TRES LECHES CAKE
Steps:
- Preheat oven to 350 F
- Beat the eggs in a stand mixer at medium speed, slowly adding the sugar. Continue beating for about 10-15 minutes. When you are ready for the next step, this mixture will have a creamy texture, almost like whipped cream.
- Remove the bowl from the stand mixer, and slowly fold in the first part of the sifted flour and slow mix by hand with a whisk until the flour is incorporated. Repeat with the remaining two parts of the flour.
- Add the vanilla and oil and stir slowly with a spatula until completely incorporated.
- Add the batter to your cake pan of choice. This amount will fit into two 8 inch circle pans, or one 9 x 13.
- Bake for 35 minutes, or until a toothpick comes out clean.
- Remove from oven and let cool until completely cooled.
- Poke small holes along the surface of the sponge cake.
- Combine the sweetened condensed milk, the evaporated milk, and the whole milk and mix well.
- Pour the above mixture over the sponge cake, covering the entire cake.
- Leave cake in the refrigerator for at least 3 hours, and then decorate with homemade whipped cream, strawberries, or other fruit of your choosing.
Nutrition Facts : ServingSize 1 Slice, Calories 413 kcal, Carbohydrate 56 g, Protein 11 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 163 mg, Sodium 117 mg, Fiber 1 g, Sugar 38 g
MEXICAN TRES LECHES CAKE RECIPE
Tres leches cake is a sponge cake made with flour, sugar, eggs and vanilla. It's soaked in a mixture of sweetened condensed milk, evaporated milk and cream, and frosted with whipped topping.
Provided by Chef Elizabeth Pérez Camarena
Categories Dessert
Time 10h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 356 degrees F and bring eggs to room temperature for easier beating. Separate egg whites and egg yolks into two small bowls.
- Sift flour using a fine mesh strainer or flour sifter.
- Pour egg yolks, vanilla and 1/2 cup sugar into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer.
- Beat egg yolks until uniform, smooth, pale yellow and doubled in volume. Pour mixture into a separate bowl.
- Wash and dry the stand mixing bowl and whisk, add egg whites to the bowl and beat on high speed. This is the secret to a light and spongy cake.
- Slowly add half of the remaining sugar and beat until soft peaks form.
- Add remaining sugar and beat on high until stiff peaks form. Mixture should be light and fluffy and stick to the whisk attachment or beaters when scooped from the bowl.
- Gather your three bowls: one with flour, one with egg white mixture, and the other with the egg yolk mixture. Using the egg yolk mixture as your main mixing bowl, you'll add flour and then egg white mixture little by little, alternating as you fold into the batter.
- First, add two tablespoons of flour to the egg yolk mixture.
- Fold flour into the yolk mixture.
- Add a scoop of the egg white mixture to your main mixing bowl.
- Gently fold into the flour mixture.
- Add more flour.
- Fold into the cake batter.
- Add more egg white mixture.
- Gently fold in the egg white.
- Continue alternating and folding in flour and egg white until you've added everything to the main bowl. Mixture will become lighter in color as you add ingredients and the final cake batter should be smooth, thick and fluffy.
- Grease and flour an 8 1/2 or 9 inch pan. Use a pastry brush to spread the butter in the round cake pan.
- Place a cookie sheet under your cake pan. Then, pour the tres leches cake mix into the prepared pan.
- Use the spatula to scrape the batter from sides of the bowl into the pan.
- Smooth the top of your cake evenly with the spatula.
- Place your cake on the center rack of the oven and bake at 356 degrees F for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let sit five minutes, and then turn the cake out onto a wire rack to cool.
- Line the cooled cake pan with plastic wrap. You're going to place the cake back in the pan and then cover, so be sure you leave enough wrap on the sides to do so.
- Carefully place your cake bottom up into the lined baking pan.
- Gather your condensed milk, evaporated milk and light cream (or table cream) in separate bowls, as well as a large bowl, measuring cup and wire whisk.
- Pour the cream into the measuring cup.
- Add the sweetened condensed milk.
- Pour in the evaporated milk.
- Empty the measuring cup contents into a large bowl.
- Whisk the three milks until combined, and then pour back into the measuring cup.
- Using a fork, poke holes into the cooled tres leches cake.
- Pour the milk mixture into the holes and all over the surface of the cake. Don't forget the edges.
- Lift and fold over the flaps of the plastic wrap to cover the soaked cake.
- Once your cake is completely covered, place in the refrigerator and let rest for at least 8 hours. Overnight is best.
- Once the cake has rested, make the whipped topping. Gather your ingredients: heavy whipping cream, clear vanilla extract, sugar and vanilla pudding mix.
- Fit your stand mixer with the whisk attachment. Then add the whipping cream to the mixing bowl.
- Pour in the sugar and vanilla extract. The frosting uses a clear vanilla extract to keep it from changing color.
- Pour in the vanilla pudding mix.The pudding creates a stabilized whipped cream so you won't have to worry about it melting all over your cake in the refrigerator.
- Whip the cream on medium speed until soft peaks form. Take care not to over beat. If you do so, the cream could separate. The cream should be light and fluffy.
- Remove your tres leches cake from the refrigerator and prepare a serving dish or cake pedestal.
- Turn out your cake into the center of the dish.
- Carefully separate the pan from the cake.
- Slowly unwrap the plastic wrap by folding the wrap over itself.
- Remove the plastic wrap completely from the cake.
- Frost the sides of the cake with the whipped topping using a frosting spatula.
- Carefully frost the top of the cake, being careful not to let the spatula touch the cake directly. You don't want the cake crumbs to show up on your beautifully frosted cake.
- Gather your garnishes. If you're using strawberries, slice them in half and make a ring around the center of the cake, pressing the tops of the berries gently into the cake, cut side up. Fill in the ring with more strawberries, then sprinkle with raspberries and blueberries. Serve cold.
TRES LECHES CAKE
Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used
Provided by Cassie Best
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
- Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
- In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
- Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
- Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
- Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
- Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.
Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
TRES LECHES CAKE
Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Categories birthday birthday party Cinco de Mayo baking dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
TRES LECHES III
A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist.
Provided by Marti
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- 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.
- 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.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 40 g, Cholesterol 141.1 mg, Fat 20.7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 12.5 g, Sodium 129.9 mg, Sugar 30.9 g
BEST TRES LECHES CAKE
The English have their trifle, Italians have tiramisu, and Latinos have pastel de tres leches, or three milk cake. This scrumptious sponge cake absorbs its bath of sweetened condensed, evaporated and whole milk before being topped with whipped cream. Served with fresh fruit or as is, it's the perfect party dessert.
Provided by RuthE
Time 4h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup.
- Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates).
- Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes.
- Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork.
- Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours.
- Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 33.2 g, Cholesterol 100.2 mg, Fat 12 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 164.1 mg, Sugar 27.3 g
TRES LECHES CAKE
We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three milks"-because it's soaked in three different types of milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
- In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
- Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Nutrition Facts : Calories 510 g, Fat 29 g, Protein 10 g
TRES LECHES CAKE
Very rich yellow cake soaked with custard-like sauce and topped with meringue frosting. I found the recipe in a magazine, and took it to a family dinner and They all loved it!
Provided by Kay00427
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Let the first 3 egg whites, the egg yolks and the ¼ cup milk stand at room temperature for 30 minutes. In a medium bowl combine flour and baking powder; set aside. Grease 9x9x2-inch baking pan; set aside.
- In a large mixing bowl combine the egg whites and cream of tartar. Beat on medium speed of an electric mixer until soft peaks form; gradually add 1 cup sugar while beating on high speed. Beat in egg yolks, 1 at a time, beating well after each addition. On low speed, beat in flour mixture ¼ at a time. Beat in ¼ cup milk just until combined. Pour into prepared pan.
- Bake in a350 degree oven for 25 to 30 minutes of until a toothpick inserted into the center comes out and top springs back when lightly touched . Let cool on a wire rack.
- Combine whipping cream, sweetened condensed milk, and evaporated milk. With a tooth pick, poke holes in top of cake at 1 inch intervals. Pour milk evenly over top. Cover and refrigerate over night.
- For topper, in a large heat proof bowl, combine corn syrup and remaining 2 egg whites. Bring 1 inch of water to a simmer in a very large skillet. Place the bowl in the skillet of simmering water. Beating constantly with a hand-held electric mixer, beat 2-3 minutes or until temperature registers 140 degrees on an instant-read candy thermometer. Continue beating over hot water for 5 minutes. Carefully remove bowl from pan. Beat 2-3 minutes longer or until cool. Spoon atop cake. Serve within 2 hours. When cut milk seeps out and pools around cake.
THE BEST TRES LECHES CAKE
This is SO GOOD! It's a moist, rich, sweet and yummy cake, made with a simple sauce that is poured over it, and slowly seeps into it. Leaving you with heaven in every bite. "Tres Leche" means three milks therefor, this cake has three different types of milk: condensed, evaporated and regular milk. The top of the cake is ugly, because you have to poke holes in it, so I like to top it with whipped topping, and berries. Try it!
Provided by leenielt3
Categories Dessert
Time 2h20m
Yield 15-24 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the cake mix, eggs, and water in a large bowl.
- Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean.
- Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined.
- Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake.
- Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight).
- Top with whipped topping, and enjoy!
Nutrition Facts : Calories 259.9, Fat 8.5, SaturatedFat 3.2, Cholesterol 52, Sodium 290, Carbohydrate 40.2, Fiber 0.4, Sugar 25.9, Protein 6
TRES LECHES CAKE
Provided by Marcela Valladolid
Categories dessert
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
- Mix the flour and baking powder in a medium bowl. Set aside.
- In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
- Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
- Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
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- Preheat the oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray or rub with butter.In a large bowl or stand mixer, add 5 egg whites.
- Place the egg yolks in a small bowl and set aside.Beat the egg whites about 2-4 minutes, until stiff peaks form.
- See photos.Scrape the egg whites into a medium bowl and store in the fridge.In the same bowl that you beat the egg whites, add 1/2 cup butter and beat until smooth, scraping edges.
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Main ingredients Cake base; evaporated …Type Sponge cake (or butter cake) Region or state Latin America, …Alternative names Torta de tres leches, pan tres leches, bizcocho de tres leches, pastel de tres leches.
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- Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
- Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
- Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
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- In a large mixing bowl whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream until fully combined. Remove 1/2 cup of the filling, cover it tightly, and refrigerate.
- Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. Once chilled, remove the bowl and beaters from the freezer.
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- Preheat the oven to 350F (177C). Line the bottom of two, 8-inch (20-cm) round cake pans with parchment paper; leave the sides ungreased.
- Prepare the coffee sponge cake first. In a stand mixer bowl, whisk together the eggs and sugar on high speed for 7 to 8 minutes, until the eggs are thick, voluminous and pale in color. In a small ramekin or bowl, dissolve the 1 tablespoon instant coffee powder in 2 tablespoons boiling water. Pour the dissolved coffee into the eggs and mix again for 30 seconds.
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- Preheat the oven to 350°. Lightly grease a 9-inch square baking pan and dust with flour. In a medium bowl, combine the cream, condensed milk, rum and 1 1/2 cups of the evaporated milk and whisk until smooth. Cover and refrigerate.
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