Tres Leches Sauce Food

TRES LECHE CAKE

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!

STRAWBERRY TRES LECHES CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

TRES LECHES CAKE WITH RASPBERRIES

Steps:

• Preheat oven to 350°F; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 inches deep) with removable rim; set aside.
• Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
• Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
• Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
• Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
• With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
• Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
• Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
• Scoop about 1 1/2- 1 3/4 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
• Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.

TRES LECHES SAUCE RECIPE

Steps:

• Combine condensed milk, evaporated milk, cream and rum in a large saucepan over medium heat, stirring constantly to prevent scorching. Bring mixture to a simmer, reduct heat to low, and continue simmering and stirring until reduced to about 2 cups, 20-25 minutes. Transfer sauce to a heatproof container and cool to room temperature. Once completely cooled, cover sauce and refrigerate up to 2 weeks. To serve, let come to room temperature or microwave for 30 seconds to 1 minute.

TRES LECHES RICE PUDDING

Steps:

• Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
• Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
• To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

TRES LECHES

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.

REALLY JAZZED UP TRES LECHES

Steps:

• Heat oven to 350°F.
• Mix together the cake mix, eggs, oil and water until well blended.
• Pour half the better into another bowl. In one bowl stir in the chopped cranberries. In the other bowl stir in the nutella and creme fraiche.
• Pour the batters back into the same bowl and gently fold 3 or 4 time to create a marble cake.
• Pour into a greased 13"x9" pan and bake for about 25 minutes. A toothpick will come out with crumbs, but not be wet.
• As soon as the cake comes out of the oven make the sauce.
• Combine the three milks in sauce pan and heat just until the condensed milk melts into the other milks.
• Poke holes all over the cake with a toothpick or fork then pour the sauce over the cake. It will all soak in, don't worry. Refrigerate the cake for about 1 hour.
• When cake has cooled completely make the icing.
• Mix together the creme fraiche and nutella. Sprinkle the gelatin over the mixture and let sit for about a minute. Stir until the gelatin is completely mixed inches.
• Stir in half the jar of marshmallow cream until very well blended. Then do the same with the other half. The icing is pretty thin. Pour over the cake a spread to completely cover the top of the cake. Refrigerate for 4-24 hours before serving. The longer the better.

TRES LECHES BREAD PUDDING

Steps:

• Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.
• Cinnamon Sugar Sauce:.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools.
• Cook's Note:.
• This syrup is a great addition to pancakes, waffles or any dessert.