You can make a smaller cake, see note at end.
- 1½ cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ tsp salt
Stir and set aside. Separate
- 6 eggs
Beat egg whites with mixer until foamy. Add
- ¼ tsp cream of tartar
and beat on high speed, gradually adding
- ¼ cup sugar
Stop when glossy and firm peaks form. Set whites aside. In large mixing bowl combine
- 6 egg yolks
- ⅓ cup melted butter
- 3 TBL milk
- 1 tsp vanilla
Starting with the dry ingredients first, fold in ⅓ of the dry ingredients and ⅓ of the egg whites into the batter, continue alternating until they are fully incorporated. Put batter in greased 13×9 pan. If you have Magi-Cake strips, use them. Smooth top and bake until done in center, about 25 minutes in 350 F oven.
While cake is baking: puree
- 2 cups of cubed mango
- sugar to taste (2+ TBL)
in a food processor. Refrigerate mango sauce. In a saucepan, combine
- 15 oz can of unsweetened coconut milk
- 14 oz can of sweetened condensed milk
- ⅓ cup milk
- ¼ cup brandy
- pinch of salt
Heat until steaming but don’t let it boil. Set aside.
When cake has cooled, poke many holes with a fork in top of cake. Cut into serving pieces, like 24. It’s important you cut the cake now or the liquid will be unlikely to soak into the middle of the cake. Pour the milk mixture over the cake, cover and refrigerate.
To serve, whip
- 1 cup (half pint) heavy cream
and add half the pureed mango, but don’t overdo it. You want it to be thick but not super-firm. Add sugar to taste. Cover the cake with the cream, then put the mango puree over the top. You can serve extra sauce on the side, as the amount of mango might be more than you want to use.
NOTE: You can make a 9×9 cake by reducing the ingredients for the cake to ⅔ of what is called for. You can reduce the mango sauce ingredients, but unfortunately, the best I’ve been able to figure is making the full amount of the tres leches sauce and then only using ⅔ of it.