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| Erin Nussbaum & Guatemalan host mother, Laura. |
This is a recipe for Tres Leches cake that I made with my host mom in Guatemala. Throughout my time there, her and I traded recipes and enjoyed cooking together and for the family. It was a great way to share culture, make memories, and laugh a lot! :)
Tres Leches Cake:
1 cup/8 oz each: reg., evaporated, sweetened condensed milk
6 eggs (separated)
1 cup sugar
1 T baking powder
1 c flour
Preheat the oven to 350°. Beat the whites till fluffy and add sugar little by little. Mix baking powder into the flour and then add to the eggs. Add the yolks. Put in a pan and bake for 30 min @ 350. Take out and let sit 4-5 min be4 adding milks.
Blend the 3 milks and pour the mixture over the cake while still warm (freshly blend right before). Put in the fridge when pan is cooler.
Meringue:
½ spoonful & (+/-) cream of tarter
1 ½- 2 cups sugar
¼ c water
1 lime (juice only) if desired
½ c Karo
3 egg whites
1 T sugar
Cinnamon (for topping)
In a pot put the sugar, water, lime juice (if desired), Karo, and cream of tartar. Mix well and cook until boils and is more hard ( A little bit turns into a ball in water or the sugar makes a string from pot to spoon).
Beat egg whites and add (while beating) 1 T of sugar. Make very fluffy (like a cloud ).
While beating eggs add sugar mixture very slowly until right consistency. (when bowl gets cooler, it’s good.) Not too thick.
Spread on cake and sprinkle with cinnamon if desired. Refrigerate (overnight is better).
Thanks, Erin for this Guatemalan recipe!
