Caramel Tres Leches Food

CARAMEL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease a baking dish; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and gradually add the flour mixture mixing until just combined.
• Stir the batter with a rubber spatula to ensure all of the ingredients are incorporated.
• Transfer the cake batter to the prepared baking dish and bake until a
• skewer inserted into the center comes out clean, 40 to 50 minutes.
• Allow the cake to cool completely in the pan.

CARAMEL TRES LECHES CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Stir the batter with a rubber spatula to ensure all of the ingredients are incorporated.
• Transfer the cake batter to the prepared springform pan and baking until a skewer inserted into the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and allow the cake to cool completely in the pan.
• Make the Three-Milk Mixture: Place the cake pan on a rimmed baking sheet lined with wax paper or parchment paper. Using a skewer, poke holes all over the top of the cake. In a large pitcher, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined. Very slowly, pour the milk mixture all over the cake. (It will seem like A LOT, but go slowly add use everything.) Refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed. Remove the cake from the springform pan and place on a serving plate.
• Finish with Topping: Place the cream in a large bowl and either by hand or using an electric mixer, whip on medium speed until soft peaks form. Spread the whipped cream on top of the cake, then drizzle and swirl the dulce de leche into the whipped cream. This is best served the day it is assembled, but can be refrigerated for up to 1 more day.

COFFEE-CARAMEL TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
• Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
• Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.
• Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
• Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

SALTED CARAMEL TRES LECHES CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X13 pan and set aside.
• In a large bowl whisk together the cake flour, salt, and baking powder.
• In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the egg whites on medium speed until slightly foamy then slowly stream in two tablespoons of sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl.
• Using the same dirty electric mixer bowl with a paddle attachment add the butter and remaining sugar and beat until light and fluffy. Then add the salted caramel, scrape down the bowl, and mix until fully incorporated. Add in the egg yolks one at a time then the vanilla extract. Again, scrape the sides and bottom of the bowl to ensure everything is evenly combined.
• Gently fold in the dry mixture to the wet, mixing until just combined, it will be thick. Fold in the egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back, or a toothpick inserted in the center comes out clean.
• Let cool on wire rack. Once completely cool prepare the milk soak.
• In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
• Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake, I like to pour half let it sit for a minute then pour the remainder.
• In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top. This cake is best if it sits in the fridge for a few hours or overnight, ideally. Serve cold and store-leftovers in the fridge for up to 5 days.