TRES LECHES CAKE
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
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!
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
MEXICAN - TRADITIONAL TRES LECHES CAKE
Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
- Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
- Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
- To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
- Frost cake. Keep refrigerated.
CHEATER'S TRES LECHES CAKE
i first had this cake at a restaurant in Houston several years ago and loved it - one day it sounded so good so i looked online for a recipe - baking from scratch is not my forte so i decided to cheat - it turned out great - i've been making it ever since with the Duncan Hines box mix - even put it in a charity auction and it...
Provided by Jo Ransom
Categories Cakes
Time 1h35m
Number Of Ingredients 5
Steps:
- 1. Bake cake according to package directions in a 13x9 pan. In medium bowl mix the three milks until well blended. While cake is still warm, poke holes in cake about 3/4 in apart using the end of a wooden spoon.
- 2. Pour milk mixture over warm cake and cool to room temperature. Top with Cool Whip and refrigerate at least 4 hours. Not a cake you want to eat warm. The longer it sits in the refrigereator the better.
- 3. Quick and easy and oh so yummy! p.s. even better when condensed milk is doubled
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
Tres Leches Cake is one of the best Mexican desserts! It a deliciously rich and moist, milk soaked cake that always gets compliments every time I make it. It's sweet and refreshing and even picky eaters love this tempting cake!
Provided by Jaclyn
Categories Dessert
Time 13h35m
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.
- Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.
- Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla.
- Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated.
- Pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer).
- Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 28 minutes.
- Remove from oven and let cool on a wire rack, about 45 minutes. Once cool pierce cake many times all over with a long-pronged fork.
- For the milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended.
- Pour evenly over cake then cover and chill at least 6 hours*** or up to 3 days.
- For the topping: In a large mixing bowl using an electric hand mixer (or using the stand mixer fitted with whisk attachment) whip heavy cream until soft peaks form.
- Add in sugar and vanilla and whip until stiff peaks form. Spread over chilled cake.
- Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.
Nutrition Facts : Calories 338 kcal, Carbohydrate 34 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 107 mg, Sugar 25 g, ServingSize 1 serving
TRES LECHES CAKE
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
Categories Bon Appétit Dessert Cake Cinco de Mayo Milk/Cream Rum Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour bottom and sides of a glass 13x9" baking dish.
- Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
- Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
- Whisk 1/2 tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
- Invert a platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
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.
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