DULCE DE LECHE TRES LECHES CAKE
Bake an incredibly moist Dulce de Leche Tres Leches Cake for your next party! The deep caramel flavor of dulce de leche enhances the tres leches in the cake.
Provided by My Food and Family
Categories Home
Time 2h3m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
- Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 29 g, Protein 6 g
TRES LECHES CAKE WITH DULCE DE LECHE
This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
- Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
- Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
- Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
- Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
- Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 42.1 g, Cholesterol 130.9 mg, Fat 15.5 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 8.5 g, Sodium 180.6 mg, Sugar 35.5 g
TRES LECHES CAKE
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g
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
We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three milks"-because it's soaked in three different types of milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
- In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
- Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Nutrition Facts : Calories 510 g, Fat 29 g, Protein 10 g
TRES LECHES CAKE WITH DULCE DE LECHE FROSTING
This is everything you love in a traditional tres leches ("three milks") cake-it's sweet, creamy and custardy-but with an impressive new look and shape, because it's baked in a tube pan. If you have leftover cake, be sure to refrigerate it on a rimmed plate, as some of the sweet milk mixture will run out of the cake and puddle on the plate. The next day, just spoon some over the cake slices.
Provided by Food Network Kitchen
Categories dessert
Time 9h50m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Separate the eggs, putting the whites in one large bowl and the yolks in another.
- Add the cream of tartar to the whites, and beat with an electric mixer on medium-high until soft peaks form, about 3 minutes. Reduce the speed to low, and gradually add 1/3 cup of the sugar. When all the sugar is in, turn the speed back up to medium-high and continue to beat until stiff, glossy peaks form, about 4 minutes.
- Add the remaining sugar and 1 tablespoon of the vanilla to the bowl with the yolks, and beat with the electric mixer until the mixture is pale yellow and very thick and a bit of the batter dropped on top of the rest sits there for a few seconds before sinking in, about 5 minutes. Sift the flour, baking powder and salt over the mixture, and fold until blended. Fold in about 1/3 of the whites until the batter has lightened in texture. Fold in the remaining whites in two additions until smooth and no streaks of white remain. Pour the batter into an ungreased 10-inch tube pan.
- Bake until the cake is browned and the top springs back to the touch, about 35 minutes. Immediately turn the pan over onto a cooling rack, and let the cake cool completely in the pan. Run a thin spatula around the outside edge and the inside ring; gently working around the cake, pull with a spatula until it releases from the pan. Scrape out the crumbs from the bottom and sides of the pan (it doesn't have to be totally clean, but you don't want the crumbs to absorb the soaking milks), then put the cake back in the pan.
- Using a long skewer, poke holes all over the top of the cake (around 60 is good), going all the way to the bottom of the pan. Whisk together the sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla in a medium bowl. Slowly pour the mixture over the cake, letting it run down the sides of the cake, making sure the cake is well coated. (It may seem like a lot of liquid, but be sure to use it all so the cake is moist throughout.) Cover and refrigerate for at least 6 hours or overnight.
- One hour before serving, remove the cake from the refrigerator and let stand at room temperature to warm slightly.
- For the frosting: Meanwhile, bring a few inches of water to a simmer in a medium saucepan. Set a large stainless-steel bowl over it (do not let the bowl touch the water); add the sugar, egg whites, 1/4 cup cold water, vanilla, cream of tartar and salt, and whisk until the ingredients are combined. Then, with the bowl still over the simmering water, beat with an electric mixer on medium-high speed until thick, glossy, stiff peaks form, 5 to 7 minutes. Remove the bowl from the heat, and let stand a few minutes.
- To assemble: Run a thin spatula around the outer edge and the inside rim of the pan, gently pulling to release the cake. Turn it out onto a rimmed serving plate. Generously frost the top, the sides and the inside ring, using a small offset spatula or spoon. Microwave the dulce de leche in a small microwave-safe dish until it's loose enough to drizzle, about 8 seconds. Drizzle the cake with the dulce de leche, letting it gently drip down the sides.
COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
TRES LECHES CAKE WITH DULCE DE LECHE
Try our Tres Leches Cake with Dulce De Leche recipe for a sweet treat that's bound to impress. Our Tres Leches Cake with Dulce De Leche recipe gets its luscious, creamy flavor from caramel pudding, sour cream and COOL WHIP topping.
Provided by My Food and Family
Categories Home
Time 3h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add 3 Tbsp. dry pudding mix and 2 Tbsp. 2% milk; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Meanwhile, blend sweetened condensed milk, evaporated milk and sour cream in blender until well blended.
- Pierce cake with large fork at 1/2-inch intervals. Pour milk mixture over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 2 hours.
- Beat remaining pudding mix and remaining 2% milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over cake.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CLASSIC TRES LECHES CAKE
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk-evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.
Nutrition Facts : Calories 392 calories, Fat 23g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 104mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 8g protein.
TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!
Provided by cookiedog
Categories Dessert
Time 5h
Yield 14-16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
- Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
- For the Buttercream:.
- Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
- Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
- Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Nutrition Facts : Calories 593.9, Fat 31.1, SaturatedFat 18.8, Cholesterol 128, Sodium 283.5, Carbohydrate 73.8, Fiber 0.9, Sugar 63.1, Protein 7.3
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- Preheat the oven to 325°. Butter a 9-inch square baking pan. In a medium bowl, whisk the flour with the baking powder. In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form. In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
- Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
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