Tarta Tres Leches Food

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

Steps:

• Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator.
• Preheat the oven to 350 degrees F. Lightly butter and flour a 10 by 3-inch round cake pan.
• Put the eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place the bottom of the bowl directly into a larger bowl of hot tap water and whisk the egg mixture until warm to the touch. Remove the bowl from the water and put it on the mixer with the whisk attachment. Beat at medium speed until the egg mixture almost starts to flow over the edge of the bowl.
• Meanwhile, using a sieve, sift the flour twice, then put it back into the sieve. Remove the bowl from the mixer and sift the flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour the finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove the cake from the oven and cool completely.
• When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean the cake pan and line it with two long, crisscrossed pieces of plastic wrap. Return the cake to the pan and slowly pour the Tres Leches Milk over the cake. Fold the ends of the plastic wrap over the top of the cake to enclose it completely; refrigerate overnight.
• Just before serving, unwrap the cake and turn it upside down onto a 10-inch plate with upturned edges to catch any excess milk. Pipe the whipped cream on top of the cake and serve ice cold accompanied by a fruit sauce or two such as passionfruit, mango, or raspberry.
• Pour the milks into a medium heavy saucepan and bring them to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week.

TRES LECHES

Steps:

• Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
• Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream.

TRES LECHES (THREE MILKS CAKE), LATIN AMERICA

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.

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.

PASTEL DE TRES LECHES

Steps:

• Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
• Preheat oven to 350 degrees.
• Sift together flour, baking powder, and salt; set aside.
• Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
• On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
• Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
• Remove from oven and place pan on a rack to cool for 10-15 minutes.
• Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
• While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
• Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
• When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
• Garnish with fresh fruit slices.

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 (CHURRASCOS )

Steps:

• Recipe for the Cake:.
• Turn the oven to 375 degrees.
• In a medium bowl, mix all your dry ingredients together (the sifted flour, sugar, and baking powder).
• Next, in your standing mixer add the 6 eggs.
• Turn the mixer on and continue until the eggs are foamy and pale yellow.
• Little by little add your dry mix to the egg mixture. As it starts to dry up, and a little bit of milk. Repeat this process until youʼve used all the milk and dry mix.
• Pour mixture into a lightly greased 11X15 pan.
• Bake for about 40 minutes or until fork is clean. (Do not open oven until after 30 minutes have passed or cake will sink.) (If you are using a glass pan, it will cook much faster than when it's in a foil or aluminum).
• After 30 minutes, you can begin testing the cake with a knife. Once it comes out clean, the cake is ready!
• Recipe for the Tres Leches:.
• While the cake is in the oven, gather your ingredients for the Tres Leches.
• You may need to blend these ingredients in two batches because they may not all fit. Have a large bowl ready where you can combine both blender batches.
• We filled the first blender with 1 can of condensed milk, 1 can of evaporated milk, half a pint of heavy cream, and the vanilla extract. Blend until mixed thoroughly. Then poured the mix into a large bowl. In the second blender, we combined the remaining ingredients (the rest of the heavy cream, 1 can of evaporated milk, 1 can of condensed milk, and a shot of Bailey's).
• Set the milk mixture aside until the cake is ready and out of the oven.
• While the cake is still hot, poke a bunch of holes with a fork, and begin pouring the milk mixture onto the hot cake. Keep piercing the cake as you pour. (It helps to pour the milk mixture in a pitcher-like-container or something with a spout).
• The finished product will look a little messy. But remember the icing is beautiful, and will cover the puncture holes.
• Set the cake aside. It needs to cool and soak up the milk.
• Recipe for the Meringue:.
• The safest thing to do is to leave the cake in the fridge covered over night. And then make the icing right before you serve the cake.
• First, get all your ingredients ready for the icing. I would recommend using fresh egg whites (not like I did).
• Mix the 6 egg whites in your Kitchen Aid or a hand held blender. (I have neither at my house, so I got a real work out mixing those egg whites!) Mix egg whites a "punto de nieve-" It has to look thick yet fluffy like fresh ice cream. In the picture below, it's almost ready, but not quite.
• * Add 1/4 teaspoon of Cream of Tartar to hold the meringue if you're not serving cake right away.
• Meanwhile, add 1/2 cup of sugar into a small sauce pan.
• Then, pour just enough water to cover sugar. You may not need the entire amount but do not go over 1/2 cup if it is not covered.
• Heat in medium-low heat and stir frequently.
• Keep testing it by dipping a fork and lifting it up in the air. Once it is, an "hilo" or string will form as you lift the fork. Then you are ready for next step. It might take a while but it is important to get the right consistency. And you need to move quickly with this next step before sugar cools.
• Now, while the sugar is hot go back to your egg whites. Add sugar mixture a little at a time while mixing. Once it is all blended in, add a little more. Donʼt do it too fast or it wonʼt mix right but donʼt do it too slow or sugar will cool down. Keep mixing until bowl is cool.
• Frost your cake and enjoy!