FOR THE BATTER
3/4 c Butter
2 tb Butter
1 3/4 c Sugar
8 Egg yolks
2 1/2 c Flour; sifted
2 1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla extract
1 c Milk
6 Egg whites
FOR THE MILKS
2 c Evaporated milk
1 1/2 c Sweetened condensed milk
3 1/2 c Evaporated cream
6 Egg yolks
FOR THE MERINGUE
6 Egg whites
2 c Sugar
1 3/4 c Light corn syrup
2 Limes; juice only
FOR THE GARNISH
10 Strawberries; halved
From: Garry Howard garhow@hpubmaa.esr.HP.com
Date: 17 Feb 1994 01:18:15 -0500
Recipe By: The Taste of Mexico by Patricia Quintana
This unusual cake is served for special occasions in Mexico, particularly
in Sinaloa, where it originated.
Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.
Prepare the batter: Cream butter. Gradually mix in sugar, and continue
beating until mixture is light and creamy. Add egg yolks. Slowly mix in
flour, baking powder, and salt. Add vanilla extract, and slowly mix in
milk until batter is thick.
In another bowl, beat egg whites until stiff. Fold into batter. Pour
batter into cake pan.
Bake for 40 minutes or until edges are golden brown. Remove from oven and
cool on rack.
Prepare the milks: Blend evaporated and condensed milks and evaporated
cream cream with egg yolks in a blender or food processor. Bring half this
mixture to a boil in a saucepan, stirring constantly. Remove from heat,
and stir in remaining mixture. Pour over cake.
Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat
until stiff. Slowly add corn syrup, and continue beating until stiff peaks
form. Add lime juice, and continue beating until shiny. Remove from heat.
Invert cake on a deep dish or platter. Spread meringue over cake, and
decorate with strawberries. Serve at room temperature.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings