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Featured Cookbook
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Empanadas (Cuban Pastries) and Chicken Empanadas
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Arepas (Cornmeal Pancakes)
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Tres Leches Cake (Three Milks Cake)
Book Description
Take three self-described "guys," three marriages, a mingling of cultures, and a 20-year love affair with all things Cuban, and you have a recipe for a great new Cuban cookbook. Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture.
... (more)
Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice
Authors: Glenn M. Lindgren, Raul Musibay, Jorge Castillo, Photos by Nancy Bundt
Date: October 2004
ISBN: 158685433X
Publisher: Gibbs Smith Publishers
Hardcover
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Raul: This is one of the most delicious cakes ever invented. It’s really a Nicaraguan dessert
Jorge: ... but it is served in just about every Cuban restaurant in Miami.
Glenn: It is a very rich and filling cake. It gets its name from the three milks - sweetened condensed milk, evaporated milk, and heavy cream - that are soaked into the cake, making it the moistest and most delicious cake you’ve ever had.
Jorge: The cake is like one big giant sponge soaking up the delicious milk syrup.
Raul: You can actually eat this one with a spoon!
Servings: 12
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CAKE:
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2 cups cake flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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6 large eggs, separated
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2 cups granulated sugar
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2 teaspoons vanilla extract
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1/2 cup whole milk
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SYRUP:
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1 (14-ounce) can sweetened condensed milk
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1 (14-ounce) can evaporated milk
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1 1/4 cups heavy cream
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2 tablespoons light rum (a little more if you are in a party mood!)
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FROSTING:
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4 egg whites
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1/2 teaspoon cream of tartar
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1/2 cup water
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1 1/2 cups sugar
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1 cup light corn syrup
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Preheat oven to 350 degrees F. Grease and lightly flour a 9x13-inch baking dish.
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To prepare the cake, sift together the flour, baking powder, and salt.
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Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer. As you continue mixing, slowly add the milk. Then add the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.
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Pour batter into the baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Remove from oven and allow cake to cool on a wire rack for 20 minutes. Now it’s time to get fancy. Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it— something to catch the syrup! Use a fork to repeatedly pierce the top of the cake.
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For the milk syrup, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and rum in a mixing bowl, until well blended. Slowly pour syrup over the cake a little at a time and let it soak in. Be patient! Use your fork to help it along a bit, piercing here and there through the syrup until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
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Cover the syrup-drenched cake in plastic wrap and refrigerate for at least
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3 hours before frosting.
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For the frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over high heat, stirring constantly, until a candy thermometer reads 230 degrees F. Remove from heat. While beating the egg whites with an electric mixer, pour the hot syrup into the egg whites all at once; continue beating for about 5 minutes. With the addition of the hot syrup, your frosting should “puff up” and thicken. Let the frosting cool at room temperature. Use a wet spatula to spread a thick layer of the frosting on the top and sides of the cake.
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To serve, cut individual squares, top with a red maraschino cherry, and serve cold.
VARIATIONS:
Banana Tres Leches Cake
Add 1/3 cup banana liqueur to the milk syrup, omit rum, and reduce the evaporated milk to 3/4 can.
Cuatro Leches Cake
Many Miami restaurants now serve a Cuatro Leches Cake. This is the basic Tres Leches Cake with a topping of Dulce de Leche (caramel sauce). If you want to serve this, follow recipe instructions above. Serve the cake in a bowl or round sundae dish. Add a layer of Dulce de Leche (Caramel Sauce) around the sides of the cake in the bowl.
More From This Book:
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Empanadas (Cuban Pastries) and Chicken Empanadas
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Arepas (Cornmeal Pancakes)
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Tres Leches Cake (Three Milks Cake)
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