Seis Leches Cake Recipes

TRES LECHES (MILK CAKE)

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!

TRES LECHES CAKE

Steps:

• Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to "climb" up the sides of the pan as it bakes.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.
• In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
• Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
• Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
• To serve, whip the cream and confectioners' sugar to soft peaks. Top the cake with the whipped cream.

SEIS LECHES CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
• Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
• Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
• Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
• While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
• Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don't take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
• No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.