Favorite Tres Leches Cake Food

FAVORITE TRES LECHES CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13x9-in. baking dish., Bake 20-25 minutes or until golden brown. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart., In a small saucepan, bring the three milks to a boil over medium-low heat. Remove from heat; gradually stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Stir in rum if desired. Bring to a gentle boil; cook and stir 2 minutes., Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Cover and refrigerate for 8 hours or overnight., In a large heavy saucepan, combine frosting ingredients over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 14-18 minutes., Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.

TRES LECHES CAKE

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 CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Whisk the flour, baking powder and salt in a bowl.
• Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula.
• Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes.
• For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla.
• After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.
• For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.

TRES LECHE CAKE

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.;

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 CAKE

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.