SKINNY TRES LECHES CAKE
62% less fat • 62% less sat fat • 20% fewer calories than the original recipe. This classic is still soaked in three milks, just healthier milks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
- In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
- Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 35 g, TransFat 1 g
LOWER FAT TRES LECHES CAKE
Replacing full fat dairy with fat free or reduced fat products doesn't lessen the sweet impact of this cake.
Provided by FloridaGrl
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 13x9 baking dish with nonstick cooking spray and dust with flour; set aside.
- In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well(batter will be thick).
- In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
- Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
- In a large saucepan, combine the condensed milk, evaporated milk and half and half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
- Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
- Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.
Nutrition Facts : Calories 149, Fat 2.8, SaturatedFat 1.2, Cholesterol 65.9, Sodium 107.1, Carbohydrate 25.3, Fiber 0.5, Sugar 17.8, Protein 5.4
TRES LECHES CAKE
Very rich yellow cake soaked with custard-like sauce and topped with meringue frosting. I found the recipe in a magazine, and took it to a family dinner and They all loved it!
Provided by Kay00427
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
LOWER FAT TRES LECHES CAKE
Replacing full fat dairy with fat free or reduced fat products don't lessen the sweet impact of this cake. I was recently told by someone who was making this that it makes for a very thin cake if you use a 9X13 cake pan, so if you need to double the recipe if you are using a 9X13. There are only 2 of us, so I usually make this in an 8 inch square pan. I changed the pan size to show this. Hope this helps!
Provided by FloridaGrl
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat an 8 inch square baking dish with nonstick cooking spray and dust with flour;set aside.
- In a large mixing bowl,beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder;gradually add to yolk mixture and mix well(batter will be thick).
- In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
- Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
- In a large saucepan,combine the condensed milk,evaporated milk, half and half, and remaining sugar. Bring to a boil over medium heat,stirring constantly;cook and stir for 2 minutes. Remove from the heat;stir in vanilla. Cool slightly.
- Cut cake into 15 pieces,leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
- Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.
Nutrition Facts : Calories 161.9, Fat 2.8, SaturatedFat 1.2, Cholesterol 65.9, Sodium 107.2, Carbohydrate 28.6, Fiber 0.5, Sugar 21.1, Protein 5.4
TRES LECHES CAKE (EASY)
My honduran fiance loves when I make this easy version of Spanish 3 milk cake-Tres Leche Cake. It's a favorite among family & friends. Popular in Mexican & Honduran cultures. I got this recipe from a Mexican lady after my boyfriend bought one for me years ago & I loved it. I have found this recipe works well with store brands, too. The only problem I've ever had with it - it goes so fast!
Provided by OlanchoBoundGringa
Categories Breakfast
Time 1h4m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake as directed on box.
- While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
- When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
- After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
- To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
- This makes a beautiful cake. Must be kept refridgerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
- Enjoy!
Nutrition Facts : Calories 1074.8, Fat 52, SaturatedFat 25.6, Cholesterol 153.6, Sodium 829.3, Carbohydrate 134.2, Fiber 1, Sugar 107.5, Protein 20.7
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5/5 (2)Total Time 3 hrs 30 minsCategory Healthy Cake RecipesCalories 190 per serving
- Combine all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat eggs, 1/2 cup sugar and vanilla in a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer) on medium-high speed until very light and fluffy, about 10 minutes. Add half the flour mixture; mix on low speed until combined. Add milk and then the remaining flour mixture; mix until just combined. Evenly spread the batter into the prepared baking dish.
- Bake the cake until lightly browned and springs back when gently pressed in the center, 20 to 25 minutes. Cool in the pan on a wire rack for 25 minutes.
- Whisk condensed milk and evaporated milk in a medium bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 1 day.
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