Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1-1/2 cups all-purpose flour
1 tablespoons baking powder
4 eggs, separated
1-1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish
Topping (recipe follows)
Meringue (recipe follows)
Preheat oven to 350F. Grease and flour a 13-by-9-by-2-inch baking pan. Sift
flour with baking powder. In large bowl with clean beaters, beat egg whites
until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1
at a time. Slowly add flour and milk. Pour batter into prepared pan and bake
until edges are golden brown, about 40 to 45 minutes. Remove from oven and
let cool on a rack. Prepare Topping. Pour Topping over cake and let sit
until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and
refrigerate. Before serving, cut cake into squares and spread Meringue over
each. Garnish as desired with fresh berries and mint leaves.
Topping: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened
condensed milk 2 cups milk 1 (16-ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue: 1 cup sugar 1/2 cup water, heated 3 egg whites
Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In
clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour
sugar syrup over egg whites, beating constantly until meringue holds stiff
peaks. Store in refrigerator. This can be served immediately but is best
made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in
the refrigerator.
Three-Milk Cake (Pastel De Tres Leches) 240

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