El Restaurante Mexicano
Fall 2002
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Banana Tres Leches Makes 12 servings | |||
| The Meringue: | |||
| 3 | egg whites, at room temperature | ||
| 1/3 | c. granulated sugar | ||
| 1/8 | t. pure vanilla extract | ||
| 3/4 | c. confectioners' sugar | ||
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Preheat oven to 250 degrees F. Beat the egg whites, granulated sugar, and vanilla extract until stiff peaks form. Add confectioners' sugar and blend thoroughly by hand. Transfer meringue to pastry bag. Pipe strips of meringue onto baking sheet. Place pan in oven for about 1 hour, or until meringue is dry. Break meringue into pieces. Set aside. | |||
From Nuevo Latino: Recipes That Celebrate the New Latin-American Cuisine by Douglas Rodriguez. Copy-right © 2002. Reprinted with permission of Ten Speed Press, Berkeley, Calif.
Sift flour, baking powder, and salt together. Set aside. Remove bowl from mixer. Add dry ingredients. Add flour mixture to eggs as soon as they're ready. Blend by hand thoroughly. (If this is not done quickly enough, eggs will lose their volume.)
Lightly grease a 9 x 13-inch pan. Pour the mixture into the prepared pan. Tap on counter to remove air bubbles. Immediately place pan in oven. Bake 10 to 13 minutes, or untilcake tester comes out clean. Remove cake and let cool.
The milk topping:
The Sweet Whipped Cream:
To assemble: Cut into serving pieces. Top with whipped cream. Garnish with meringue, banana and prunes.
