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
Provided by Food Network
Categories dessert
Time 13h20m
Yield 8 to 10 servings
Number Of Ingredients 13
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 (CHURRASCOS )
Make and share this Tres Leches (Churrascos ) recipe from Food.com.
Provided by kbfish
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 737.7, Fat 28.4, SaturatedFat 16.9, Cholesterol 190.2, Sodium 507.7, Carbohydrate 104.9, Fiber 0.6, Sugar 81.3, Protein 17.7
TRES LECHES (MILK CAKE)
This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
Provided by Stephanie Watts
Categories World Cuisine Recipes Latin American Mexican
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g
TRES LECHES 'THREE MILKS'
It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.
Provided by Blanca
Categories World Cuisine Recipes Latin American Mexican
Yield 10
Number Of Ingredients 11
Steps:
- Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
- Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
- Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
- To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 76.1 g, Cholesterol 119.2 mg, Fat 9.4 g, Fiber 0.3 g, Protein 12 g, SaturatedFat 5 g, Sodium 310.4 mg, Sugar 66.8 g
GERMAN CHOCOLATE TRES LECHES
Received this from TOH and in it's simplicity turned out to be the most delicious and moist cake I've ever made, a new take on the regular Tres Leche that all chocolate lovers are sure to enjoy
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 1 Cake, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
- Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 inches apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
- In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
Nutrition Facts : Calories 380, Fat 21, SaturatedFat 9.9, Cholesterol 48.2, Sodium 324.8, Carbohydrate 43, Fiber 1.4, Sugar 28.8, Protein 6.3
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- Preheat the oven to 300°. Butter a 9-inch square cake pan. In a medium bowl, whisk the flour with the baking powder. In another medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. In a large bowl, beat the egg yolks with the sugar at medium-high speed until pale and thickened, about 3 minutes. At low speed, beat in the whole milk, then beat in the flour mixture. Using a rubber spatula, fold in the beaten egg whites until no white streaks remain.
- In a small saucepan, combine the sugar with 1/4 cup of water and simmer over moderate heat, without stirring, until the syrup reaches 238° on a candy thermometer, about 10 minutes. In a standing mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Continue to beat until soft peaks form. Gradually drizzle in the hot syrup and beat at high speed until the meringue just holds stiff, glossy peaks. Beat in the vanilla.
CHURRASCO WITH CHIMICHURRI RECIPE - MICHAEL CORDúA
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5/5 (1)Total Time 2 hrs 30 minsAuthor Michael Cordúa
- In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.
- Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
- Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.
- Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.
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