TRES LECHES CAKE
Fluffy white cake with whipped cream. This rich homemade Tres Leches Cake has a three milk combination of condensed milk, evaporated milk and heavy cream.
Provided by Maddie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
- Stir in milk and vanilla.
- Mix in the flour and baking powder.
- In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
- Gently fold 1/3 of the egg whites into the yolk mixture.
- Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
- Pour batter into prepared pan.
- Bake in preheated oven for 40-45 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Poke a few holes in the cake (you don't need many and we often skip this step).
- In a small bowl, mix together the condensed milk, evaporated milk and ¼ cup heavy cream. **Measure out 1 cup of this milk mixture for another use (it is great for French toast!). If you use all of the milk your cake may end of soggy.**
- Pour the remaining milk mixture over the warm cake while it is still in the pan.
- Cool cake completely on a wire rack, then refrigerate until cold.
- In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and vanilla extract until it thickens and holds peaks.
- Loosen edge of cake with knife before removing side of pan.
- Frost cake with the whipped cream.
- Garnish with cherries, a dusting of cinnamon or anything else you wish!
- Store the cake covered in the refrigerator.
Nutrition Facts : Calories 532 kcal, Carbohydrate 62 g, Protein 11 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 194 mg, Sodium 149 mg, Sugar 51 g, ServingSize 1 serving
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 (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 CAKE) CUBAN STYLE
This is my mother's recipe and it was handed down from back 2 generations. This is one very delicious and over the top cake and one that my Dad just couldn't get enough of. I remember when my Mom would make this she would 2. One strictly for my Dad and one for my brother and I. As usual, everything is from scratch and requires a...
Provided by R C
Categories Cakes
Time 2h5m
Number Of Ingredients 15
Steps:
- 1. CREAM TOPPING: 1. In a regular blender, combine the all of the "milks" and blend on high speed.
- 2. CAKE: 1. Preheat oven to 350 degrees F. 2. Lightly grease and flour a 9 by 13-inch baking dish. 3. In a stainless steel bowl of a stand mixer fitted with the whipping attachment, beat the eggs whites on low speed until soft peaks form. Add the sugar slowly and gradually with the mixer running and peak to stiff. Add the egg yolks, one at a time, beating well after you have added each. 4. Sift the flour together with the baking powder and add egg mixture, and alternate the milk. (Make sure you do this rather quickly so that you do not lose the volume). Add the vanilla. 5. Bake until golden for about 25 minutes. 6. Remove the cake from the oven and while it's still warm, pour the cream topping mixture over it. 7. Let sit and cool to room temperature about 30 minutes. 8. Cover with plastic wrap and refrigerate until well chilled, for about 4 hours. Note: You can make this up to 1 day in advance and chilling in refrigerator overnight is best.
- 3. THE ICING: 1. In a saucepan combine the water and sugar, bringing to a boil. Reduce the heat and stir to dissolve sugar. 2. Cook until the mixture reaches the soft ball like stage, 235 to 240 degrees F (use a candy thermometer to be accurately sure). 3. Remove from the heat. 4. In a medium stainless steel bowl, beat the egg whites with a whisk to soft peaks. While beating, add the hot syrup in a steady stream. Beat until all of the syrup has been incorporated. 5. The mixture will start cooling and a glossy icing will form.
- 4. TO ASSEMBLE: 1. Remove the cake from the refrigerator and spread the icing evenly on the top of the cake. Serve cold. Note: You can add fresh fruit like mango, strawberries or papaya to the top to make it your own. ENJOY!
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
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 (THREE MILKS CAKE), LATIN AMERICA
Provided by Food Network
Categories dessert
Time 2h4m
Yield 1 cake, about 10 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
- In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
- Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
- To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
- Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
- To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
TRES LECHES CAKE
The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!
Provided by Lauren Allen
Categories Dessert
Time 2h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
- Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Nutrition Facts : Calories 433 kcal, Carbohydrate 50 g, Protein 9 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 152 mg, Sodium 171 mg, Sugar 41 g, ServingSize 1 serving
TRES LECHES CAKE
Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Categories birthday birthday party Cinco de Mayo baking dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
TRES LECHES CAKE
Tres Leches Cake is soft and moist, with a trio of 3 sweet milks that soak into the light and fluffy sponge cake. Make it ahead and let it soak overnight for an easy dessert that can be prepared in advance for a party.
Provided by Amy Nash
Categories Dessert
Time 2h50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Prep a 9x13-inch baking dish with baking spray. Separate the egg yolks from the egg whites and set aside.
- In a large bowl of a stand mixer, beat 3/4 cup of the sugar with the egg yolks on medium-high until creamy and light. Add the milk and vanilla and beat again, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt, mixing just until combined.
- Whisk the eggs whites, gradually adding the remaining 1/4 cup of sugar until stiff peaks form. Fold into the cake batter.
- Pour into the prepared pan.
- Bake for 25-35 minutes. Cool completely, then poke all over with a fork.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and milk. Pour over the cooled cake. Let soak for 2 hours in the fridge.
- Whip the cream, sugar, and vanilla, then spread over the cake. Sprinkle with cinnamon and top with strawberries.
Nutrition Facts : Calories 455 kcal, Carbohydrate 54 g, Protein 10 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 153 mg, Sodium 254 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 8 g, ServingSize 1 serving
TRES LECHES: THREE MILK CAKE
Provided by Food Network
Categories dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
- Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
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THE BEST AUTHENTIC TRES LECHES CAKE RECIPE - THE FOOD ...
From thefoodcharlatan.com
4.9/5 (16)Total Time 4 hrs 45 minsCategory DessertCalories 652 per serving
- Preheat the oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray or rub with butter.In a large bowl or stand mixer, add 5 egg whites.
- Place the egg yolks in a small bowl and set aside.Beat the egg whites about 2-4 minutes, until stiff peaks form.
- See photos.Scrape the egg whites into a medium bowl and store in the fridge.In the same bowl that you beat the egg whites, add 1/2 cup butter and beat until smooth, scraping edges.
- Add 1 cup sugar and beat until light and fluffy, about 2 minutes, scraping sides halfway through.
TRES LECHES CAKE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Cake base; evaporated …Type Sponge cake (or butter cake) Region or state Latin America, …Alternative names Torta de tres leches, pan tres leches, bizcocho de tres leches, pastel de tres leches.
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TRES LECHES CAKE - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 (31)Calories 420 per servingCategory Cake, Dessert
- Place egg whites in a large bowl or in the bowl of a stand mixer and use an electric mixer or your stand mixer’s whisk attachment to beat until foamy. Gradually increase mixer speed to medium-high and add just 1 cup (200g) of sugar, adding about 2 Tablespoons at a time and allowing about 10 seconds after each addition. Increase mixer speed to high and beat until egg white mixture is thick and glossy and you achieve stiff peaks¹ (much like you are making a meringue).
- If you used a stand mixer, scoop egg whites into a separate clean bowl and set aside and carry on using the same bowl for the next step (no need to clean the bowl). If you used an electric hand mixer, just grab a new bowl at this point.
- Place softened butter and remaining 1 cup (200g) of sugar in bowl. Beat until creamy and well-combined.
TRES LECHES CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (45)Servings 12Cuisine Mexican
- Make the sponge cake: Preheat the oven to 340°F (170°C), line a 9x13” (cm) pan with parchment paper, lightly grease it and set aside.In a large bowl place 3/4 cup (150g) sugar and egg yolks.
- Mix until combined (don’t over mix). Set aside.In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks.Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and gently fold.
TRES LECHES CAKE - JO COOKS
From jocooks.com
4.6/5 (61)Calories 433 per servingCategory Dessert
- Prepare oven: Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- Make batter: Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, baking powder and salt. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
TRES-LECHES (THREE-MILK) CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 12Total Time 2 hrsCategory Dessert
- Preheat your oven to 170C. Grease a 22cm square deep cake tin and line the bottom with baking paper. Separate the eggs then beat the yolks with all but 2 tablespoons of the sugar until pale, thick and creamy. Fold in the milk, 1 teaspoon of vanilla extract, sifted flour and baking powder and mix until well combined. Whisk the egg whites until frothy, add the cream of tartar and continue to whisk until they form soft peaks. gradually whisk in the reserved sugar and continue to whisk until you have firm, glossy peaks, but don't allow them to become stiff and dry.
- Beat a spoonful of the whites into the cake mix then gently fold in the rest until well combined. pour into the cake tin and cook on the middle rack of the oven for about 45–50 minutes or until a cake skewer comes out clean. The top should be a deep golden brown. Cool completely on a wire cake rack before inverting onto a large platter with a decent lip to catch the overflow from the milk mixture. Using a fine skewer, prick deep holes all over the cake.
- Combine the condensed and evaporated milks with the cream, and the remaining 1½ teaspoons of vanilla and rum, then pour a small amount over the top of the cake and allow it to be soaked up. Continue to do this until all the mixture is soaked up. Spoon the overflow back over the cake as it accumulates in the serving dish. The soaking can take up to an hour and the absorption rate will slow down as the cake becomes fuller.
- To make the meringue, put the sugar with 80ml (⅓ cup) water in a small saucepan over a high heat and stir until the sugar has dissolved. Allow the syrup to boil without stirring for about 8 minutes or until it reaches softball stage. To test if it is ready, drop a little of the sugar mixture from a spoon into a small bowl of cold water — it should form a small soft lump.
AUTHENTIC TRES LECHES CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Reviews 34Calories 220 per servingCategory Cakes
- Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.
- Add dry ingredients in three batches and mix till just incorporated. Pour batter into prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.
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From fortheloveofsazon.com
5/5 (3)Category DessertCuisine Cuban, Hispanic, LatinEstimated Reading Time 5 mins
- Separate your egg whites from your egg yolks and place them in two separate, clean metal or glass bowls.
- Start whisking your egg whites with a mixer on low speed and slowly increase it to medium speed until soft peaks form, about three minutes. Once the soft peaks are formed, slowly add ⅔ cup of sugar, one tablespoon at a time. Continue to mix until stiff peaks form, about 7 minutes. (you are basically making a meringue) Set aside.
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From asassyspoon.com
4.9/5 (8)Total Time 2 hrs 55 minsCategory DessertCalories 426 per serving
- In a stand mixer, beat the egg yolks and sugar until it turns a pale yellow color. Mix in the vanilla and milk until combined. Transfer the egg mixture to the bowl with the flour mixture. Fold until all is well combined. Set aside.
TRES LECHES CAKE WITH STRAWBERRIES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Desserts
- Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
- Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
- Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
- In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
THE ULTIMATE TRES LECHES CAKE (AUTHENTIC RECIPE) - DINNER ...
From dinnerthendessert.com
4.9/5 (9)Total Time 1 hrCategory DessertCalories 338 per serving
- In a large stand mixer whip your 5 egg whites to stiff peaks form(if you remove the whisk the tip of the egg white stands instead of fallon medium-high speed.
- Remove the egg whites to a large bowl and add the butter and sugar to your stand mixer on medium speed until light and fluffy, about 1-2 minutes.
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5/5 (9)Category DessertCuisine MexicanTotal Time 1 hr 30 mins
- Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leaving flaps on either side of the pan to form "handles". Spray the parchment with cooking spray.
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KETO TRES LECHES CAKE- LOW CARB, GLUTEN-FREE - JOY FILLED EATS
From joyfilledeats.com
5/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 275 per serving
- Beat eggs with 1/2 cup sweetener. Stir in almond milk and vanilla. Add baking mix, baking powder, and salt and mix until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 40 to 45 minutes or until golden and slightly firm to the touch in the middle. Cool to room temperature.
- Combine condensed milk and half and half in a small measuring cup. When cake is cool, gently pierce the surface with a fork every inch or so. Slowly drizzle on the sweetened condensed milk and half and half mixture.
TRES LECHES CAKE - COCO AND ASH
From cocoandash.com
4.8/5 (6)Category DessertCuisine CubanTotal Time 1 hr 20 mins
- Combine the whole milk, condensed milk, and evaporated milk and whisk together. Pour over the warm cake and allow to soak in while you make the icing. (I put it in the fridge while I make the icing)
- Add the sugar and water to a saucepan and cook (without stirring) until it reaches the “soft ball stage” or between 234 – 240 degrees.
SOFT AND MOIST TRES LECHES CAKE - HONEST & TASTY
From honestandtasty.com
Ratings 2Calories 531 per servingCategory Dessert
- In a large bowl, add eggs, 3/4 cup sugar, and vanilla. Use an electric mixer and mix on high for about 3 minutes. It will become pale and thick.
- Add in the melted butter and flour. And before mixing, directly on top of the flour, add the baking powder and salt. With a spoon, mix the dry ingredients together first just to disperse the salt and baking powder into the flour. Don’t over-mix. Pour batter into baking dish and bake until a fork inserted in center comes out clean, approximately 25 minutes (if using a metal baking dish it may be done much sooner).
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From biggerbolderbaking.com
4.6/5 (19)Category Dessert
- Mix together the 3 kinds of milk and pour the mixture evenly over the 2 cakes. Cover and allow to soak overnight.
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From nicoleolea.com
Estimated Reading Time 5 mins
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From limaeasy.com
Author Eva Summer
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From catherinesplates.com
Cuisine American, MexicanCategory Baking, Dessert
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3.2/5 (23)Servings 8Cuisine CubanCategory Dessert
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