SHORTCUT TRES LECHES CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Spray a 9-by-13-inch cake pan with nonstick baking spray.
- Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer.
- Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes.
- Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
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 FROM REYNOLDS WRAP®
Enjoy a sweet sponge cake with a hint of almond and vanilla soaked in sweetened milk and topped with light and fluffy cream frosting and a cherry. This Mexican dessert from Joy Wilson of Joy the Baker is simple and indulgent!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h55m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
- Combine the flour, baking powder and salt in a medium bowl and set aside.
- Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
- Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
- Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
- Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
- Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!
Nutrition Facts : Calories 562.5 calories, Carbohydrate 66.4 g, Cholesterol 189.7 mg, Fat 28.7 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 17 g, Sodium 354.4 mg, Sugar 52.3 g
TRADITIONAL TRES LECHES CAKE
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
- Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
- In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
- To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.
TRES LECHES CAKE
Tres Leches Cake is a very moist cake filled with a mixture of "milks." It is a favorite Mexican and South American Dessert. I got the recipe from Chela, my housekeeper who is from Mexico. The Cake preparation includes 3 parts: the cake, the filling, and the frosting.
Provided by Dawn399
Categories Dessert
Time 1h45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
- Mix cake ingredients together and pour into prepared cake pan.
- Bake for 45-50 minutes until knife inserted in middle comes out clean.
- Allow to cool for 20 minutes.
- While the cake is baking, mix filling ingredients together and refrigerate.
- For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
- When cake is done, allow to cool; then fill with milk filling.
- You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
- Frost with whipped cream and decorate.
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
TRES LECHES CAKE FROM REYNOLDS WRAP®
Enjoy a sweet sponge cake with a hint of almond and vanilla soaked in sweetened milk and topped with light and fluffy cream frosting and a cherry. This Mexican dessert from Joy Wilson of Joy the Baker is simple and indulgent!
Provided by Reynolds KitchensR
Categories Reynolds®
Time 3h55m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
- Combine the flour, baking powder and salt in a medium bowl and set aside.
- Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
- Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
- Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
- Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
- Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!
Nutrition Facts : Calories 562.5 calories, Carbohydrate 66.4 g, Cholesterol 189.7 mg, Fat 28.7 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 17 g, Sodium 354.4 mg, Sugar 52.3 g
TRES LECHES CAKE
Combine three forms of milk to make our tasty take on a Tres Leches Cake. You're sure to enjoy the unforgettable combo of rich flavor and moist texture.
Provided by My Food and Family
Categories Spanish Food
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 30 min. or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Combine 2% milk, condensed milk and evaporated milk; pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely.
- Refrigerate 1 hour or until ready to serve. Frost cake with COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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- Preheat oven to 350°F. Line a baking sheet with Reynolds Wrap Nonstick Foil, grease lightly with nonstick cooking spray and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whip together the egg whites, along with the cream of tartar until soft peaks form, about 5 to 7 minutes. Transfer to a medium bowl and set aside.
- In the rinsed bowl of a stand mixer fitted with a paddle attachment, beat the egg yolks and granulated sugar until thick and pale. Stir in the vanilla extract, almond extract and water, until smooth. Add the flour mixture and stir until just combined.
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- Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
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