Baileys Red Velvet Tres Leches Cake Recipes

BAILEY'S TRES LECHES CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X13 inch baking pan.
• In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer beat the egg whites on high, until foamy, then add 50 Grams (1/4 Cup) sugar and beat until you have stiff whites. Scoop into a clean bowl and set aside.
• In the dirty mixing bowl with the whisk attachment combine egg yolks and 150 Grams (3/4 Cup) of sugar, mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Combine the flour, baking powder, and salt in a large bowl. Pour the egg yolk mixture on top of the flour mixture. Gently fold together until no more flour streaks.
• Gently fold stiff egg whites into the cake batter. Fold until just combined, don't over mix. Pour cake batter into prepared pan. Bake for 32-37 minutes, until golden brown and if you stick a toothpick in it comes out clean. Let the cake cool completely.
• Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into the cake. Let sit for 30 minutes covered in the refrigerator.
• Then in the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat heavy cream, Bailey's Irish Cream, and sugar until medium-thick stiff peaks are formed. Spread on top of the cake and garnish with berries. Keep refrigerated for at least 3-4 hours before serving, the more time the milk has to soak in the better. Store leftovers in the fridge for up to 5 days.

RED VELVET TRES LECHES CAKE

Steps:

• 1. Grease and flour a 9X13 inch pan. Preheat your oven to 350 degrees.
• 2. In a large bowl, cream together butter and sugar until light. Add eggs one at a time, beating after each addition. Add vanilla, beat until smooth.
• 3. In a medium bowl, combine the flour, cocoa, baking powder and salt. In a smaller bowl, combine the buttermilk and the red food coloring.
• 4. Add about 1/3 of the flour mixture to the creamed butter/sugar mixture, stir to combine. Add about 1/3 of the buttermilk to that, stirring to combine. Continue alternating between adding 1/3 of the flour and buttermilk to the butter/sugar mixture until everything has been mixed together. Stir in the tablespoon of vinegar, mix batter well to remove lumps.
• 5. Pour cake batter into the prepared pan and bake for 35-40 minutes or until the cake is firm to the touch. Remove cake from oven, turn out onto rimmed platter and let cool.
• 6. Once the cake has cooled, combine the can of condensed milk (13.5 oz), the evaporated milk (13.5 oz) and the cream in a bowl. Gradually pour the entire mixture into the cake, making sure to get all of the edges. Let the cake soak for about 30 minutes.
• 7. Take the pint of very cold cream and pour into a small bowl. Add three tablespoons of sugar to the cream and beat with a mixer on high speed until thick and spreadable, about 45 seconds. Top the cake with the whipped cream.
• 8. Note: If you have leftover cake, it is best stored in the refrigerator.