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 WITH BERRIES
Provided by Ina Garten
Categories dessert
Time 7h20m
Yield 9 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
- Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
- In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
- To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
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
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
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 (ALTON BROWN)
Tres Leches translates to "three milks" which is what makes this cake unbelivably moist, light, and sweet without being overly so. I recently served this at my fiance's birthday dinner and it was a huge hit. But of course, as my fiance says, "Alton Brown is THE MAN!" You do need to start the cake the day before you plan to serve it, so keep that in mind with your timing.
Provided by muncheechee
Categories Dessert
Time 55m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 9 x 13 inch baking pan. Avoid using a very shallow pan.
- Whisk to combine cake flour, baking powder, and salt. Set aside.
- Cream butter with mixer.
- Slowly add 1 cup of sugar to butter until combined.
- Pour eggs into mixture one at a time, making sure that each egg is combined before adding the next egg.
- Add 1.5 tsp vanilla.
- Slowly add the dry ingredients, mixing until just combined.
- Pour batter into the buttered and floured baking pan and smooth.
- Bake for 20 - 25 minutes until golden brown.
- Remove cake from oven and allow to cool completely.
- Perforate cake all over using skewers or a fork.
- Stir together the evaporated milk, condensed milk, and half-and-half.
- Pour milk over cake and refrigerate overnight (or 8 hours) to allow the cake to soak up all the milks.
- Before serving, whip heavy cream, 1 cup sugar, and 1 tsp vanilla until thickened.
- Spread whipped topping over cake and refrigerate until ready to serve.
Nutrition Facts : Calories 592, Fat 31.9, SaturatedFat 19.2, Cholesterol 189.7, Sodium 253.1, Carbohydrate 68.3, Fiber 0.3, Sugar 51.7, Protein 9.9
TRES LECHES CAKE WITH BERRIES RECIPE
Ina Garten | Food Network https://www.foodnetwork.com/recipes/ina-garten/tres-leches-cake-with-berries-3675768
Provided by bidness44
Categories Dessert
Time 1h37m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
- Sift the flour, baking powder and salt into a small bowl and set aside.
- Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
- In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
- To serve, toss the strawberries with the 5 tablespoons of granulated sugar.
- Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.
Nutrition Facts : Calories 575, Fat 21.7, SaturatedFat 12.7, Cholesterol 142, Sodium 417.6, Carbohydrate 84.8, Fiber 3.1, Sugar 60.4, Protein 12.5
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