Gingerbreadtreslechescake Recipes

TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
• In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool.
• In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.
• When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks.
• Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.

STRAWBERRY TRES LECHES CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

G'S TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
• Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
• Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
• Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

FAVORITE TRES LECHES CAKE

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.

2-LAYER TRES LECHES CAKE RECIPE BY TASTY

Steps:

• Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
• In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
• Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
• Preheat the oven to 350°F (180°C).
• Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
• Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
• Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
• While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
• Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
• Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
• Carefully transfer one of the cakes to a cake stand.
• Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
• Decorate with berries, if desired.
• Slice and serve.
• Enjoy!

GINGERBREAD TRES LECHES CAKE

Steps:

• Mix gingerbread mix, eggs and ginger beer.
• Pour in deep 9x13 pan. (Must be a deep pan to hold the milks while soaking.).
• In separate bowl, combine milks and ginger powder.
• Bake according to directions on box.
• When cake is finished baking, poke small holes in cake and slowly pour milk mixture over cake until pan is full. Slightly lift cake in pan to allow milk mixture to soak under the cake.
• Let cake sit in refrigerator overnight.
• Top with Cool Whip or fresh whipped cream.