Three-Milk Cake (Pastel de Tres Leches)

This dessert is a favorite on the menus at many Houston Mexican and South American restaurants. Arnaldo Richards of Pico's reworked a previously published recipe to fit a 13-by-9-by-2-inch pan, which is more common to home cooking.

1 1/2 cups all-purpose flour

1 tablespoon baking powder

4 eggs, separated

1 1/2 cups sugar

1/2 cup milk

Fresh strawberries and mint leaves for garnish (optional)

Topping (recipe follows)

Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves.

Topping

1(12-ounce) can evaporated milk

1(14-ounce) can sweetened condensed milk

2cups milk

1(16-ounce) carton sour cream

Combine milks and sour cream (do not beat). Use as directed.

Meringue

1cup sugar

1/2 cup water, heated

3egg whites

Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.