•My mom makes an easier version of this cake using pancake flour. Just sift together 1 ½ cups of pancake flour, ½ cup regular flour. In the blender blend 6 eggs, ½ cup of sugar and 1 cup of vegetable oil and add to the flour. Bake the same way. •You can add some cocoa powder to the mix and use chocolate icing to make a chocolate version of this cake.
•6 eggs, separated
•1 TBSP lime juice
•½ cup sugar
•2 cups all-purpose flour
•½ tsp baking soda
•1 tsp baking powder
•1 cup vegetable oil
•½ cup milk
•1 can condensed milk
•1 can evaporated milk
•½ cup whole milk
•½ cup rum (kids in Mexico don’t mind if their cakes have it)
•1 TBSP vanilla
•fruit for filling
•3 cups Chantilly cream
Preheat oven to 350° F (175° C)
Beat egg whites with lime juice until stiff. Set apart.
Separately, beat egg yolks and sugar until it changes to a lemon color.
Mix together with flour, baking soda, baking powder and oil. If the batter is too stiff add ½ cup milk or as much as necessary to make a soft runny batter.
Fold in the white eggs until incorporated. Don’t beat or whisk the batter.
Grease very well a baking pan and pour the batter in.
Bake for 40-45 minutes or until a toothpick comes out clean when tested.
In the meantime blend condensed, evaporated and whole milks with vanilla and rum.
Once the cake comes out of the oven slowly pour the milks on it. Don’t do it too fast or the milks will plunge to the bottom of the pan. To help the absorption, poke the top of the cake with a fork to break the crust. It might look that it is too much liquid, but the cake will absorb it.
Refrigerate for at least 4 hours. For better results refrigerate overnight.
Turn over the cake on a cake plate and with a long knife cut the middle horizontally.
Top the bottom half with 1/3 of the cream, fruit and walnuts. Put back the top half and decorate with the rest of the cream.
Recipe by Ben's blog at http://whatscookingmexico.com/2008/03/14/tres-leches-cake/