White Tres Leches Cake Food

WHITE TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spray 2 9-inch round cake pans with cooking spray.
• Mix white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon vanilla extract, baking powder, and milk in a large bowl until thoroughly combined. Pour batter into prepared cake pans.
• Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of the cakes comes out clean, 40 to 50 minutes. Let cakes cool about 10 minutes in pans before removing to finish cooling on racks.
• Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth. Refrigerate the tres leches mixture.
• Beat 2 cups cream with instant vanilla pudding mix in a separate mixing bowl with an electric mixer until soft peaks form, 3 to 5 minutes. Refrigerate mousse filling.
• With a long serrated knife, lightly cut off a thin layer of each cake top to level the cake. Place cakes, leveled sides up, on pieces of waxed paper. Poke holes all over the cakes with a skewer. Slowly pour the tres leches mixture over the cakes, about 1/2 cup at a time, waiting until the mixture has soaked in before continuing to pour on more milk mixture. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
• Unwrap a cake layer and place onto a serving platter with leveled side up. Top the cake with mousse filling; gently place second cake layer over the filling with leveled side down. Refrigerate leftovers.

TRES LECHES CAKE

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.

MEXICAN TRES LECHES CAKE RECIPE

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 WITH DULCE DE LECHE FROSTING

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.

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.

HOW TO MAKE TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking pan with vegetable shortening.
• Combine yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with electric mixer until very smooth, scraping down the sides of the bowl as needed. Scrape batter into the prepared baking pan. Smooth the top of the batter, shake pan, and tap lightly on counter 2 or 3 times to eliminate air bubbles.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 22 minutes. Let cake cool in the pan at least 30 minutes. Poke holes all over the cake with a bamboo skewer or the handle of a wooden spoon.
• Combine evaporated milk, sweetened condensed milk, and half-and-half in a large bowl; slowly pour milk syrup all over the cake. Syrup will soak into cake. Wrap cake with plastic wrap and refrigerate at least 3 hours (or preferably overnight).
• Whip cream with sugar and 1/2 teaspoon vanilla in a large bowl with an electric mixer until cream is fluffy; spoon whipped cream over cake.

TRES LECHES CAKE

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.

TRADITIONAL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
• Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
• In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
• To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.

EASY TRES LECHES CAKE

Steps:

• Preheat over to 350º.
• Grease or "pam" 9x12 baking pan.
• Beat eggs in a large bowl.
• Add water and cake mix and beat 3 minutes.
• Pour batter into pan.
• Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
• Let cool to room temperature.
• Mix the 3 milks.
• Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
• Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
• Refrigerate until ready to serve.
• Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
• In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
• Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

TRES LECHES CAKE

Steps:

• Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
• Mix cake ingredients together and pour into prepared cake pan.
• Bake for 45-50 minutes until knife inserted in middle comes out clean.
• Allow to cool for 20 minutes.
• While the cake is baking, mix filling ingredients together and refrigerate.
• For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
• When cake is done, allow to cool; then fill with milk filling.
• You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
• Frost with whipped cream and decorate.

SHORTCUT TRES LECHES CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.

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.