"Bill Wright" > wrote

> I was watching Michael LaMonico (spelling ??) he comes on in the morning
> on the travel channel, and he maid a Tres Letcha Cake and said "if you
> would like a copy of the recipe simply go to epicurios.com and get it",
> will I never could find it.

This it?

http://www.epicurious.com/recipes/re...0831?id=100831

PASTEL DE TRES LECHES
Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually
reserved for the holiday season. In this recipe we preserve the traditional
presentation, and add some typical American holiday flavors.
The cake is composed of four components: Sponge Cake, Rum Milk Syrup,
Meringue, and Cranberry Compote.





Sponge Cake
1 1/2 cups all purpose flour
1 tablespoons baking powder
2 teaspoons ground cinnamon
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk
Rum Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
1 teaspoon vanilla extract
2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional

Meringue
4 egg whites
1 cup sugar
1/2 cup water

Cranberry Compote
2 cups fresh or frozen cranberries
1 cup walnut halves (or pieces)
1 cup golden raisins
1 cup water
1/2 cup light brown sugar
4 cloves
1 cinnamon stick
1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)





For Sponge Cake:
Preheat oven to 350°F. Grease and flour cake pan, and line with parchment
paper. Sift flour with baking powder and cinnamon. Using a standing mixer
with the whisk attachment, beat egg whites until frothy, then slowly add
sugar to tighten whites to semi stiff peaks. Add yolks one at a time.
Alternate adding the flour mixture and the milk.
Pour batter into pan and bake for about 40 minutes or until the middle
springs back when touched and edges pull slightly away from pan. Cool
thoroughly on a wire rack.

For Rum Milk Syrup:
In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk
and reserve. (If made in advance, refrigerate and stir before using.)

For Meringue:
In a small saucepan, combine sugar and water, and bring to boil. When water
begins to boil, begin whipping egg whites using a standing mixer with the
whisk attachment.

When sugar reaches the soft ball stage on a candy thermometer, keep the egg
whites mixing on slow speed, and steadily pour sugar into the side of the
bowl (keeping it away from the whisk). Increase the speed to high, and whip
until cool (5 minutes or less). Meringue should be smooth and shiny.
Reserve.

For Cranberry Compote:
In a saucepan, combine all ingredients except cornstarch. Bring to boil,
then reduce heat and simmer for about 15 minutes, until the fruits are
tender.

While stirring rapidly, add the cornstarch slurry, and allow the mixture to
boil rapidly for one minute. Remove from heat, and remove the spices. Cool
thoroughly and reserve.

To Assemble:
Unmold cake while slightly warm, and slice off the hard top with a serrated
knife. Place cake on serving platter and spoon rum syrup over cake a little
at a time, until it is all absorbed, repeat until all the syrup is used. Ice
the top of the cake with the meringue. Refrigerate until cool. Top with the
compote or slice and serve it alongside the cake.

Makes 1 10x3-inch cake.
Epicurious Television
2002
© Michael Lomonaco, 2002