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- 3 Milk Cake ala Monteverde Lodge
- William Bohannon
Serves/Makes:1 9"x13" Cake
- 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
- 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.
- 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.
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