TRES LECHES CAKE WITH RUM-FRUIT TOPPING
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.
- Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.
- Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
- Combine flour and cinnamon in a small bowl. Sift 1/3 cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.
- Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.
- Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.
TRES LECHES RUM CAKE
Up the ante of your favorite cake with Tres Leches Rum Cake. Sour cream, a splash of rum and nutmeg make this Tres Leches Rum Cake a super-moist dessert.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
- Pierce cake with large fork at 1/2-inch intervals.
- Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 34 g, Protein 6 g
CLASSIC TRES LECHES CAKE
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk-evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.
Nutrition Facts : Calories 392 calories, Fat 23g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 104mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 8g protein.
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TRES LECHES CAKE RECIPE - JOSé ANDRéS - FOOD & WINE
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- Preheat the oven to 350°. Lightly grease a 9-inch square baking pan and dust with flour. In a medium bowl, combine the cream, condensed milk, rum and 1 1/2 cups of the evaporated milk and whisk until smooth. Cover and refrigerate.
- In a small bowl, sift the 1 cup of flour with the baking powder. In the bowl of a stand mixer fitted with the whisk, beat the eggs at medium speed until frothy, about 3 minutes. Add the sugar 1 tablespoon at a time and beat for 30 seconds after each addition. Continue beating until the mixture is thick and forms a ribbon when the whisk is lifted, about 10 minutes. At low speed, gently add the flour mixture and the remaining 1/2 cup of evaporated milk in 3 alternating batches.
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- Using a cake tester or fork, poke holes all over the top of the cake. Slowly pour 1/2 cup of the chilled milk mixture all over the cake and let stand until the liquid is absorbed. Repeat with the remaining milk mixture in 1/2-cup increments. Cover and refrigerate the cake overnight before serving.
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- Turn oven to 325 degrees F. Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 X 8-inch pan. Set it aside. If you check the pictures this cake is not too tall.
- With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
- Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
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- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Add the rum with the last addition of milk. Mix just until combined.
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