Bizcocho Tres Leches Recipes

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.

Steps:

• Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
• Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the "ribbon stage". Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
• Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
• Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
• For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
• For the soaking liquid: Mix the milks with a whisk. Add the liquor.
• For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.
• To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
• Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.

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.

Steps:

• METHOD:.
• Preheat oven to 350°F Generously butter a 13 x 9-inch baking dish or a 10"cake pan.
• CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
• MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
• When ready to serve, cut a slice and plate it.
• Top with a dollop of freshly whipped cream or a side of ice cream, dust cake with fresh cocoa powder and place a slice or two of fresh mango, caramelized banana, berries, kiwi and mandarin oranges, or whatever fruit you prefer on the side.

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.

Steps:

• Preheat oven to 375°F
• Grease and flour 9-inch spring form pan.
• Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
• Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
• Fold egg white mixture and flour alternately into egg yolk mixture.
• Pour into prepared pan.
• Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
• Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
• Prick top of cake thoroughly with wooden pick.
• Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
• Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
• Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
• Spread over top and sides of cake. Serve immediately with remaining cream.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• 2. Sift flour and baking powder together and set aside.
• 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
• 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
• 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
• 7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!

Steps:

• Preheat oven to 180C/160C fan. Butter and flour bottom of a 23cm springform cake tin.
• Beat the egg yolks with 150g sugar until light in colour 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 50g sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared tin.
• Bake at 180 C 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 tin. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
• Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream. Discard 250ml of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining double cream until it thickens and reaches spreading consistency. Ice cake with whipped cream and garnish with cherries.

Steps:

• Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
• TO MAKE THE CAKE, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine. In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined.
• In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form.
• Add one-fourth of the flour mixture to the egg-yolk mixture and blend well. Add one-fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
• Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
• Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
• TO MAKE THE TRES LECHES, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake and cover the top and sides with the remaining whipped cream. Decorate with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.
• Italian Meringue
• Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
• Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
• Meringue for Filling
• Prepare the meringue as directed, but add the red food coloring to the hot syrup once the sugar has dissolved (the meringue should be bright pink) and stir in the mezcal once all the syrup has been added. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.

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.

Steps:

• preheat the oven at 300°C.
• Shake the yellows, with the sugar until they double the size.
• Add the flour, with the baking soda.
• Add the warm milk.
• Shake the whites until they get big, in spanish we say stir until they get like turron, the turron is a very very hard candy, so you need to shake them until they get like very very fluffy, if you use a machine let it go for a long long time.
• Add the whites to the other stuff, and mix it well.
• Put that in a mold, and put in the oven for 25 minutes.
• let it go cold.
• In the blender put the"tres leches ingredients", and blend them until they mix really good.
• Then put this mix over your cake, but let the cake absorb the mix, so I recomend to put this mix inside the mold with the cake, so it will really abosorb, let it like that for 1 hour and then take it out, add some whipe cream, and some cherrys to make it look wonderfull, AND ENJOY!
• I love to eat it with some coffee.

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.