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Recipies From the Kitchens of Pueblo Bonito
PUEBLO BONITO SUNSET BEACH RESORT & SPA CABO SAN LUCAS, MEXICO TRES LECHES CAKE Ingredients: Cake Batter: 2½ cups flour 1 tablespoon baking powder 7 eggs, separated 1 cup sugar ¾ cup milk 1 tablespoon vanilla extract For the frosting: 1 cup heavy whipping cream, whipped For the milk mixture: 1 can evaporated milk 1 can condensed milk 1 cup heavy whipping cream ¼ cup brandy or rum Chocolate Covering: 4 ounces butter 11 ounces powdered sugar 2 ounces cocoa powder ½ teaspoon vanilla extract 1 teaspoon milk For decorating the cake: 2 ounces grated chocolate 1 teaspoon cinnamon Procedure: 1. Preheat the oven to 350° 2. Butter and flour a 10" cake pan 3. Sift the flour and baking powder together 4. In a large bowl beat the egg whites until stiff, add the sugar and beat until peaks form 5. Add the yolks one by one while beating slowly, then add 1/3 of the flour and 1/3 of the milk, repeating until all the flour and sugar is used. Add the vanilla and combine. 6. Pour the batter into the mold and bake for 35-40 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow to cool for 5 minutes and remove from the pan 7. In a clean bowl mix the evaporated milk, the condensed milk and the heavy cream with the brandy or rum. Pour over the warm cake and allow it to completely cool and absorb the mixture 8. To make the chocolate covering, melt the butter over low heat and stir in the powdered sugar, cocoa powder, vanilla and milk until well combined and thickened. Cool to room temperature 9. When the cake is cool, cover it with the chocolate covering, then the whipped cream. 10. To decorate the cake, sprinkle the grated chocolate over the top and dust with cinnamon. 11. Serve chilled.