MEXICAN - TRADITIONAL TRES LECHES CAKE
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
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
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
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
2-LAYER TRES LECHES CAKE RECIPE BY TASTY
So, you've been tasked with baking a cake. Think beyond the usual suspects - angel food, carrot cake, even red velvet - and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It's surprisingly easy, but it looks (and tastes) very impressive.
Provided by Betsy Carter
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
- Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
- Preheat the oven to 350°F (180°C).
- Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
- Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
- Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
- While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
- Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
- Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
- In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
- Carefully transfer one of the cakes to a cake stand.
- Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
- Decorate with berries, if desired.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 650 calories, Carbohydrate 70 grams, Fat 39 grams, Fiber 0 grams, Protein 15 grams, Sugar 53 grams
MEXICAN TRES LECHE CAKE
Make and share this Mexican Tres Leche Cake recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour and baking powder.
- In another bowl, cream 1 cup of sugar and the butter until well blended.
- Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
- Gently fold in the flour mixture, gently mixing until the batter is smooth.
- Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
- Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
- Pour mixture over the cake.
- Cover with plastic wrap and refrigerate for 3 hours.
- Whisk the heavy cream until it begins to thicken.
- Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
- Spread this cream over the top and sides of the cake.
- Cut into squares.
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