White Chocolate Strawberry Tres Leches Cake Food

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.

WHITE CHOCOLATE-STRAWBERRY TRES LECHES CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans. Pierce cakes with large fork at 1/2-inch intervals.
• Melt 6 oz. chocolate as directed on package. Blend milk and sour cream in blender until blended. Add melted chocolate; mix well. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See tip.)
• Cut 3 strawberries in half; set aside. Slice remaining berries. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer. Frost top and side of cake with remaining COOL WHIP. Arrange remaining 1 cup sliced berries around base of cake. Garnish with chocolate curls and reserved strawberry halves.

TRES LECHES CAKE WITH BERRIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
• Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.

SPOOKY CHOCOLATE TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick cooking spray.
• For the cake: Sift the flour, black cocoa, baking powder and salt into a medium bowl. Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light yellow and fluffy, about 10 minutes (really!). Reduce the speed to low and slowly add half of the flour mixture, then all the buttermilk and finally the remaining flour mixture, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, smooth the top and bake until the cake springs back when touched lightly and a toothpick or cake tester comes out clean, about 45 minutes. Let cool in the pan for 30 minutes. Keep the cake in the pan and place on a plate that's larger than the pan.
• Whisk the heavy cream, sweetened condensed milk and evaporated milk in a large liquid measuring cup or medium bowl until smooth. Poke a lot of holes all over the cake using a wooden skewer. Slowly pour 1/3 of the milk mixture over the cake, letting most of it get absorbed before pouring more. Repeat this step twice more until the milk mixture is gone. Cover the pan and refrigerate until the milk is completely soaked in (you will see some residual milk on the top and a little on the sides), about 6 hours, up to overnight.
• Invert the cake onto a large rimmed plate that can hold the excess soaking liquid. Pour the excess liquid into a container with a spout and set aside. Carefully invert the cake, domed-side up, onto a cake stand or platter. Drizzle with the reserved soaking liquid. Decorate the platter with Halloween sprinkles, if desired.
• Make the Swiss meringue: Just before serving, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
• Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
• Transfer the meringue to a pastry bag fitted with a large round piping tip (see Cook's Note). Pipe 2- to-3-inch mounds all around the cake rim and in the middle, leaving a pointy tip at the top of each for the ghost head, about 14 total. Using tweezers or your fingers, add 2 mini chocolate chips, pointed-side out, to each face for the eyes; and 1 chip, pointed-side in, for the mouth.

CHOCOLATE TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
• Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
• For the cake, in a large bowl combine flour, cocoa and baking powder.
• In a medium size bowl, combine the milk and vanilla.
• Set both aside.
• Place egg whites in a clean bowl and beat at high speed until peaks are formed.
• Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
• Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
• Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
• Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
• Leave the cakes in the baking pans.
• While the cakes are still warm, punch holes in cake with wooden skewer.
• Combine the sauce ingredients and pour evenly over the two layers.
• Place the cakes in refrigerator and allow to cool.
• In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
• Add vanilla and stir for 1 minute.
• When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
• The cakes will be very moist and will need special handling.
• Run a spatula around the inside of the pan and slightly under layers to loosen.
• Place the prepared cardboard over one pan and invert.
• Pour some frosting over the layer and spread with spatula.
• Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
• Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
• Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
• Heat excess frosting, stirring until smooth.
• Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
• Refrigerate until glaze is set.
• Let cake stand at room temperature for at least 15 minutes before serving.
• Garnish with fresh strawberries or dust lightly with powdered sugar.

STRAWBERRY TRES LECHES CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides of a 20 x 30cm cake tin and line with baking parchment. Put the egg whites in a large bowl with a pinch of salt and beat using an electric whisk until foamy, about 3 mins. Add 150g of the caster sugar, a spoonful at a time, whisking until thick and glossy.
• In a separate bowl, beat the egg yolks, remaining caster sugar and vanilla together for 2 mins until pale and foamy. Add the flour, baking powder and 100ml milk, and use a spatula to fold everything together.
• Add a large spoonful of the whisked egg whites and beat in to loosen the mixture, then gently fold in the remaining egg whites using a large metal spoon (be careful not to over-stir so you don't knock out the air). The batter should be smooth.
• Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed.
• Remove the sponge from the oven and leave to cool in the tin for 20 mins. Invert into a deep baking tray or tin - it needs to be deep enough to hold the sponge and the milk mixture. Remove the parchment from the sponge and poke holes over the surface with a skewer. Pour over half the milk mixture and leave to soak for 10 mins - at this stage, most of the liquid should have soaked in. Pour over the rest of the milk mixture - it will pool around the sponge, but will absorb as it rests. Leave to cool for 30 mins, then chill while you prepare the strawberries. Will keep chilled for up to a day.
• Mix the strawberries with the icing sugar and leave to macerate for 10 mins. Whip the double cream and cinnamon together to soft peaks. Spoon the cinnamon cream over the sponge, spread to the edges and pile on the strawberries. Cut into squares to serve. Will keep chilled for up to a day.