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Las Christmas: Favorite Latino Authors Share Their Holiday Memories.
Edited by Esmeralda Santiago and Joie Davidow

By María Cristina Rodríguez de Littke

Our friend Luis Miguel Rodriguez Villa gave us this recipe. It was created by his sister, María Cristina Rodríguez de Littke, who won a contest sponsored by Puerto Rico's San Juan Star for the best tres leches on the island. When we tested it ourselves, we understood why this was the winning entry. It's a very simple version of a dish that can be very complicated to make, and it's sinfully delicious.

Yield: 10 to 12 servings

Ingredients:

The Cake:

• 3 eggs
• 1 cup sugar
• ¼ cup milk
• 1 cup all-purpose pour
• 1½ teaspoons baking powder
• 1 tablespoon vanilla extract

The Ice Cream Filling:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 tablespoon vanilla extract

The Frosting:

• 1 cup whipping cream

Method:

The Cake:
Preheat oven to 350ºF. Separate the eggs. Beat the egg whites unti1 fluffy. Add the sugar gradually and mix well. Blend in the egg yolks, one at a time. Alternately blend in the milk, flour, and baking powder. Add the vanilla and blend well. Pour into a greased, square baking pan, and bake 45 minutes or until a knife inserted in the cake comes out clean. Remove the cake from the oven and pierce it with a fork, making little holes evenly over the surface. Set aside to cool.

The Ice Cream Filling:
In a large bowl, mix condensed milk, evaporated milk, and vanilla extract until well blended. Slowly pour the mixture over the top of the cake.

The Frosting:
Beat whipping cream until stiff. Spread over cake.

Ms. Esmeralda Santiago's website: Esmeralda Santiago