Tres Leches Cake (Three-Milk Cake)
Tres Leches Cake (Three-Milk Cake)
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups water
1 tsp almond extract
Preheat oven to 350 deg F
Grease & flour a 13 x 9 x 2-inch (3-quart) baking dish
Combine flour, baking powder, baking soda & salt
In a separate bowl, beat egg whites, adding sugar gradually, until stiff
Add egg yolks, 1 at a time; beat well
Add flour mixture, water & almond extract
Mix on slow speed
Pour into prepared pan & bake 30 to 40 min, until cake tester comes out clean
Cool cake
Cover & refrigerate overnight
Pierce cake all over with a fork
Milk Mixture
3 Tbsp cajeta (goat’s milk caramel
Blue Corn Tortillas
Blue Corn Tortillas
1 cup Masa Harina
Hot Water Cornbread
Hot Water Cornbread
2 cups yellow cornmeal
1 tsp salt, to taste
1 cup boiling water
Oil (for frying)
1/4 cup butter (at room temp)
Combine cornmeal & salt in a large mixing bowl
Stir in hot water
Dough should be moist enough to hold a shape
Allow dough to cool enough to shape with your h&s
Spoon 1 heaping tbsp of dough into the palm of one h&
Using both h&s, shape the dough into a 1/2-inch thick oval & place on wax paper
Heat 1/2 inch oil in a skillet over medium-high heat
Slide cornbread patties into hot oil & cook until golden & crisp, 3 to 5 min
Turn & cook until golden, about 3 min longer
Drain on paper towels
Keep warm
Brush with soft butter, if desired
Makes 2 dozen