Cake De Nata Cubano Cuban Cream Cake Recipes

TRES LECHES (THREE MILKS CAKE) CUBAN STYLE

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!

CAKE DE NATA CUBANO CUBAN CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Take 2 9 inch round pans, grease and powder them with flour to prevent sticking.
• 3. Sift all the dry ingredients into a bowl to incorporate them well.
• 4. In a separate bowl, whip the cream until thickened.
• 5. In a separate bowl, beat eggs until slightly frothy and then delicately fold them into the cream.
• 6. Add the dry ingredients a bit at a time into the cream and eggs mixture, folding them gently.
• 7. Add vanilla extract into the mix and fold until incorporated.
• 8. Pour batter into the prepared pans and bake for about 30 minutes. The cake is done when a toothpick inserted in the middle comes out dry.
• 9. Let the cakes cool before attempting to remove them from the pans.
• 10. You can use your favorite frosting and filling!

CUBAN RUM CAKE - CAKE DE RON

Steps:

• Preheat oven to 350°.
• Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• Beat in the lemon peel and then add in the rum and banana liqueur.
• Gradually add the flour, alternating with the cream.
• Blend mixture until just combined.
• Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• Make the syrup: melt the butter in a 2-quart saucepan.
• Add rum, banana liqueur, and sugar.
• Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• Let cool.
• Remove cake from the oven and place it on a cooling rack.
• Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• Let stand for 30 minutes, so that the syrup soaks inches.
• Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.