TRES LECHES CAKE
Provided by Ingrid Hoffmann
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- With a fork, punch some holes in the cake still in its loaf pan.
- In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.
- Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.
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.
CUATRO LECHES CUPCAKES
The milky way: Classic tres leches (three milk) cake is made with condensed milk, evaporated milk and whole milk. These cupcakes up the ante with nutty coconut milk.
Provided by Food Network
Categories dessert
Time 2h15m
Yield 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Line two standard muffin pans with 20 cupcake liners.
- For the cupcakes: Put 1/2 cup of the granulated sugar, the egg whites and whole egg in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for about 2 minutes. Pour into another bowl and set aside. Clean the mixing bowl. Put the remaining 1 cup sugar and the butter in the clean mixing bowl and beat on medium-high for about 30 seconds. Add the flour, milk, sour cream, baking powder and vanilla. Beat on medium until combined and fairly smooth. Return the egg mixture to the mixing bowl and stir just until incorporated. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
- Bake the cupcakes until a cake tester inserted in the center comes out clean and the tops are light golden brown, 17 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks and allow to cool completely before filling and frosting.
- For the quatro leches mixture: Whisk the coconut milk, sweetened condensed milk, evaporated milk and heavy cream in a mixing bowl to combine. Transfer to a squeeze bottle and refrigerate.
- When the cupcakes are cool, make the frosting: Combine the cream, powdered sugar and vanilla in a chilled mixing bowl. Whip until medium-stiff peaks form. Be careful not to over whip. Chill briefly if not using right away.
- To assemble: Use a chopstick or fat skewer to poke 4 or 5 holes halfway through each cupcake. Squeeze some of the quatro leches mixture into each hole; you can let it sink in a bit and then squeeze in some more to fill. Frost generously with the whipped cream frosting.
MEXICAN TRES LECHES CAKE RECIPE
Tres leches cake is a sponge cake made with flour, sugar, eggs and vanilla. It's soaked in a mixture of sweetened condensed milk, evaporated milk and cream, and frosted with whipped topping.
Provided by Chef Elizabeth Pérez Camarena
Categories Dessert
Time 10h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 356 degrees F and bring eggs to room temperature for easier beating. Separate egg whites and egg yolks into two small bowls.
- Sift flour using a fine mesh strainer or flour sifter.
- Pour egg yolks, vanilla and 1/2 cup sugar into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer.
- Beat egg yolks until uniform, smooth, pale yellow and doubled in volume. Pour mixture into a separate bowl.
- Wash and dry the stand mixing bowl and whisk, add egg whites to the bowl and beat on high speed. This is the secret to a light and spongy cake.
- Slowly add half of the remaining sugar and beat until soft peaks form.
- Add remaining sugar and beat on high until stiff peaks form. Mixture should be light and fluffy and stick to the whisk attachment or beaters when scooped from the bowl.
- Gather your three bowls: one with flour, one with egg white mixture, and the other with the egg yolk mixture. Using the egg yolk mixture as your main mixing bowl, you'll add flour and then egg white mixture little by little, alternating as you fold into the batter.
- First, add two tablespoons of flour to the egg yolk mixture.
- Fold flour into the yolk mixture.
- Add a scoop of the egg white mixture to your main mixing bowl.
- Gently fold into the flour mixture.
- Add more flour.
- Fold into the cake batter.
- Add more egg white mixture.
- Gently fold in the egg white.
- Continue alternating and folding in flour and egg white until you've added everything to the main bowl. Mixture will become lighter in color as you add ingredients and the final cake batter should be smooth, thick and fluffy.
- Grease and flour an 8 1/2 or 9 inch pan. Use a pastry brush to spread the butter in the round cake pan.
- Place a cookie sheet under your cake pan. Then, pour the tres leches cake mix into the prepared pan.
- Use the spatula to scrape the batter from sides of the bowl into the pan.
- Smooth the top of your cake evenly with the spatula.
- Place your cake on the center rack of the oven and bake at 356 degrees F for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let sit five minutes, and then turn the cake out onto a wire rack to cool.
- Line the cooled cake pan with plastic wrap. You're going to place the cake back in the pan and then cover, so be sure you leave enough wrap on the sides to do so.
- Carefully place your cake bottom up into the lined baking pan.
- Gather your condensed milk, evaporated milk and light cream (or table cream) in separate bowls, as well as a large bowl, measuring cup and wire whisk.
- Pour the cream into the measuring cup.
- Add the sweetened condensed milk.
- Pour in the evaporated milk.
- Empty the measuring cup contents into a large bowl.
- Whisk the three milks until combined, and then pour back into the measuring cup.
- Using a fork, poke holes into the cooled tres leches cake.
- Pour the milk mixture into the holes and all over the surface of the cake. Don't forget the edges.
- Lift and fold over the flaps of the plastic wrap to cover the soaked cake.
- Once your cake is completely covered, place in the refrigerator and let rest for at least 8 hours. Overnight is best.
- Once the cake has rested, make the whipped topping. Gather your ingredients: heavy whipping cream, clear vanilla extract, sugar and vanilla pudding mix.
- Fit your stand mixer with the whisk attachment. Then add the whipping cream to the mixing bowl.
- Pour in the sugar and vanilla extract. The frosting uses a clear vanilla extract to keep it from changing color.
- Pour in the vanilla pudding mix.The pudding creates a stabilized whipped cream so you won't have to worry about it melting all over your cake in the refrigerator.
- Whip the cream on medium speed until soft peaks form. Take care not to over beat. If you do so, the cream could separate. The cream should be light and fluffy.
- Remove your tres leches cake from the refrigerator and prepare a serving dish or cake pedestal.
- Turn out your cake into the center of the dish.
- Carefully separate the pan from the cake.
- Slowly unwrap the plastic wrap by folding the wrap over itself.
- Remove the plastic wrap completely from the cake.
- Frost the sides of the cake with the whipped topping using a frosting spatula.
- Carefully frost the top of the cake, being careful not to let the spatula touch the cake directly. You don't want the cake crumbs to show up on your beautifully frosted cake.
- Gather your garnishes. If you're using strawberries, slice them in half and make a ring around the center of the cake, pressing the tops of the berries gently into the cake, cut side up. Fill in the ring with more strawberries, then sprinkle with raspberries and blueberries. Serve cold.
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 (EASY)
My honduran fiance loves when I make this easy version of Spanish 3 milk cake-Tres Leche Cake. It's a favorite among family & friends. Popular in Mexican & Honduran cultures. I got this recipe from a Mexican lady after my boyfriend bought one for me years ago & I loved it. I have found this recipe works well with store brands, too. The only problem I've ever had with it - it goes so fast!
Provided by OlanchoBoundGringa
Categories Breakfast
Time 1h4m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake as directed on box.
- While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
- When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
- After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
- To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
- This makes a beautiful cake. Must be kept refridgerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
- Enjoy!
Nutrition Facts : Calories 1074.8, Fat 52, SaturatedFat 25.6, Cholesterol 153.6, Sodium 829.3, Carbohydrate 134.2, Fiber 1, Sugar 107.5, Protein 20.7
CUATRO LECHES CAKE
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped cream and your favorite fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
- In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes.
- In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour.
- Topping:Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.
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
I acquired this recipe for Tres Leches (Three Milks Cake) while living in Miami. Although you can find it at many Cuban restaurants, its origins are probably Mexican or Nicaraguan. It is very moist and intensely sweet. Due to the milk content this dessert must be kept refrigerated, and is best when served chilled.
Provided by Patty Mae
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
- Beat 6 egg whites until fluffy.
- Add sugar a little at a time until completely incorporated.
- Beat in 8 egg yolks.
- Using a wooden spoon, stir in the flour, milk, and water.
- Pour into an ungreased 13x9" baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
- While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
- Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
- For the frosting, beat the 2 reserved egg whites until fluffy.
- While beating, add sugar a little at a time.
- Continue beating as you add the syrup.
- When the frosting is stiff, spread over cake.
- Decorate with cherries.
Nutrition Facts : Calories 381.9, Fat 8.2, SaturatedFat 4.4, Cholesterol 114.3, Sodium 299.9, Carbohydrate 70.1, Fiber 0.6, Sugar 49.7, Protein 8.7
TRES LECHES CAKE WITH SEASONAL FRUIT
Not quite a cake, not a custard, something truly delicious inbetween. My husband and I attended a cooking class with friends and had this for dessert. We wanted to lick the plates but thought it rude! Simply the best we have ever had the pleasure to eat.
Provided by Lori Perez
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
- Allow the cake to soak overnight in the refrigerator.
- Cut the cake, garnish with the fruit and whipped cream.
Nutrition Facts : Calories 641.8, Fat 26.4, SaturatedFat 14.1, Cholesterol 54.1, Sodium 502.2, Carbohydrate 96.3, Fiber 3, Sugar 47.3, Protein 8.9
VEGAN TRES LECHES CAKE ( THREE MILKS CAKE)
I first tasted a Three Milk Cake when I purchased a piece from my local Co-operative. It was delicious, but because it had so much dairy in it I don't eat it now. However, I did come across a vegan recipe from http://www.vegcooking.com/recipeshow.asp?RequestID=987 and I may just give this one a try. If you can't find the non-dairy whipping cream you can make your own by using coconut whipping cream which is recipe #219030 or soy whipped topping which is recipe #236911 You can also top this cake with Vegan Whipped Cream, fruit and/or berries.
Provided by Chef Joey Z.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350'F.
- Grease and flour an 8 inch cake pan. Line the pan with parchment.
- In a medium bowl, sift together the flour, baking powder and baking soda.
- In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
- Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
- In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
- In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
- Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
- (The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
- Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
- Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
- Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
- At this point you can add a non-vegan whipped topping and berries if you wish.
- Bon Appetit!
Nutrition Facts : Calories 325.7, Fat 7.6, SaturatedFat 5.7, Sodium 387.5, Carbohydrate 59.4, Fiber 0.9, Sugar 34.4, Protein 4.8
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