Margarita Tres Leches Cake Recipes

TRES LECHE CAKE

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!

MARGARITA TRES LECHES CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside. Preheat oven to 375°., Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended. , Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart., Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving., Cut cake into squares. If desired, garnish with whipped cream, lime slices and zest.

MARGARITA TRES LECHES CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside. Preheat oven to 375°., Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended. , Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart., Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving., Cut cake into squares. If desired, garnish with whipped cream, lime slices and zest.

MEXICAN - TRADITIONAL TRES LECHES CAKE

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 CAKE

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.

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.