Episode 11: Pastel de Tres Leches

For cake:

1 stick of butter, softened 1 c. granulated sugar 2 eggs, beaten 2 c. cake flour 1 1/2 baking powder 1/2 tsp salt 1/2 c. milk (substituting yogurt, buttermilk or sour cream will make cake too moist - don't do it!) 1 tsp. vanilla extract zest of 3 limes (pick out limes with pretty peel)

Preheat oven to 350 degrees.

Cream butter and sugar together. Add eggs. Sift together cake flour, baking soda and salt. Add to eggs/butter. Add milk. Cover mixer with towel, mix on low, then medium, just until ingredients are moistened. Scrape sides. Zest 3 limes (avoid pith!). Chop zest into small pieces. Add to batter and mix just until well blended. Don't overbeat! Transfer batter to a greased and floured 9" aluminum round pan. Bake 25 - 35 minutes, until toothpick comes clean and cake springs back.

Milk "filling": 2 1/2 c. sweetened condensed milk 3/4 c. heavy cream 3/4 c. evaporated milk

Mix three together very well. Stir slowly so that the thinner milks won't splash everywhere.

Let cake cook in pan for 10 minutes. Invert onto cooling rack for 20 minutes. Transfer to plate (keep in mind that cake must be refrigerated after frosting). With toothpick, poke holes all over cake, wiggling the toothpick around so that you make holes big enough to soak in the milk. Pour milk on, about 1/2 c. at a time and use a spatula to guide the milk into the holes. If milk seaps out of the sides, that's ok. The cake should be completely soaked.

Lime Meringue Frosting: 1/2 c. light corn syrup 1/2 c. granulated sugar 1/8 tsp. salt 2 egg whites juice of 3 limes

Combine corn syrup, sugar, salt and egg whites in the top of a double boiler. Bring 3 cups of water in the bottom of a double boiler to a simmer. Mix with a hand mixer for 2 - 3 minutes. Increase heat to medium. Mix for 4 more minutes. Add lime juice (careful not to add seeds!) Mix for 1 more minute.

Using a mini-offset cake spatula, frost your cake. Refrigerate for 30 minutes. Cut, serve and ENJOY!!