Mexicantraditionaltreslechescake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter and flour bottom of a 9 inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
• Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form.
• Gradually add remaining 1/4 cup sugar.
• Beat until firm but not dry.
• Fold egg whites into yolk mixture.
• Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
• Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan.
• Cool cake completely; place on a deep serving plate.
• Use a two prong meat fork or cake tester to pierce surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
• Discard 1 cup of the measured milk mixture or cover and refrigerate.
• Pour remaining milk mixture over cake slowly until absorbed.
• Whip the remaining whipping cream until it thickens and reaches spreading consistency.
• Stir in almond extract.
• Frost cake with whipped cream and garnish with cherries.

Steps:

• Sift together the flour and baking powder.
• In another bowl, cream 1 cup of sugar and the butter until well blended.
• Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
• Gently fold in the flour mixture, gently mixing until the batter is smooth.
• Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
• Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
• Pour mixture over the cake.
• Cover with plastic wrap and refrigerate for 3 hours.
• Whisk the heavy cream until it begins to thicken.
• Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
• Spread this cream over the top and sides of the cake.
• Cut into squares.