Gevalia Coffee Tres Leches Cake Recipes

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TRES LECHES CAKE



Tres leches cake image

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

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

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

COFFEE TRES LECHES CAKE



Coffee Tres Leches Cake image

Start our Coffee Tres Leches Cake with a cake mix and watch the magic happen! This ultra-moist & milky Coffee Tres Leches Cake has delicious coffee flavor.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. warm water
1 cup thawed COOL WHIP Whipped Topping
1/4 cup chocolate-covered coffee beans

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
  • Blend milks, sour cream and 4 tsp. instant coffee in blender until smooth. Pour over cake, re-piercing cake if necessary until milk mixture is completely absorbed. Refrigerate 1 hour.
  • Add warm water to remaining instant coffee in medium bowl; stir until dissolved. Gently stir in COOL WHIP. Spread onto cake. Top with coffee beans.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 34 g, Protein 6 g

MEXICAN - TRADITIONAL TRES LECHES CAKE



Mexican - Traditional Tres Leches Cake image

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

6 eggs, separated
2 cups sugar
2 cups flour
3 teaspoons baking powder
1/2 cup milk
2 teaspoons vanilla
1 (13 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (225 g) can crema, media (Light Cream)
2 egg whites
1 dash salt
2 tablespoons white corn syrup
1 1/2 cups sugar
1/3 cup water
2 teaspoons vanilla

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.

TRES LECHES (MILK CAKE)



Tres Leches (Milk Cake) image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

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 CAKE



Tres Leches Cake image

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

1 cup white sugar
5 egg yolks
5 egg whites
⅓ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

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

GEVALIA MARBLED COFFEE BLONDIE CAKE



GEVALIA Marbled Coffee Blondie Cake image

Sweeten their day with deliciously gooey GEVALIA Marbled Coffee Blondie Cake. This blondie cake is infused with coffee flavor for extra delightfulness.

Provided by My Food and Family

Categories     Coffee Drink Recipes

Time 55m

Yield 9 servings

Number Of Ingredients 9

1 cup packed brown sugar, divided
1/2 cup milk
1/2 cup butter, melted
1 tsp. vanilla
1-1/4 cups plus 2 Tbsp. flour, divided
2 tsp. baking powder
3 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 cup GEVALIA Caramel Cold Brew Iced Coffee Concentrate
1/4 cup granulated sugar

Steps:

  • Heat oven to 350°F.
  • Combine 3/4 cup brown sugar, milk, butter and vanilla in large bowl. Add 1-1/4 cups flour and baking powder; mix well. Stir in chocolate.
  • Pour into 8-inch square baking dish sprayed with cooking spray.
  • Microwave coffee concentrate in microwaveable measuring cup on HIGH 2 min. or until heated through. Mix granulated sugar with remaining brown sugar and flour until blended; sprinkle evenly over batter in baking dish. Drizzle with coffee concentrate.
  • Bake 35 to 40 min. or until toothpick inserted in center of cake comes out with fudgy crumbs. (Do not overbake.) Cool slightly.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

TRES LECHES CAKE



Tres Leches Cake image

This Authentic tres leches cake recipe is fluffy vanilla cake filled with a combination of three kids of milk and topped with homemade vanilla whipped cream frosting. The one cake that's associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake.

Provided by Mely Martínez

Categories     Desserts

Time 40m

Number Of Ingredients 17

Butter to grease the pan
1 ¼ cup All Purpose Flour (sifted (plus extra for dusting pan))
1 teaspoon baking powder
1/4 teaspoon salt*
1/2 cup unsalted butter (melted and cooled (1 stick))
1 cup sugar
5 whole eggs
1 teaspoon vanilla
1 can condensed milk NESTLE LA LECHERA (14oz)
1 can Evaporated milk CARNATION (12oz)
1 cup of Heavy Heavy whipping or 1 can of "Media Crema Nestle"
1 1/2 teaspoon vanilla
4 Tablespoons rum or brandy (optional)
1 1/4 cup heavy whipping cream (the one you buy at the dairy fridge section)
4 Tablespoons of sugar
1 teaspoon vanilla
Canned fruit like peaches (mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving.)

Steps:

  • Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
  • Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
  • With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
  • Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
  • Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
  • Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
  • Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

Nutrition Facts : ServingSize 1 slice, Calories 322 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 86 mg, Sugar 20 g

CAFE CON TRES LECHES CAKE (COFFEE TRES LECHES CAKE)



Cafe Con Tres Leches Cake (Coffee Tres Leches Cake) image

This coffee-spiked dessert tastes like a delicious cross between classic Mexican tres leches cake and tiramisu.

Provided by Fany Gerson

Categories     Dessert

Yield 12 to 16

Number Of Ingredients 18

Unsalted butter, softened, for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. kosher salt
5 large eggs, at room temperature
1 cup granulated sugar
1/3 cup whole milk
3/4 tsp. pure vanilla extract
1 14-oz. can sweetened condensed milk
1 cup evaporated milk
1/2 cup heavy cream
1/2 cup strong brewed coffee
Pinch kosher salt
1 tsp. instant coffee
2-1/2 cups heavy cream
2 Tbs. confectioners' sugar
1/2 tsp. pure vanilla extract
Chocolate curls or toasted slivered almonds, for garnish

Steps:

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Butter the bottom and sides of a 9×13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
  • Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
  • Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
  • Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
  • Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
  • In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.
  • With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
  • In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.

Nutrition Facts : ServingSize 12 to 16

GEVALIA COFFEE TRES LECHES CAKE RECIPE



GEVALIA Coffee Tres Leches Cake Recipe image

Unite coffee and tres leches deliciousness with our GEVALIA Coffee Tres Leches Cake Recipe! This coffee tres leches cake recipe is perfect for dessert.

Provided by My Food and Family

Categories     Coffee Drink Recipes

Time 3h45m

Yield 32 servings

Number Of Ingredients 10

6 eggs, separated
1 cup sugar
2 tsp. vanilla
1 cup flour
2 cups whipping cream, divided
1 cup milk
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup GEVALIA Vanilla Bean Cold Brew Iced Coffee Concentrate
3 Tbsp. maple syrup, divided

Steps:

  • Heat oven to 375°F.
  • Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
  • Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
  • Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

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