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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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