Tres Leches Cusco style...

Here's a recipe for you to try. I normally can't stomach Tres Leches cake, but this recipe was given to me by a woman who works at an orphanage in Limatambo, about 2 1/2 hours from Cusco. It's fabulous! Pisco, the local alcohol, is used to give it a unique taste.

I haven't tried the sponge part at sea level, so if anyone tries it, let me know if it turns out! This recipe works at 11,000 ft.

Ingredients:

5 eggs
1 Cup sugar
2 Cups flour
1 Cup regular milk
1 Cup evaporated milk
1 Cup condensed milk
1/4 Cup Pisco (the "secret" ingredient!!)
1 tsp. baking powder

Chantilly for topping

• Beat egg whites until soft peaks form. Add sugar a little at a time.
• On low speed, add egg yolks one at a time.
• Add flour and baking powder, folding in. Bake until done.
• Put milks and Pisco in the blender. Stab cake with a fork and pour liquid over the top. You can use it all if you want a soggy cake. I prefer less "sog" so use about 3/4 or maybe less.
• Top with Chantilly!

I make my own chantilly by sticking a metal bowl and beaters in the freezer for about 20 minutes, then mixing chilled whipping cream until thickened and add powdered sugar to taste. I think I usually add about 3 Tbsp of powdered sugar and some vanilla.

Enjoy!