Como Hacer Tres Leches Casero Food

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

PASTEL DE TRES LECHES (THREE MILK CAKE)

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.

MEXICAN TRES LECHES CAKE RECIPE

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

Steps:

• Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
• Mix cake ingredients together and pour into prepared cake pan.
• Bake for 45-50 minutes until knife inserted in middle comes out clean.
• Allow to cool for 20 minutes.
• While the cake is baking, mix filling ingredients together and refrigerate.
• For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
• When cake is done, allow to cool; then fill with milk filling.
• You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
• Frost with whipped cream and decorate.

TRES LECHES

Steps:

• Preheat oven to 350°F.
• When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
• Beat 6 egg whites until fluffy.
• Add sugar a little at a time until completely incorporated.
• Beat in 8 egg yolks.
• Using a wooden spoon, stir in the flour, milk, and water.
• Pour into an ungreased 13x9" baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
• Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
• While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
• Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
• For the frosting, beat the 2 reserved egg whites until fluffy.
• While beating, add sugar a little at a time.
• Continue beating as you add the syrup.
• When the frosting is stiff, spread over cake.
• Decorate with cherries.