@buff----Gracias. pero last time i checked my aunt es salvadorena...soooooo, you nicas (ha ha nicas you know what that is for los salvies?) anyway, you copiers!!
@Dogo--en la receta las tres leches esta en las tres clases de leches que se usa
una de cabra otra de gato y otra de koala
1. 1/3 cup milk
2. sweetened condensed milk
3. evaporated milk
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The opinions expressed by this poster can be offensive and are mainly directed at Dogo. Delta gamma b i t c h-orama. Copyright 2008 All rights reserved.
Dogo wrote: Why not?!?! (give me the recipe) it's desert!!! not "how to make a bomb"!!
Anyway.. like I actually WANT your recipe! pfffft! I just want to know where to buy it!!... and I don't mean some womans house I mean like a real store!!!
that's because I just gave you "that woman's" info and you made me waste 2 minutes of my precious and valuable time.
Oh, and my recipe dies with me. Or I sell it for five bucks. Whichever is more convenient.
Dogo wrote: Unless your aunt sells it, that soooo did not help me (not big on baking) Any Mexican bakeries around?
BTW, now that I see the recipe I don't get the "tres leches" part
That's because it's not the "real" recipe.
And no, I'm not giving you mine. And by that I mean recipe.
Why not?!?! (give me the recipe) it's desert!!! not "how to make a bomb"!!
Anyway.. like I actually WANT your recipe! pfffft! I just want to know where to buy it!!... and I don't mean some womans house I mean like a real store!!!
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The opinions expressed by this poster should always be considered offensive to Guadalupipi.
Guadalupana wrote: I think it's Mexican, but my aunt makes it too.
Oh, Guadalupana, this is a first from me tu llu.
As far as I know it's 100% Nicaragüense... and if it's not, I'm making it, dammit!!! And all of you who claim it ain't Nica, here's an extra-ingredient for the next time you make it:
If it's that good, it must be Argentinian
ok, any Nica bakeries around? (damn... why is it so hard to just get a friggin desert!)
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The opinions expressed by this poster should always be considered offensive to Guadalupipi.
I think it's Mexican, but my aunt makes it too. Anyway: INGREDIENTS: * 1 cup white sugar * 5 egg yolks * 5 egg whites * 1/3 cup milk * 1 teaspoon vanilla extract * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1 (14 ounce) can sweetened condensed milk * 1 (12 fluid ounce) can evaporated milk * 1 pint heavy whipping cream * 10 maraschino cherries DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. Frost cake with whipped cream and garnish with cherries.
Unless your aunt sells it, that soooo did not help me (not big on baking) Any Mexican bakeries around?
BTW, now that I see the recipe I don't get the "tres leches" part
__________________
The opinions expressed by this poster should always be considered offensive to Guadalupipi.
Guadalupana wrote: I think it's Mexican, but my aunt makes it too.
Oh, Guadalupana, this is a first from me tu llu.
As far as I know it's 100% Nicaragüense... and if it's not, I'm making it, dammit!!! And all of you who claim it ain't Nica, here's an extra-ingredient for the next time you make it:
* 1 cup white sugar * 5 egg yolks * 5 egg whites * 1/3 cup milk * 1 teaspoon vanilla extract * 1 cup all-purpose flour * 1 1/2 teaspoons baking powder * 1 (14 ounce) can sweetened condensed milk * 1 (12 fluid ounce) can evaporated milk * 1 pint heavy whipping cream * 10 maraschino cherries
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. Frost cake with whipped cream and garnish with cherries.
__________________
The opinions expressed by this poster can be offensive and are mainly directed at Dogo. Delta gamma b i t c h-orama. Copyright 2008 All rights reserved.
Cocotaso wrote: TV Buff wrote: Cocotaso wrote: I know a lady who we usually call for any order of "postres" .....check your PM for Tel # and location
If she's in Scarborough, then God, it's the same lady I'm thinking of. She makes some killer pasteles (queques, in our dialect). They're the yummiest. Yeah..she is in Scarborough..thats her... ..they make killer pasteles..de todo!!! :)
If it's the same lady I'm thinking of I can totally back you up on that!
@ God: I know a lady who actually sells tres leches. I've never tried hers, but I hear she's pretty good (never like mine, though). I'll PM you her info, if I can find it. Probably not today, 'cause I have it at home.
that's because I just gave you "that woman's" info and you made me waste 2 minutes of my precious and valuable time.
) might be for sale.
