Tres Leches - the "Daniel" Recipe

THE CAKE

You'll need:

1 cup of milk
2 cups of sugar
2 cups of plain flour
4 eggs (but see note below)
2 coffeespoons of baking powder
a bit of salt
a bit of lemon rind

Mix the 1 cups of milk hot (almost boiling) in a bowl with the 2 cups of sugar whilst stirring it with a timber spoon. Always maintaining the stirring pace, when the mix gets cooler, add the 4 egg yolks, one by one and immediately after dd the 2 cups of plain four and 2 coffeespoons of baking powder. Once the mix become a thick and homogenous, then add a bit of salt and the lemon rind.

On another container whip the egg whites until getting a meringue texture and add it to the rest of the mix, but NOT in a blender! You need to mix it in manually in folding movements.

Line a glass cookware container (Pyrex) with butter and flour and pour the mix into it. Bake for 40-45 minutes @ 160 degrees (less than 40 and the cake will deflate!).

NOTE: I used 7 egg whites for the merigue instead of 4 (and saved the 3 yolks for the milks), used LIGHTHOUSE Cake Sponge and Steamed Bun flour (same brand we use for pizza) and left in over for 45 minutes.

THE MILKS!

You'll need:

1 can of condensed milk (plus add half of 'light' condensed milk)
1 can of evaporated milk (plus add half of 'light' evaporated milk)
1 can of cream (plus add half of 'light' cream)
3 eggs (yolks, take the whites to the meringue above!)
vanilla - a little. Or none. Up to you.
rum (up to you and... the audience)

Blend the three cans with the 3 egg yolks in a blender.

Finally, pour the milks over the cake and pluck holes into it as you add it so that the milks penetrate. This is the most painstaking and rigorous part of the process, and it requires patience that will pay off well! Don't feel you can't use a knife to carve holes and watch the liquid pour into the cake, it will hold well together.

Done? Let it rest in the fridge for at least 4 hours (overnight is MUCH better).

COVER THE CAKE?

With the egg whites create a meringue to cover the cake. This is mostly for decorative purposes, you can meringue with sugar, but, I USE NONE. I DON'T COVER THE CAKE - I use the meringue for better purposes. There, I said it.