Nicaraguan tres leches cake
9 eggs, separated
2 cups sugar
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1 teaspoon vanilla
1/2 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
3 egg yolks
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 pint heavy cream
1 teaspoon vanilla
1 tablespoon dark rum or flavored liqueur (optional)
1 cup light corn syrup
1 1/2 cups sugar
3 egg whites
Makes 20 servings.
Cake: Heat oven to 350 degrees. Generously grease a 9-by-13-inch pan.
Beat the 9 egg whites until stiff; set aside. Beat the sugar and 9 egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and baking powder. Fold egg whites into the batter and pour into prepared pan. Bake 30 to 40 minutes, or until cake springs back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.)
Filling: Beat the 3 egg yolks for 1 minute at high speed. Add the three milks, vanilla and rum; beat well.
Soaking: When the cake has cooled, turn it out onto a rimmed platter. Pierce it all over with a fork, and slowly pour on the filling, allowing it to soak in without running over the sides.
For the meringue: Bring corn syrup, sugar and 1/2 cup water to a boil in a heavy saucepan over medium-high heat. Cook until mixture reaches 227 degrees on a candy 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 in a steady stream, whisking or beating constantly. Allow to cool slightly, then spread on top and sides of cake.
Refrigerate cake at least 2 hours to chill before serving.
Nutritional information per serving: 462 calories (28 percent from fat), 14.8 g fat (8.3 g saturated, 4.5 g monounsaturated), 170.6 mg cholesterol, 9.3 g protein, 75.3 g carbohydrates, 0.3 g fiber, 206.9 mg sodium.