MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)
Pastel de 3 leches literally means 'cake made with three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
- Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
- Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
- Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
- Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
- Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.
Nutrition Facts : Calories 544.7 calories, Carbohydrate 59.3 g, Cholesterol 216.8 mg, Fat 28.9 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 16.9 g, Sodium 379.8 mg, Sugar 45.5 g
PASTEL DE TRES LECHES (THREE MILK CAKE)
Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).
Provided by Patty Valle Kafati
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g
TRES LECHES: THREE MILK CAKE
Provided by Food Network
Categories dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
- Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
TRES LECHES (THREE MILKS CAKE), LATIN AMERICA
Provided by Food Network
Categories dessert
Time 2h4m
Yield 1 cake, about 10 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
- In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
- Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
- To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
- Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
- To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
XOCHIPILLI'S PASTEL DE TRES LECHES MEXICANO (THREE MILK CAKE)
Make and share this Xochipilli's Pastel De Tres Leches Mexicano (Three Milk Cake) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Butter and flour bottom and sides of 8x8x2" metal cake pan. Set aside.
- Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 teaspoons vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
- Bake cake for 25 minutes. Reduce heat to 325 degrees F; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
- Whisk 1/2 teaspoons vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
- Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
Nutrition Facts : Calories 532.4, Fat 16.9, SaturatedFat 9.9, Cholesterol 125.7, Sodium 284.5, Carbohydrate 82.4, Fiber 0.7, Sugar 63.1, Protein 12.7
TRES LECHES CAKE
Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used
Provided by Cassie Best
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
- Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
- In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
- Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
- Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
- Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
- Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.
Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
PASTEL DE TRES LECHES (THREE MILKS CAKE)
I love this recipe because it's easy and it's not too sweet like many recipes can be. This is a favorite in Latin America. It's traditionally served with fresh fruit and Italian Meringue frosting, but you can also top it with whipped cream.
Provided by MarielC
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 9-by-13-inch glass baking pan with butter. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt. Beat until soft peaks form. Do not overbeat.
- Add egg yolks to the egg white mixture. Beat just until completely combined. With the mixer running on low speed, slowly add the sugar until combined. Remove the bowl from the mixer. Fold in the melted butter by hand using a rubber spatula or hand whisk.
- Sift 1/4 cup flour on top of the cake mixture. Fold in to combine. Sift and fold in remaining flour 1/4 cup at a time. Don't overfold or you will lose volume. Pour the batter into the prepared pan. Bake until cake is golden and a cake tester inserted into the middle comes out clean, about 20 to 25 minutes.
- While the cake is baking mix together the milk, evaporated milk, condensed milk and vanilla.
- When the cake is done remove it from oven and place the pan on a wire rack. Quickly poke some small holes all over the cake using a cake tester or a toothpick.
- Pour the milk mixture over the hot cake. It should take about 5 minutes for all the milk to absorb. Let the cake stand in the pan until cool. Cover the cake with plastic wrap and place in the refrigerator for at least 4 hours but preferably overnight.
- When ready to serve frost the cake with either Italian Meringue frosting or whipped cream. Serve with fresh fruit if desired.
Nutrition Facts : Calories 385.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 152.7, Sodium 261.4, Carbohydrate 48.1, Fiber 0.3, Sugar 35, Protein 10.5
THREE-MILK CAKE (PASTEL DE TRES LECHES)
This is a Mexican or even Tex-Mex favorite dessert. The recipe was printed in a Houston newspaper and came from a popular local restaurant. To make this a little easier and quicker - substitute whipped cream for the meringue..it's still very tasty.
Provided by Mysterygirl
Categories Dessert
Time 1h15m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13-by-9-by-2-inch baking pan.
- Sift flour with baking powder.
- In large bowl with clean beaters, beat egg whites until frothy.
- Add sugar gradually, beating to form stiff peaks.
- Add yolks, 1 at a time.
- Slowly add flour and milk.
- Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
- Prepare Topping.
- Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
- Prepare Meringue and refrigerate.
- Before serving, cut cake into squares and spread Meringue over each.
- Garnish as desired with fresh berries and mint leaves.
- Topping-------------------------H' .
- Combine milks and sour cream (do not beat).
- Use as directed.
- Heat water in a saucepan. Add sugar and turn off heat.
- Let sit until sugar is dissolved.
- In clean electric mixer bowl with clean beaters, beat egg whites.
- Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
- Store in refrigerator.
- This can be served immediately but is best made 24 hours ahead and chilled.
- The meringue will keep, covered, 2 days in the refrigerator.
PASTEL DE TRES LECHES THREE-MILK CAKE
Okay, I have to admit, this cake is a lot of work. But what a final presentation it makes! It is my favorite type of tres leches, but I don't make it often because it is a lot of work! The taste is worth all the effort!
Provided by Grace Lynn
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides.
- Separate the yolks and whites in 2 bowls.
- Sift the flour and baking powder together.
- Beat the yolks until light and lemon colored, about 20 minutes.
- The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage.
- "Add 1/2 cup of the sugar, 2 tablespoons at a time.
- Add the vanilla and beat 3 minutes more.
- Whip the egg whites until soft peaks form.
- Add the remaining 1/2 cup sugar slowly until it makes a meringue.
- Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula.
- Add the flour all at once and fold in.
- Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
- Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar.
- Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off.
- Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
- For the filling: Whip the cream and vanilla until soft peaks form.
- Add the confectioner's sugar.
- Add the strawberries to the whipped cream and fold in.
- For the soaking liquid: Mix the milks with a whisk.
- Add the liquor.
- For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes.
- Add the vanilla and mix for 2 minutes.
- Slowly add the confectioner's sugar until it is well incorporated.
- Add the milk.
- To assemble the cake: Unroll the cake and remove the tea towel from the top layer.
- Spread the whipped cream mixture on the cake.
- Using the bottom as leverage, roll it up lengthwise.
- Transfer the cake to a serving tray seam side down.
- Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit.
- Cover the cake with the frosting.
PASTEL DE TRES LECHES
A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
- Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
- Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
- About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
- Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
- When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.
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