Nicaraguan Pastel de Tres Leches

Ingredient:

1 cup of flour

1 cup of white granulated sugar (you may want to use less if you are also making the

frosting, this is the traditional amount but may yield a cake that is too sweet for some

taste)

2 tsp baking powder

7 eggs (yes seven, that is not a typo)

½ tsp of cream of tartar

1 tbsp of vanilla

3/4 cup of whole milk

1 small/regular can of evaporated milk

1 small/regular can of sweetened condensed milk

1 cup of milk (whipping) cream

Cooking Instructions:

Preheat the oven to 350F. Separate the egg yolks and whites. Beat the whites with the cream of tartar until stiff peaks form and set aside. In another bowl mix the egg yolks. Add the sugar and vanilla. Add the flour, baking powder, and whole milk. Mix well. Add the egg whites and mix lightly, just enough to incorporate the mixture. Pour mixture into a greased and floured (or use non stick baking spray) and bake for 45 minutes. Let cool completely and cut into three layers. Mix the evaporated milk, the condensed milk, and the whipping cream. Arrange the first cake layer on a serving dish, preferably one that is not completely flat, since there may be some

run off in the next step.

Pour one third of the milk mixture over the first cake layer. Put the second layer of cake on top of the milk mixture and once again pour 1/3 of the milk mixture over it. Arrange the final cake layer and pour the remaining milk mixture over it. Cover the entire cake with the frosting recipe that follows. Refrigerate until serving.

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