SHORTCUT TRES LECHES CAKE
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that's rich and tender. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.
Nutrition Facts : Calories 343 calories, Fat 20g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
HOW TO MAKE TRES LECHES CAKE
Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. If you want to get really fancy, spoon some diced strawberries and syrup over the cake. It's really moist, delicious, and simple.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking pan with vegetable shortening.
- Combine yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with electric mixer until very smooth, scraping down the sides of the bowl as needed. Scrape batter into the prepared baking pan. Smooth the top of the batter, shake pan, and tap lightly on counter 2 or 3 times to eliminate air bubbles.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 22 minutes. Let cake cool in the pan at least 30 minutes. Poke holes all over the cake with a bamboo skewer or the handle of a wooden spoon.
- Combine evaporated milk, sweetened condensed milk, and half-and-half in a large bowl; slowly pour milk syrup all over the cake. Syrup will soak into cake. Wrap cake with plastic wrap and refrigerate at least 3 hours (or preferably overnight).
- Whip cream with sugar and 1/2 teaspoon vanilla in a large bowl with an electric mixer until cream is fluffy; spoon whipped cream over cake.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 62 g, Cholesterol 122.5 mg, Fat 31.1 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 414.4 mg, Sugar 45.3 g
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
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
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
EASY TRES LECHES CAKE
I wanted to make a simple, quick Tres Leches cake for my family. Too many recipes I'd found called for fruit, or meringue, or coconut -- which detracts from the rich milk flavor.
Provided by Debtex
Categories Dessert
Time 45m
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350º.
- Grease or "pam" 9x12 baking pan.
- Beat eggs in a large bowl.
- Add water and cake mix and beat 3 minutes.
- Pour batter into pan.
- Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
- Let cool to room temperature.
- Mix the 3 milks.
- Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
- Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
- Refrigerate until ready to serve.
- Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.
Nutrition Facts : Calories 337.2, Fat 14.9, SaturatedFat 7.1, Cholesterol 86.9, Sodium 314, Carbohydrate 44.3, Fiber 0.3, Sugar 33.4, Protein 7.2
QUICK AND EASY TRES LECHES CAKE - PASTEL DE TRES LECHES
There are several ways that you can simplify tres leches cake while still enjoying it's rich deliciousness. It's an ideal cake for shortcuts, actually. The rich milk mixture that is poured over the baked cake is what gives tres leches it's distinctive flavor, so the results are just as good when you use cake mix in as the base. I always make an italian meringue for the topping (it's quick once you get the hang of it), but it would be even simpler to top it with whipped cream. Give this cake time to soak up the milk mixture (overnight is best), and serve the cake chilled. The texture and flavor are even better the second day. A note about baking pans: Tres Leches is often served out right of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch springform pan, and then remove the band around the cake once it is well chilled and has absorbed the milk. Coconut Tres Leches Variation: Replace the water in the cake mix with ½ cup coconut milk. Replace ½ of the whipping cream with coconut milk. Add 1 teaspoon coconut flavoring to cake. Sprinkle finished cake with toasted coconut.
Provided by JackieOhNo
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degress.
- Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and ½ cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended.
- Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 - 2 minutes, until well-blended.
- Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean.
- While the cake is baking, make the milk 'syrup' that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or 'res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional).
- Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid.
- Cover the cake with saran wrap and chill for 3-4 hours or overnight.
- To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.
- Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
- When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.).
- The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired.
- Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.
Nutrition Facts : Calories 467.8, Fat 28.1, SaturatedFat 16.5, Cholesterol 178.2, Sodium 226.1, Carbohydrate 46.3, Sugar 43.1, Protein 8.7
FAVORITE TRES LECHES CAKE
During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! --Joan Meyers, Palos Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13x9-in. baking dish., Bake 20-25 minutes or until golden brown. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart., In a small saucepan, bring the three milks to a boil over medium-low heat. Remove from heat; gradually stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Stir in rum if desired. Bring to a gentle boil; cook and stir 2 minutes., Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Cover and refrigerate for 8 hours or overnight., In a large heavy saucepan, combine frosting ingredients over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 14-18 minutes., Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 357 calories, Fat 7g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 156mg sodium, Carbohydrate 64g carbohydrate (51g sugars, Fiber 0 fiber), Protein 10g protein.
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