Three Milk Cake (Postre de Tres Leches)

2 cups flour 1 tbsp. baking powder 6 eggs, divided 2 cups sugar (1 for cake, 1 for meringue) 1/3 cup milk

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  1. #1
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    Default Three Milk Cake (Postre de Tres Leches)

    2 cups flour

    1 tbsp. baking powder

    6 eggs, divided

    2 cups sugar (1 for cake, 1 for meringue)

    1/3 cup milk

    1 tsp. vanilla

    1 can Goya Sweetened Condensed Milk (14 oz.)

    1 can Goya Evaporated Milk (Nela) (12 oz.)

    3 cups heavy cream

    3 egg whites

    2 tbsp. lime juice

    Directions
    1. Preheat oven to 375F.
    2. Grease and flour 13"x9" baking pan.
    3. Combine the flour and the baking powder and set aside.
    4. Using an electric mixer beat the 6 egg whites until frothy. Add sugar gradually and continue beating until stiff peak forms, about 5 minutes. Beat in the 6 egg yolks, one at a time. Alternately beat in flour mixture and milk, starting and ending with the flour mixture. Stir in vanilla. Pour into a greased and floured 13x9-inch pan. Bake at 375F. for 30 to 35 minutes or until tester inserted in center comes out clean. Remove cake from oven. Cool 10 minutes and poke holes into cake using a 2-pronged meat fork.
    5. Meanwhile, combine the condensed milk, evaporated milk, and heavy cream. Place 1/2 of this mixture in a heavy saucepan. Bring to a boil and stir in the remaining mixture. Pour slowly over poked cake until absorbed. Chill at least 1 hour.
    6. To make meringue*, beat the remaining 3 egg whites on top of a double boiler, until frothy. Gradually add the remaining cup of sugar. Continue beating until stiff-peaks form and the meringue is shiny, about 5 minutes. Beat in the lime juice. Spread over top of cake and refrigerate until ready to serve. Store any leftover cake in the refrigerator.
    * Note: You can substitute a 1/2 pint of whipped heavy cream for the meringue.

    Serves 8

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