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Full Online Book HomeLearning KitchenMexican And Hispanic - Dessert - El Pastel Tres Leches
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Mexican And Hispanic - Dessert -  El Pastel Tres Leches Post by :mewarrior Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1907

Click below to download : Mexican And Hispanic - Dessert - El Pastel Tres Leches (Format : PDF)

Mexican And Hispanic - Dessert - El Pastel Tres Leches

3/4 cup plus 2 T butter
1 3/4 cup granulated sugar
6 egg yolks
2 1/2 cups all purpose flour, sifted
2 1/2 tsp baking powder; mix with flour
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

In a large bowl cream butter with a blender and add sugar while beating. (her ways of saying things are strange some times. I think she meant beater). Add egg yolks and beat until it is creamy and buttery in texture. Add salt, milk and vanilla while beating. Finally add flour, baking powder mixture while beating at a lower speed.

In another bowl beat egg whites, once egg whites have developed into a foamy presence, add them to dough mixture and mix in an enveloping nature. (she means fold). Pour into baking pan and bake for 50 minutes until golden brown and cooked.

Note:When we made this we baked it in a 13x9 pan but it was hard to get out. You might want to make sure not only do you grease and flour pan but use butter strips of wax paper on the sides. The batter is very stiff and cannot be poured it is scooped out and smoothed out.

Milk Mixture:
1 can evaporated milk
1 can sweetened condensed milk
1/2 pint heavy cream
1/4 cup brandy or equivalent of brandy flavoring

Mix all ingredients together. While cake is hot, poke cake and pour slowly the milk mixture over the cake especially in the middle so that the milk mixture can penetrate evenly throughout the cake. Refrigerate overnight (this process took about 5 minutes as it is a dense cake). We started in the middle and tilted and
turned the pan etc. Ms. Sanchez said it is better to pour the milk over it and let it soak and then put a Rubbermaid container of the same size over it and flip it out and let the milk mixture go the
other way too.

3 egg whites
1 cup sugar
3/4 cup light corn syrup
2 tsp vanilla
juice of one lime

Mix sugar and egg whites in large metal bowl and place bowl over a pan of boiling water and beat at high speed until you have a thick and creamy mixture. Add corn syrup and in a thin stream keep beating until mixture is very bright and white. Take off the pan of boiling water.

Flip cake on a cake platter and decorate with frosting, forming waves with the frosting. Use fresh
strawberries and grate chocolate over the top. Serve.
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Mexican And Hispanic - Mexican Cheesecake Mexican And Hispanic - Mexican Cheesecake

Mexican And Hispanic - Mexican Cheesecake
4 ozs. plain chocolate biscuits (Cookies) 2 tablespoons melted butter 4 (4 oz.) packets Philly cream cheese - room temp. 4 egg yolks 1/2 cup caster sugar - superfine 3 tablespoons rum - or to taste 2 egg whites Garnish: Sweetened, whipped cream glace cherries Crust: Crush chocolate biscuits until fine crumbs. Mix 1/2 of the biscuit crumbs with the melted butter. Press into the base of a well greased 9" pie dish. Filling: Beat cream cheese until light and smooth. Beat egg yolks with the sugar until thick and creamy.Stir in rum. Add

Mexican And Hispanic - Dulce Zacatecano Mexican And Hispanic - Dulce Zacatecano

Mexican And Hispanic - Dulce Zacatecano
3 large bananas 5 tbs. butter 1/4 cup sugar 1/2 cup heavy sweet cream 1/4 cup dry sherry 1 tsp. vanilla Sliced peeled bananas lengthwise. Sauté in butter until light brown. Drain and set in shallow cake pan. Spread a thin layer of sugar evenly over bananas. Whip cream together with remaining ingredients. Spread cream on bananas. Chill at least one hour. Serve cold.