TRES LECHE CAKE
Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.
Provided by Alton Brown
Categories dessert
Time 9h10m
Yield 1 (13 by 9-inch) cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
- Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
- Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
- Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
- Topping:
- Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
PASTEL DE TRES LECHES
From Fonda San Miguel in Austin TX. Garnish with fresh strawberries, peaches or other fresh fruit sliced. This is by far the best Tres Leches Cake I have ever made at home!
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, and salt; set aside.
- Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
- On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
- Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
- Remove from oven and place pan on a rack to cool for 10-15 minutes.
- Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
- While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
- Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
- When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
- Garnish with fresh fruit slices.
TRES LECHES (THREE MILKS CAKE), LATIN AMERICA
Provided by Food Network
Categories dessert
Time 2h4m
Yield 1 cake, about 10 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
- In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
- Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
- To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
- Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
- To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
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
NICARAGUAN TRES LECHES
I am from Nicaragua and have been looking for an authentic recipe for years! I finally came across this one a few weeks ago onoline and had to share! This is always a crowd pleaser and very easy to make if you closely follow the recipe. Enjoy!
Provided by MoMoTaps
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- 2. Sift flour and baking powder together and set aside.
- 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
- 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
- 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
- 7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!
Nutrition Facts : Calories 330.8, Fat 15, SaturatedFat 9, Cholesterol 91.7, Sodium 100.1, Carbohydrate 43.5, Fiber 0.2, Sugar 35.9, Protein 6.6
MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)
Pastel de 3 leches literally means 'cake made with three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
- Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
- Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
- Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
- Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
- Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.
Nutrition Facts : Calories 544.7 calories, Carbohydrate 59.3 g, Cholesterol 216.8 mg, Fat 28.9 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 16.9 g, Sodium 379.8 mg, Sugar 45.5 g
PASTEL DE TRES LECHES (THREE MILK CAKE)
Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).
Provided by Patty Valle Kafati
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10x15-inch baking dish.
- Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
- Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
- Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g
More about "bizcocho tres leches martinez food"
BIZCOCHO DE TRES LECHES - RECETASPUERTORICO.COM
From recetaspuertorico.com
TRES LECHES CAKE: THE HISTORY OF A TRADITIONAL MEXICAN …
From theplazarestaurant.com
️ RECETA → 《BIZCOCHO TRES LECHES》 BORICUA ※ …
From comidaboricua.info
TRES LECHES CAKE (PASTEL DE TRES LECHES) RECIPE | EPICURIOUS
TRES LECHES CAKE - WIKIPEDIA
From en.wikipedia.org
Place of origin NicaraguaAlternative names Torta de tres leches, pan tres leches, bizcocho de tres leches, pastel de tres leches, tres leches
TRES LECHES MARTINI - THE DRINK BLOG
From thedrinkblog.com
TRES LECHES MARTINI - THE SIX FIGURE DISH
From thesixfiguredish.com
BIZCOCHO TRES LECHE - PINTEREST
From pinterest.com
BASIC RECIPE FOR TRES LECHES PASTEL - THE SPRUCE EATS
From thespruceeats.com
LIMBERS DE BIZCOCHO 3 LECHES - YOUTUBE
From youtube.com
CHOCOLATE TRES LECHES CAKE - ISABEL EATS
From isabeleats.com
TRES LECHES CAKE—WITH A PUERTO RICAN SPIN – FAMILIA KITCHEN
From familiakitchen.com
TRES LECHES CAKE AKA. BIZCOCHO DE TRES LECHES - BAKE TO THE ROOTS
From baketotheroots.de
TRES LECHES BIZCOCHO CAKE - RECIPE - COOKS.COM
From cooks.com
BIZCOCHO TRES LECHES MARTINEZ RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love