You asked for it!

Well, I was asked recently by my Aunt Rose if there was any good desserts/food down here in Chile. My response was that the best food I have had was empanadas de pino and Tres Leches Cake (Milk Cake). I found the recipes for these and I am going to post them on here.

As of September 09, 2008 I only have the Tres Leches Cake recipe but I am looking for an empanada de pino recipe. I will put it on here when I get it.

Torta de Tres Leches (Milk Cake)

INGREDIENTS
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract

DIRECTIONS
1.) Preheat oven to 350 degrees F (175 degrees C).
2.) Grease and flour one 9x13 inch baking pan.
3.) Sift flour and baking powder together and set aside.
4.) Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
5.) Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended.
6.) Pour batter into prepared pan.
7.) Bake at 350 degrees F (175 degrees C) for 30 minutes.
8.) Pierce cake several times with a fork. (This allows the milk to permeate the cake.)
9.) Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
10.) Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Another variation is that you can make two 8" or 9" cakes and stack the two cakes. This is most traditional here. Be careful because both cakes will be "wet" from the milk that they soak up. Put whipping cream in between the two layers, and cover the entire cake with whipping cream. I promise this is amazing. Sometimes a nice strawberry, group of blueberries, or raspberries go well with this cake as well.