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Tres Leches
 (Three-Milks Cake)

Cake:
2 cups self-rising flour
2 cups sugar
1/2 cup milk
8 egg yolks
6 egg whites (retain other 2 egg whites for use in frosting)

Custard Filling:
8 oz. half-and-half
1 can sweetened condensed milk
1 can evaporated milk
1 egg yolk

Frosting:
2 egg whites
1/2 cup sugar
1/2 cup light Karo syrup
Whole cherries (optional)

 Preheat oven to 350°F. Beat 6 egg whites until fluffy. Add sugar while beating eggs. Add 8 egg yolks while beating. Using a wooden spoon, stir in the flour and milk. Pour into an ungreased 13x9" baking pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean. Be careful not to overfill pan with batter, since frosting will be placed on top.

While cake is baking, combine the ingredients for the custard filling in a blender and blend well. Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.

For the frosting, beat 2 egg whites until fluffy. While beating, add sugar a little at a time. Continue beating as you add the syrup. When the frosting is stiff, spread over cake. Decorate with cherries.

This dessert is best when served chilled. It is very moist. To decrease moisture use less of the custard filling.

NOTE: If you want the cake to be less moist, you can also reduce the evaporated milk in the custard filling by 1/4 cup. Use the 1/4 cup evaporated milk plus 1/4 cup water in place of the whole milk in the cake.

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This page updated on 1/10/2000