Helado Tres Leches Food

PASTEL TRES LECHES

Steps:

• preheat the oven at 300°C.
• Shake the yellows, with the sugar until they double the size.
• Add the flour, with the baking soda.
• Add the warm milk.
• Shake the whites until they get big, in spanish we say stir until they get like turron, the turron is a very very hard candy, so you need to shake them until they get like very very fluffy, if you use a machine let it go for a long long time.
• Add the whites to the other stuff, and mix it well.
• Put that in a mold, and put in the oven for 25 minutes.
• let it go cold.
• In the blender put the"tres leches ingredients", and blend them until they mix really good.
• Then put this mix over your cake, but let the cake absorb the mix, so I recomend to put this mix inside the mold with the cake, so it will really abosorb, let it like that for 1 hour and then take it out, add some whipe cream, and some cherrys to make it look wonderfull, AND ENJOY!
• I love to eat it with some coffee.

GERMAN CHOCOLATE TRES LECHES

Steps:

• Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
• Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 inches apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
• In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.

TRES LECHES HAZELNUT CAKE (CUATRO LECHES )

Steps:

• Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
• Tres Leches sauce --.
• In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
• Cake --.
• Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
• Take note of picture batter will be thick. Spread batter in prepared pan.
• Bake for 50 minutes.
• Shut oven off and open door to cool cake 30 minutes.
• Remove side of pan place on a wire rack remove to cool completely.
• Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
• Cut cake in half with a serrated knife to make 2 layers.
• Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
• Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
• Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
• Refrigerate cake and remaining sauce over night.
• One hour before serving pour 1-1/2 cups more sauce then return to chill.
• Topping --.
• Whip cream sugar and extract till stiff peaks form.
• Assembly --.
• Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
• Remove wrap and spread whipped cream.
• Serve with the chilled reserved cream.

NICARAGUAN TRES LECHES

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!

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.

PASTEL TRES LECHES

Steps:

• Preheat oven to 375°F
• Grease and flour 9-inch spring form pan.
• Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
• Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
• Fold egg white mixture and flour alternately into egg yolk mixture.
• Pour into prepared pan.
• Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
• Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
• Prick top of cake thoroughly with wooden pick.
• Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
• Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
• Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
• Spread over top and sides of cake. Serve immediately with remaining cream.

TRES LECHES

Steps:

• Grease and flour a 9x13-inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter and 1 cup of the sugar together until fluffy.
• Add eggs and 1/2 teaspoon of vanilla.
• Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
• Pour batter into prepared pan. Bake for 30 minutes.
• When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
• Combine the whole milk, evaporated milk, and condensed milk.
• Pour over the top of the cooled cake.
• Refrigerate for at least 2 hours before serving.
• Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
• Spread over top of cake.
• Serve chilled.

HELADO TRES LECHES

Steps:

• Combine all ingredients in a large bowl. Whisk until all ingredients are evenly dispersed and incorporated.
• Freeze mixture according to ice cream maker instructions.
• Enjoy fresh or 10 minutes after freezer removal for luscious, creamy results.