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Title: Nicaraguan Tres Leches Cake
Yield: 6 - 8 Servings

Ingredients

      1    cake:
      9    egg whites

Instructions

2 cup Sugar
9 Egg yolks
1 tsp Vanilla
1/2 cup Milk
2 cup All-purpose flour
1 Tbsp Baking powder
FILLING:
3 Egg yolks
1 12 ounce can evaporated
Milk
1 14-oz can sweetened
Condensed milk
1 pt Heavy cream
1 tsp Vanilla
1 Tbsp Liqueur (optional - I
Use Amaretto)
MERINGUE:
1/2 cup Water
1 cup Light corn syrup
1 1/2 cups sugar
3 Egg whites

FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and
egg yolks until light, about 3 minutes. Add vanilla and milk, then
beat in flour and finally the baking powder. Fold egg whites into
the batter and pour into a generously greased 9-by 13-inch pan. Bake
30 to 40 minutes at 350 degrees, or until cake will spring back in
center when touched. Let cool. (It's OK if cake falls somewhat at
this point.)

FOR FILLING: Beat the three egg yolks for 1 minute at high speed with
an electric mixer. Add the three kinds of milk - evaporated,
condensed and cream - and the vanilla and liqueur, and beat
thoroughly. When the cake has cooled, unmold it onto a dish. Pierce
the cake as thoroughly as possible with a fork. Slowly pour the
filling mixture onto the cake, allowing it to soak in without running
over the sides.

FOR THE MERINGUE: Mix water, corn syrup and sugar in a heavy saucepan
and bring to a boil over medium high heat. Cook until mixture reaches
227 degrees on a thermometer, or will spin a thread when drizzled
from a spoon ( about 30 minutes). Beat egg whites until very stiff.
Slowly beat syrup into egg whites, whisking constantly while pouring
syrup in a steady stream. Allow to cool slightly, then spread on top
and sides of cake. Refrigerate cake at least two hours; it should be
served very cold. Because the cake is very rich, it can serve 20.

A FEW NOTES: Because the cream in Nicaragua is thicker and slightly
more acidic than the ultra-pasteurized heavy cream sold in this
country, to make the cake more authentic use 1 cup of sour cream and
1 cup of heavy cream for the pint of cream specified in the recipe.
Commercial marshmallow cream can be used instead of the meringue.
Also, instead of unmolding the cake I have baked it in a glass pan
and left it in there. I pierce it and pour the filling over it right
in the pan and refrigerate. When I'm ready to serve it, I put on the
meringue. I find it is easier to fill, store and the glass pan keeps
the cake and filling ( which still resembles a heavy milk) very cold.

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