Description:

3 Milk Cake ala Monteverde Lodge

Source:

William Bohannon

Serves/Makes:1 9"x13" Cake

Ingredients

• 1 cup (225 ml) sugar
• 5 eggs, separated
• 1/3 cup (80 ml) milk
• 1/2 tsp (2 ml) vanilla extract
• 1 cup (225 ml) all-purpose flour
• 1-1/2 tsp (7 ml) baking powder
• 1/4 tsp (1 ml) cream of tartar
• Butter for greasing baking dish
• For the milk syrup:
• 1-3/4 cups (425 ml) (12-ounce can) evaporated milk
• 1 cup (225 ml) sweetened condensed milk
• 1 cup (225 ml) heavy cream
• 1 tsp (5 ml) vanilla
• 1 tbsp (15 ml) rum
• For the meringue:
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml) cream of tartar
• 3 egg whites

Preparation

• Prepare the cake.
• Beat 3/4 cup (175 ml) sugar and the egg yolks until light and fluffy.
• Stir in the milk, vanilla extract, flour and baking powder.
• Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds.
• Gradually add the remaining 1/4 cup (60 ml) sugar and continue beating until the whites are glossy and firm.
• Gently fold the whites into the yolk mixture.
• Spoon this batter into a 9-by-13-inch greased baking dish.
• Bake the cake for 40 to 50 minutes at 350 degrees (175 C.) F. or until it feels firm and an inserted toothpick comes out clean.
• Let the cake cool completely and unmold onto a large, deep platter.
• Let cool for 2 hours.
• Pierce the cake all over with a fork.
• Prepare the milk syrup.
• Combine the evaporated milk, sweetened condensed milk, cream and flavorings and whisk until mixed.
• Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.
• Prepare the meringue.
• Place all but 2 tbsp (30 ml) sugar in a heavy saucepan with 1/4 tsp (1 ml) cream of tartar and 1/2 cup (125 ml) water.
• Cook over high heat, covered, for 2 minutes.
• Uncover the pan and cook the sugar to the soft ball stage, 239 degrees (125 C.) on a candy thermometer.
• Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 tsp (1 ml) cream of tartar.
• Add the remaining 2 tbsp (30 ml) sugar and continue beating to stiff peaks.
• Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool.
• Thickly spread the top and sides of the cake with meringue, using a wet spatula.
• Refrigerate the cake for at least 2 hours before serving.

Comments

This recipe was sent to me from Costa Rica. It is a popular cake in that country. The Monte Verde Lodge recipe that someone requested is a secret. Basically it will be like this recipe but better because they are a Quaker community and they have their own dairy. Their milk is unpasteurized and fresh every day. That is why their recipe is so delicious.