---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Three Milk Cake - Pastel De Tres Leches
  Categories: Dessert, Mexican
       Yield: 1 Servings
  
            Cake
   1 1/2 c  All-purpose flour
       1 tb Baking powder
       4    Eggs; separated
   1 1/2 c  Sugar
     1/2 c  Milk
            Fresh strawberries and mint
            -leaves for
            -- garnish (optional)
            Topping
       1 cn (12-oz) evaporated milk
       1 cn (14-oz) sweetened condensed
            -milk
       2 c  Milk
       1 cn (16-oz) sour cream
       1 c  Sugar
     1/2 c  Water; heated
       3    Egg whites
  
   Recipe by: Houston Chronicle, May, 1997
   
   Preheat oven to 350 degrees.  Grease and flour a 13-by-9-by-2-inch baking
   pan. Sift flour with baking powder. In large bowl with clean beaters, beat
   egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
   Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
   prepared pan and bake until edges are golden brown, about 40 to 45 minutes,
   
   Remove from oven and let cool on a rack. Topping: Combine milks and sour
   cream (do not beat). Pour Topping over cake and let sit until all the
   mixture is absorbed, 20 to 30 minutes.
   
   Prepare Meringue and refrigerate:   Combine sugar and water in a saucepan.
   Let sit until sugar is dissolved. In clean electric mixer bowl with clean
   beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
   constantly until meringue holds stiff peaks. Store in refrigerator. This
   can be served immediately but is best made 24 hours ahead and chilled. The
   meringue will keep, covered, 2 days in the refrigerator.
   
   Before serving, cut cake into squares and spread Meringue over each.
   Garnish as desired with fresh berries and mint leaves.
   
   “This dessert is a favorite on the menus at many Houston Mexican and South
   American restaurants. Arnaldo Richards of Pico’s reworked a previously
   published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
   home cooking. ” Houston Chronicle, May, 1997
   
   Formatted for you by:  Bill Webster
  
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