“OMG how divine! This is not wet like some tres leches cakes can be but moist, covered with a glamorous amazing looking icing, The meringue frosting is light but maintains its texture with refrigeration - delicate tasting when compared to other frostings. Adapted from the Chicago Tribune via Food & Drink, a weekly Tribune publication. The recipe comes from the mother of a member of the Mexican Consulate in Chicago. Tip - use dental floss to cut the cake layers - way easier than cutting.”
1hr 50mins

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Combine the flour and baking powder in a medium bowl; set aside.
  3. Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in one-third of the flour mixture and one-third of the whole milk; repeat twice, beating until smooth. Add vanilla.
  4. Pour the mixture into 2 buttered and floured 9-inch round cake pans. Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cakes into 2 horizontal layers; place on wire racks set into shallow baking pans.
  5. Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Drizzle one-third of the milk mixture over each cake layer; set aside.
  6. For the meringue, beat the 6 egg whites, cream of tartar and salt with electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside.
  7. Combine the sugar, water and lemon zest & juice in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft-ball stage. Remove from heat.
  8. Carefully add the syrup in a thin stream to the egg whites, beating with electric mixer on medium speed. Beat until firm, 5-6 minutes.
  9. Restack the cake layers; cover the sides and top of cake with meringue. Refrigerate until serving time.

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