Pastel De Tres Leches Three Milk Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13-by-9-by-2-inch baking pan.
• Sift flour with baking powder.
• In large bowl with clean beaters, beat egg whites until frothy.
• Add sugar gradually, beating to form stiff peaks.
• Add yolks, 1 at a time.
• Slowly add flour and milk.
• Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
• Prepare Topping.
• Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
• Prepare Meringue and refrigerate.
• Before serving, cut cake into squares and spread Meringue over each.
• Garnish as desired with fresh berries and mint leaves.
• Topping-------------------------H' .
• Combine milks and sour cream (do not beat).
• Use as directed.
• Heat water in a saucepan. Add sugar and turn off heat.
• Let sit until sugar is dissolved.
• In clean electric mixer bowl with clean beaters, beat egg whites.
• Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
• Store in refrigerator.
• This can be served immediately but is best made 24 hours ahead and chilled.
• The meringue will keep, covered, 2 days in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Butter and flour bottom and sides of 8x8x2" metal cake pan. Set aside.
• Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 teaspoons vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
• Bake cake for 25 minutes. Reduce heat to 325 degrees F; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
• Whisk 1/2 teaspoons vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
• Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.

Steps:

• Preheat oven to 350 degrees.
• Oil a jellyroll baking pan (15x10) 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 1/3 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 confectioner's 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 confectioner's sugar.
• Add the strawberries 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 confectioner's 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.
• 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:

• To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
• In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
• Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
• To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
• Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
• To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
• To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

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:

• Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
• Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

Steps:

• In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes.
• In a small bowl, mix flour and baking powder.
• With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth.
• Scrape batter into a buttered 9 by 13 inch baking pan.
• Bake in a 325 degree oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
• Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended.
• Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
• Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates.
• Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.