Bizcocho Tres Leches Recipes

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MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Pastel de 3 leches literally means 'cake made with three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 8

Number Of Ingredients 13



Mexican Tres Leches Cake (Pastel de 3 Leches) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
  • Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
  • Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
  • Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
  • Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

Nutrition Facts : Calories 544.7 calories, Carbohydrate 59.3 g, Cholesterol 216.8 mg, Fat 28.9 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 16.9 g, Sodium 379.8 mg, Sugar 45.5 g

1 tablespoon butter
1 tablespoon all-purpose flour
6 eggs, separated
½ cup white sugar, divided
1 cup self-rising flour
1 lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
1 teaspoon amaretto liqueur
1 cup heavy whipping cream
1 (4 ounce) container sliced peaches, drained
1 teaspoon grated lime zest

PASTEL DE TRES LECHES (THREE MILK CAKE)

Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).

Provided by Patty Valle Kafati

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 12

Number Of Ingredients 11



Pastel de Tres Leches (Three Milk Cake) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10x15-inch baking dish.
  • Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  • Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
  • Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g

6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
½ cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream
1 cup sliced fresh strawberries

CHOCOLATE TRES LECHES CAKE

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Provided by MrsFisher0729

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 18

Number Of Ingredients 12



Chocolate Tres Leches Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
  • Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  • Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
  • Sift confectioners' sugar and cocoa powder together in a bowl.
  • Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

PASTEL DE TRES LECHES

A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12



Pastel de Tres Leches image

Steps:

  • Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
  • Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
  • Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
  • About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
  • Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
  • When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

1 stick butter (8 tablespoons), melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup all-purpose flour
2 1/2 cups milk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One fresh coconut
2 cups heavy cream
Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere.

Provided by PaulaG

Categories     Dessert

Time 30m

Yield 8-10 dozen

Number Of Ingredients 8



Bizcochos (Mexican Holiday Cookies) image

Steps:

  • Preheat oven to 350 degrees.
  • Beat the lard until creamy.
  • Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
  • Add the egg yolks; mixing well.
  • Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
  • Bake 15 minutes; checking often to prevent burning.
  • Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

Nutrition Facts : Calories 893.9, Fat 52.9, SaturatedFat 20.6, Cholesterol 95.9, Sodium 6.1, Carbohydrate 91.9, Fiber 2.5, Sugar 52.4, Protein 5.7

2 cups lard (no substitute)
1 cup sweet wine or 1 cup any fruit juice
2 cups sugar, divided
1 tablespoon cinnamon
1 tablespoon anise seed
2 egg yolks
3 cups all-purpose flour
4 teaspoons cinnamon

PASTEL DE TRES LECHES

From Fonda San Miguel in Austin TX. Garnish with fresh strawberries, peaches or other fresh fruit sliced. This is by far the best Tres Leches Cake I have ever made at home!

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 10



Pastel De Tres Leches image

Steps:

  • Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
  • Preheat oven to 350 degrees.
  • Sift together flour, baking powder, and salt; set aside.
  • Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
  • On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
  • Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
  • Remove from oven and place pan on a rack to cool for 10-15 minutes.
  • Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
  • While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
  • Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
  • When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
  • Garnish with fresh fruit slices.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
3 teaspoons mexican vanilla
14 ounces sweetened condensed milk
13 ounces evaporated milk
3 cups heavy cream

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



Tres Leches (Milk Cake) image

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

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

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



Tres leches cake image

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

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

TRES LECHES CAKE

We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three milks"-because it's soaked in three different types of milk.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Number Of Ingredients 12



Tres Leches Cake image

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
  • In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
  • Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

Nutrition Facts : Calories 510 g, Fat 29 g, Protein 10 g

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving

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