TARTA TRES LECHES
Steps:
- Preheat oven to 350 degrees F.;
- Grandma's Gold Cake Preparation:
- Beat butter, add sugar, add eggs, vanilla. Beat for 2 minutes. Combine flour, baking powder and salt. Add flour mixture and alternate with milk. Grease and flour cake pan. Line with parchment paper. Pour batter into the pan and bake for 25 to 30 minutes.;
- Crust Preparation:
- Process the shortbread in a food processor, pulsing until ground. Add sugar, pulse more, add butter and pulse until it looks like wet sand and holds somewhat together. Press into a glass pie pan. Bake at 375 degrees for 15 minutes. Set on stove to cool. Brush lightly with beaten egg whites.;
- Creme Preparation:
- In a double boiler, place 1 cup of whole milk, 1/4 cup of half-and-half, 2/3 cups sugar and cinnamon sticks. Let heat until boiling and turn down to medium-high heat. Separate 6 eggs saving the whites in a separate bowl. Whisk the yolks, cornstarch and the 1/4 cup additional whole milk until well blended. Using a ladle, scoop out some of the hot milk mixture and temper the eggs whisking it carefully and adding it to the hot milk mixture. Take care to continuously stir with a whisk or it will lump up. When thickened pull off of heat source and add vanilla and butter. Cover and put in freezer to cool for 10 minutes. (I use a cake pan liner);
- Meringue Preparation:
- In a saucepan, boil the corn syrup, salt and sugar. Meanwhile, whisk egg whites in a stand mixer until firm peaks form. Take melted sugars off the stove and in a steady stream, add to the whisking egg whites. Keep whisking until glossy. Cover with a towel.;
- Shortbread Preparation:
- Cream butter, add sugars, blend and add vanilla. Add flours and cornstarch carefully by hand. Set aside and chill. Roll out between 2pieces of parchment, set in a cake pan to bake, mark designs with a fork. Bake in a preheated 325 degree F oven for 20 to 25 minutes. Cool on a rack.;
- Three Milks:
- Combine the evaporated milk, condensed milk, heavy cream and rum.;
- Assembly:
- Spread creme on the pie crust. Add layer of vanilla cake. Poke holes with a fork and brush or spray cake layer with Three Milks mixture saving any that will not absorb into the cake layer. Spread meringue over the top, being sure to seal down to the edge of the crust. Garnish with maraschino cherries, 5 mint leaves and cake crumbs. Plate pie with a cinnamon stick rolled in cinnamon on the side and porcelain bull filled with more milk. Drizzle with Cajeta.;
PASTEL DE TRES LECHES THREE MILK CAKE
Steps:
- Preheat oven to 350 degrees. Oil a jellyroll baking pan 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 one-third 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 confectioners' 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 confectioners' sugar. Add the fruit 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 confectioners' 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 and, 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.
NICARAGUAN TRES LECHES
I am from Nicaragua and have been looking for an authentic recipe for years! I finally came across this one a few weeks ago onoline and had to share! This is always a crowd pleaser and very easy to make if you closely follow the recipe. Enjoy!
Provided by MoMoTaps
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 330.8, Fat 15, SaturatedFat 9, Cholesterol 91.7, Sodium 100.1, Carbohydrate 43.5, Fiber 0.2, Sugar 35.9, Protein 6.6
PASTEL DE TRES LECHES
Make and share this Pastel De Tres Leches recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
- Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy.
- Add the eggs and 1/2 teaspoon of the vanilla. Beat well. 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 cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
- Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 710.6, Fat 36.2, SaturatedFat 21.6, Cholesterol 242.7, Sodium 177.2, Carbohydrate 86.7, Fiber 0.6, Sugar 63.9, Protein 11.8
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-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.
QUICK AND EASY TRES LECHES CAKE - PASTEL DE TRES LECHES
There are several ways that you can simplify tres leches cake while still enjoying it's rich deliciousness. It's an ideal cake for shortcuts, actually. The rich milk mixture that is poured over the baked cake is what gives tres leches it's distinctive flavor, so the results are just as good when you use cake mix in as the base. I always make an italian meringue for the topping (it's quick once you get the hang of it), but it would be even simpler to top it with whipped cream. Give this cake time to soak up the milk mixture (overnight is best), and serve the cake chilled. The texture and flavor are even better the second day. A note about baking pans: Tres Leches is often served out right of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch springform pan, and then remove the band around the cake once it is well chilled and has absorbed the milk. Coconut Tres Leches Variation: Replace the water in the cake mix with ½ cup coconut milk. Replace ½ of the whipping cream with coconut milk. Add 1 teaspoon coconut flavoring to cake. Sprinkle finished cake with toasted coconut.
Provided by JackieOhNo
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degress.
- Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and ½ cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended.
- Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 - 2 minutes, until well-blended.
- Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean.
- While the cake is baking, make the milk 'syrup' that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or 'res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional).
- Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid.
- Cover the cake with saran wrap and chill for 3-4 hours or overnight.
- To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.
- Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
- When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.).
- The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired.
- Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.
Nutrition Facts : Calories 467.8, Fat 28.1, SaturatedFat 16.5, Cholesterol 178.2, Sodium 226.1, Carbohydrate 46.3, Sugar 43.1, Protein 8.7
PASTEL DE TRES LECHES
From Fonda San Miguel in Austin TX. Garnish with fresh strawberries, peaches or other fresh fruit sliced. This is by far the best Tres Leches Cake I have ever made at home!
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 10
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.
PASTEL DE TRES LECHES
Provided by Michael Lomonaco
Categories Berry Dairy Dessert Bake Christmas Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10x3-inch cake
Number Of Ingredients 26
Steps:
- For Sponge Cake:
- Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.
- Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.
- For Rum Milk Syrup:
- In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)
- For Meringue:
- In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.
- When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.
- For Cranberry Compote:
- In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.
- While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.
- To Assemble:
- Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.
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