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Tres Leches Cake

Becky Luigart-Stayner; Mary Catherine Muir
Yield 12 servings (serving size: 1 slice)
Tres leches ("three milks"), a cake drenched in sweet, milky syrup and topped with meringue, has nearly overtaken flan as a favorite dessert in Latino restaurants. We lightened the traditional recipe by about 245 calories a serving by using lower-fat versions of the milks that give the cake its name.

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • Milk Mixture:
  • 1 cup half-and-half
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 (12-ounce) can fat-free evaporated milk
  • Meringue:
  • 3 large egg whites
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon rind
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 309
  • caloriesfromfat 11 %
  • fat 3.9 g
  • satfat 1.9 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 9.7 g
  • carbohydrate 58.5 g
  • fiber 0.2 g
  • cholesterol 68 mg
  • iron 0.7 mg
  • sodium 171 mg
  • calcium 197 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.

  3. Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Place 1 teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Gently fold flour into egg mixture. Spoon batter into prepared dish. Bake at 350° for 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pan on a wire rack.

  4. To prepare the milk mixture, combine the half-and-half, condensed milk, and evaporated milk. Pierce the entire top of cake with a fork, and pour the milk mixture over the cake.

  5. To prepare meringue, beat 3 egg whites with a mixer at high speed until foamy. Combine 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in rind and 1 teaspoon vanilla. Spread over cake.