Torta Tres Leches

A popular Latin American desert is the Three Milk's Cake.

I am told by a friend living in Venezuela that due to the food shortages there, her family now calls it The Miracle Cake, because it would require a true miracle to find all the ingredients in order to make one.

Torta Tres Leches

6 eggs
1 1/2 c. sugar
1 tsp vanilla
1 1/2 c flour sifted with 1 Tbl baking powder
1 c milk

Beat eggs whites until stiff. Add sugar. little by little. Add the egg yolks one at a time then add the vanilla. Finally, add the flour and alternate with adding milk.
Pour into 13 x 8 greased and floured cake pan.
Bake at 350* for 25 - 30 minutes.
Remove from oven and allow to cool completely. Once cooled, punch holes in the cake with a knife and pour in the following milk mixture.

Mix in blender:

1 can evaporated milk
1 can sweetened condensed milk
1 can heavy cream
1 tsp vanilla
3 egg yolks

Allow milk mixture to settle by placing cake in refrigerator until cold.
Ice cake with meringue or whipped topping and store in refrigerator.

Share an International Recipe

Yesterday a friend from Spain sent me a Peruvian recipe I have been anxious to receive.


Deanna said...Here's the recipe for the Papa la Huancaina you asked for:

queso fresco 400 gramos
leche 1 taza
aji - 2 cucharaditas
galleta soda - 3
aceite - un chorrito
sal - al gusto

Put all in blender and blend til smooth. Add more milk til of good consistency. Pour over boiled, cooled, peeled and sliced potatoes that are sitting on a lettuce leaf. Adorn with black olives and hard boiled eggs.

And I found this Paraguayan recipe on a friend's blog. Betty lives here in Paraguay in the Chaco!



Chipa

2 eggs
300 gr. cheese
1/2 c. oil
1 c. milk
1 tsp. salt

Put these ingredients into a blender and mix well.

1. Then pour this liquid into a bowl and add 2 tsp. baking powder and enough corn starch to make a dough to form little balls. Bake them in a moderately hot oven, until golden brown.
This is one variety.
or
2. Add 2 tsp. baking powder and enough corn starch to make a dough that you can still pour. Then I pour the dough into my mini muffin tins and bake them until golden brown.
These chipa will be a little softer.



This is a photo I took at a soccer game. This is the common way to transport chipa. In the evenings the vendors are at every intersection selling the fresh chipa. Quite amazing the way they carry it around on their heads!

Do you have a favorite international recipe you would like to share with us?

BBQ??? Parrilla??? Asado???

Whatever you call it, Paraguay has got it!

Last week end Paraguay earned entrance into the Guinness World Book of Records for consuming the most meat in an open air BBQ.

26,145 kilos of meat was consumed in 6 hours! This was eaten by 42,000 guests, 6,000 volunteers and 1,800 police!




The newspapers reported that notihng was left, not even a bone for the dogs!

We had our own BBQ here at the house. In Venezuela, we call it a 'parrilla' , here it is an 'asado'.

Either way, the meat is great! We ate ours with yucca, here it is called mandioca. I also prepared Venezuelan guasacaca, no parrilla is complete without it! The Paraguayans do not approve of the guasacaca, something to do with avacado only being eaten as a sweet.

You know what that means, don't you???? MORE for US!

GUASACACA (Venezuelan steak sauce!)
1 Med. Onion chopped
2 green peppers chopped
2 ripe avocados
2 cloves of garlic
1/2 bunch of cilantro
1/2 bunch of parsley
1/3 cup of vinegar
1 tsp. salt
1/4 tsp. pepper
1. cup of olive oil


* Throw all these ingredients in your blender, EXCEPT the olive oil. Add the olive oil slowly as it is blending. Let the flavors blend for an hour. Serve with steak, sausage, chicken, potatos, yucca..

Venezuelan Black Beans

2 lbs Black beans

• 1 tsp. baking soda
  
• 1 large onion
  
• 1 green pepper
  
• 6 garlic cloves
• 1 tsp. cumin
  
• 1 bunch of cilantro
  
• 1/2 cup of olive oil
  
• 3 srtips of bacon
• 2 0r 3 pork chops
  

The night before cooking, place beans in a bowl and cover with water and the baking soda. Cover at least an inch as the beans will swell. Cover and let set all night.

The next morning, wash well and rinse thoroughly! Cover again with water. Continue to add water so that they remain covered as they cook. DO NOT SALT! Place the pork chops, cut into cubes in with the beans.

Once the beans are soft, add salt.

In a frying pan, add the olive oil and brown the bacon, chopped onion, green pepper, and chopped garlic. Cook until well browned, almost burnt. Add to the beans along with the cumin.

Place on a low fire and let cook until thickened. About 10 minutes before serving, add the cilantro.

If too soupy, place a few cups of the beans in your blender and then return the blended beans to the bean pot. Cook a few more minutes.

Porfa! Nada de azucar!!!