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
TRES LECHES CAKE
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color 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 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven 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 pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g
TRES LECHE CAKE
Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.
Provided by Alton Brown
Categories dessert
Time 9h10m
Yield 1 (13 by 9-inch) cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
- Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
- Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
- Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
- Topping:
- Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
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!
TRADITIONAL TRES LECHES CAKE
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
- Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
- In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
- To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.
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
TRES LECHES CAKE
Tres Leches Cake is a very moist cake filled with a mixture of "milks." It is a favorite Mexican and South American Dessert. I got the recipe from Chela, my housekeeper who is from Mexico. The Cake preparation includes 3 parts: the cake, the filling, and the frosting.
Provided by Dawn399
Categories Dessert
Time 1h45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
- Mix cake ingredients together and pour into prepared cake pan.
- Bake for 45-50 minutes until knife inserted in middle comes out clean.
- Allow to cool for 20 minutes.
- While the cake is baking, mix filling ingredients together and refrigerate.
- For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
- When cake is done, allow to cool; then fill with milk filling.
- You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
- Frost with whipped cream and decorate.
TRES LECHES CAKE
Tres leches, which means "three milks" in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to "climb" up the sides of the pan as it bakes.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.
- In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
- Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
- Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
- To serve, whip the cream and confectioners' sugar to soft peaks. Top the cake with the whipped cream.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 22 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 319 milligrams, Sugar 60 grams, TransFat 0 grams
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 CAKE
We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three milks"-because it's soaked in three different types of milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510 g, Fat 29 g, Protein 10 g
TRES LECHES CAKE
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
Categories Bon Appétit Dessert Cake Cinco de Mayo Milk/Cream Rum Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour bottom and sides of a glass 13x9" baking dish.
- 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 tsp. 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°; 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 tsp. 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 platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
TRES LECHES CAKE
This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Peruvians with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, evaporated and condensed. This version serves 8 to 10 portions.
Provided by katherinesschreier
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- 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 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). 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.
- MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.
- Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.
- Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.
- Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving
More about "treslechecake recipes"
TRES LECHES CAKE RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 1Published 2022-01-21
- 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.
- Scrape the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden and a tester inserted in the center comes out clean. Transfer to a rack to cool for 15 minutes.
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