Pastel de Tres Leches

· 3/4 cup butter, softened
· 1 1/2 cups white sugar
· 9 egg yolks
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1 1/2 teaspoons baking powder
· 1 cup milk
· 9 egg whites
· 1 teaspoon cream of tartar
·
· 2 cups heavy whipping cream
· 1 (5 ounce) can evaporated milk
· 1 (14 ounce) can sweetened condensed milk
·
· 2 cups heavy whipping cream
· 1 cup white sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Arroz con Pollo

4 chicken thighs
4 chicken drumsticks
1 cup rice, preferably long-grain
2 cups canned low-sodium chicken broth or homemade stock
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
1 green bell pepper, chopped
2 ounces smoked ham, cut into 1/4-inch dice
1 small onion, chopped
1/2 teaspoon fresh-ground black pepper
1 red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 teaspoons salt
Preparation Take a large deep frying pan and heat oil in it. Put chicken in the pan and season it with ¼ teaspoon of salt and pepper. Cook the chicken till it turns brown. Cook for almost 8 minutes from both the sides. Remove, pour of excess of fat and leave 2 tablespoons of fat in the pan. Lower the flame and add onion, garlic and ham to the pan and let it cook for 2 minutes or till the onion softens. Put bell peppers and stir the mixture in the pan occasionally. Cook it for 3 minutes.Later put the tomatoes, tomato paste, remaining 1 3/4taspoons of salt and ¼ teaspoon of the pepper and broth. When it simmers stir in the rice and place chicken in the pan evenly. Cover the pan partially and let it simmer. Cook it on moderately low flame for 20 to 25 minutes. Sprinkle parsley over it.