Jerry, I have 2 recipes for you.

* Exported from MasterCook *

Los Ranchos Tres Leches

Recipe By : Houston Chronicle-4/29/90
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient -- Preparation Method
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1 cup sugar -- divided
5 large eggs -- separated
1/3 cup milk
1/2 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
Milk Syrup
Meringue

Milk Syrup
1 (12oz) can evaporated milk
1 cup sweetened condensed milk
1 cup whipping cream
1 teaspoon vanilla
1 tablespoon light rum

Meringue
1 cup sugar -- divided
1/4 cup water
3 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees. Generously butter a 13x9x2" baking dish. Beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 min. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 sec. Gradually add remaining 1/4 cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan.

Bake cake until it feels firm and inserted toopick comes out clean, about 40-50 min. Let cake cool completely on wire rack. Unmold cake onto a deep large platter. Pierce cake all over with a fork. Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue. Refrigerate the cake covered at least 2 hrs. before serving

Milk Syrup:
Whisk all ingred. together until well mixed.

Meringue:
Place 3/4 cup plus 2 tbl. sugar in heavy saucepan with water. Cover and cook over high heat 2 min. Uncover pan and cook the sugar to the soft ball stage, 239 degrees on a candy thermometer, 6-8 min. Meanwhile, beat egg whites to soft peaks with cream of tartar with electric mixer. Add remaining 2 tbl sugar gradually, continuing beating to stiff peaks. Pour boiling sugar syrup in a thin stream into the whites and continue beating until mixture is cool to the touch. The hot syrup "cooks" the whites.

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* Exported from MasterCook *

Three Milk Cake (Pastel de Tres Leches)

Recipe By : Houston Chronicle-4/29/98
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
2 teaspoons baking powder
4 eggs -- separated
1 1/2 cups sugar
1/2 cup milk
Three-Milk Topping
Whipped Cream Topping

Three-Milk Topping
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 cup milk
1 cup sour cream (can use fat-free)

Whipped Cream Topping
2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract

Whipped Cream Topping
Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Refrigerate until ready to use.

1. Preheat oven to 350 degrees. Grease and flour a 13x9x2" baking pan.
2. Sift flour with baking powder. In a larg bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don't beat.
3. Pour batter into prepared pans and bake until edges are golden brown, about 30-35 min. Remove from oven; let cool on wire rack. 4. Prepare Three-Milk Topping by combining the milks and sour cream (do not beat). Pour topping over cake and let sit until all mixture is absorbed, 20-30 min.
4. Before serving, cover the top and sides of cake with Whipped Cream Topping with spatula or knife. Cut cake into squares and serve. Or cut cake into squares and spread with Topping.

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