Raspberry Tres Leches Cake Food

TRES LECHES CAKE WITH RASPBERRIES

Steps:

• Preheat oven to 350°F; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 inches deep) with removable rim; set aside.
• Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
• Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
• Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
• Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
• With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
• Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
• Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
• Scoop about 1 1/2- 1 3/4 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
• Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.

STRAWBERRY TRES LECHES CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

TRES LECHE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
• Sift the flour, baking powder and salt into a large bowl.
• Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
• Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
• For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
• For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

TRES LECHES CAKE WITH BERRIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
• Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.

TRES LECHES CAKE

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.

STRAWBERRY TRES LECHES CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides of a 20 x 30cm cake tin and line with baking parchment. Put the egg whites in a large bowl with a pinch of salt and beat using an electric whisk until foamy, about 3 mins. Add 150g of the caster sugar, a spoonful at a time, whisking until thick and glossy.
• In a separate bowl, beat the egg yolks, remaining caster sugar and vanilla together for 2 mins until pale and foamy. Add the flour, baking powder and 100ml milk, and use a spatula to fold everything together.
• Add a large spoonful of the whisked egg whites and beat in to loosen the mixture, then gently fold in the remaining egg whites using a large metal spoon (be careful not to over-stir so you don't knock out the air). The batter should be smooth.
• Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed.
• Remove the sponge from the oven and leave to cool in the tin for 20 mins. Invert into a deep baking tray or tin - it needs to be deep enough to hold the sponge and the milk mixture. Remove the parchment from the sponge and poke holes over the surface with a skewer. Pour over half the milk mixture and leave to soak for 10 mins - at this stage, most of the liquid should have soaked in. Pour over the rest of the milk mixture - it will pool around the sponge, but will absorb as it rests. Leave to cool for 30 mins, then chill while you prepare the strawberries. Will keep chilled for up to a day.
• Mix the strawberries with the icing sugar and leave to macerate for 10 mins. Whip the double cream and cinnamon together to soft peaks. Spoon the cinnamon cream over the sponge, spread to the edges and pile on the strawberries. Cut into squares to serve. Will keep chilled for up to a day.