completely on wire rack. 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 2 hrs.
before serving

Milk Syrup:
Whisk all ingred. together until well mixed.

Meringue:
Place 3/4 cup plus 2 tbl. sugar in heavy saucepan with water. Cover and cook over high heat 2 min. Uncover pan
and cook the sugar to the soft ball stage, 239 degrees on a candy thermometer, 6-8 min. Meanwhile, beat egg
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