Gs Tres Leches Cake Recipes

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TRES LECHES CAKE



Tres Leches Cake image

The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!

Provided by Lauren Allen

Categories     Dessert

Time 2h10m

Number Of Ingredients 14

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs (, separated)
1 cup granulated sugar (, divided)
1/3 cup whole milk
1 teaspoon vanilla extract
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1/4 cup whole milk
1 pint heavy whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract
ground cinnamon (, for topping)

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
  • In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
  • Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  • Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
  • Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

Nutrition Facts : Calories 433 kcal, Carbohydrate 50 g, Protein 9 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 152 mg, Sodium 171 mg, Sugar 41 g, ServingSize 1 serving

TRES LECHES (MILK CAKE)



Tres Leches (Milk Cake) image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

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

G'S TRES LECHES CAKE



G's Tres Leches Cake image

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Provided by Garnet B.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 20

Number Of Ingredients 17

1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6 eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g

TRES LECHES CAKE WITH BERRIES



Tres Leches Cake with Berries image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 9 to 12 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced fresh strawberries, for serving
Sifted confectioners' sugar, for dusting
Whipped cream, for topping

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.

TRES LECHE CAKE



Tres Leche Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 pint heavy cream, for whipping
3 tablespoons sugar
Maraschino cherries, to decorate

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!

TRES LECHES CAKE



Tres leches cake image

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

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

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 image

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

Unsalted butter (for pan)
1 1/2 cups all-purpose flour plus more
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
6 large egg whites
11/2 cups sugar
3 large egg yolks
2 1/2 teaspoons vanilla extract, divided
1/2 cup whole milk
1 cup evaporated skim milk
1 cup heavy cream
1 cup sweetened condensed milk
1 tablespoon dark rum

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.

MEXICAN - TRADITIONAL TRES LECHES CAKE



Mexican - Traditional Tres Leches Cake image

Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake.

Provided by Um Safia

Categories     Dessert

Time 1h20m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 15

6 eggs, separated
2 cups sugar
2 cups flour
3 teaspoons baking powder
1/2 cup milk
2 teaspoons vanilla
1 (13 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (225 g) can crema, media (Light Cream)
2 egg whites
1 dash salt
2 tablespoons white corn syrup
1 1/2 cups sugar
1/3 cup water
2 teaspoons vanilla

Steps:

  • Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
  • Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
  • Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
  • To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
  • Frost cake. Keep refrigerated.

G'S TRES LECHES CAKE



G's Tres Leches Cake image

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Provided by Garnet B.

Categories     Mexican Recipes

Time 2h5m

Yield 20

Number Of Ingredients 17

1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6 eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g

G'S TRES LECHES CAKE



G's Tres Leches Cake image

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Provided by Garnet B

Categories     Mexican Recipes

Time 2h5m

Yield 20

Number Of Ingredients 17

1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6 eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g

EASY TRES LECHES CAKE



Easy Tres Leches Cake image

I wanted to make a simple, quick Tres Leches cake for my family. Too many recipes I'd found called for fruit, or meringue, or coconut -- which detracts from the rich milk flavor.

Provided by Debtex

Categories     Dessert

Time 45m

Yield 1 cake, 15-18 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box white cake mix
4 large eggs
1 1/4 cups water
1 cup heavy cream
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
whipped cream

Steps:

  • Preheat over to 350º.
  • Grease or "pam" 9x12 baking pan.
  • Beat eggs in a large bowl.
  • Add water and cake mix and beat 3 minutes.
  • Pour batter into pan.
  • Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
  • Let cool to room temperature.
  • Mix the 3 milks.
  • Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
  • Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
  • Refrigerate until ready to serve.
  • Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.

Nutrition Facts : Calories 337.2, Fat 14.9, SaturatedFat 7.1, Cholesterol 86.9, Sodium 314, Carbohydrate 44.3, Fiber 0.3, Sugar 33.4, Protein 7.2

ANNA'S TRES LECHES CAKE



Anna's Tres Leches Cake image

I orignally found this on verybestbaking.com (posted by M.Mauch). My grandmother was looking for an easy recipe for tres leches. This has become one of her most requested cakes. It's very rich, very moist, and very delicious. Serve it cold from the fridge or bring to room temperature before serving. Prep and Cooking times include waiting for the syrup to soak in and chilling the finished cake.

Provided by Nanita

Categories     Dessert

Time 3h30m

Yield 18-24 serving(s)

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
1 cup canola oil
4 large eggs
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum, if desired
non-dairy whipped topping (We use Rich's On Top, but 2 8 oz tubs of Cool Whip will also work)

Steps:

  • Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray.
  • Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute.
  • Stop mixer and scrape down the sides of the bowl.
  • Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed.
  • Pour batter into prepared pan.
  • Bake for 32 to 34 minutes until golden brown.
  • Remove from oven and cool for 2 hours on wire rack in the pan.
  • After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better.
  • Whisk together evaporated and condensed milks, heavy cream, vanilla and rum.
  • Spoon milk syrup mixture over the top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It seems like too much, but it's not.
  • Cover cake with plastic wrap and chill for at least 2 hours.
  • Top with whipped topping before serving.

Nutrition Facts : Calories 418.3, Fat 25.2, SaturatedFat 7.1, Cholesterol 80, Sodium 337.4, Carbohydrate 42.1, Fiber 0.3, Sugar 30.1, Protein 6.4

TRES LECHES (CHURRASCOS )



Tres Leches (Churrascos ) image

Make and share this Tres Leches (Churrascos ) recipe from Food.com.

Provided by kbfish

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour (sifted)
2 cups sugar
3 tablespoons baking powder
1/2 cup whole milk
6 eggs
2 (14 ounce) cans condensed milk
2 (12 ounce) cans evaporated milk
1 pint whipping cream
1 teaspoon vanilla extract
1 fluid ounce Baileys Irish Cream (optional, but encouraged)
6 egg whites
1/2 cup sugar
1/2 cup water (approximately, see notes)

Steps:

  • Recipe for the Cake:.
  • Turn the oven to 375 degrees.
  • In a medium bowl, mix all your dry ingredients together (the sifted flour, sugar, and baking powder).
  • Next, in your standing mixer add the 6 eggs.
  • Turn the mixer on and continue until the eggs are foamy and pale yellow.
  • Little by little add your dry mix to the egg mixture. As it starts to dry up, and a little bit of milk. Repeat this process until youʼve used all the milk and dry mix.
  • Pour mixture into a lightly greased 11X15 pan.
  • Bake for about 40 minutes or until fork is clean. (Do not open oven until after 30 minutes have passed or cake will sink.) (If you are using a glass pan, it will cook much faster than when it's in a foil or aluminum).
  • After 30 minutes, you can begin testing the cake with a knife. Once it comes out clean, the cake is ready!
  • Recipe for the Tres Leches:.
  • While the cake is in the oven, gather your ingredients for the Tres Leches.
  • You may need to blend these ingredients in two batches because they may not all fit. Have a large bowl ready where you can combine both blender batches.
  • We filled the first blender with 1 can of condensed milk, 1 can of evaporated milk, half a pint of heavy cream, and the vanilla extract. Blend until mixed thoroughly. Then poured the mix into a large bowl. In the second blender, we combined the remaining ingredients (the rest of the heavy cream, 1 can of evaporated milk, 1 can of condensed milk, and a shot of Bailey's).
  • Set the milk mixture aside until the cake is ready and out of the oven.
  • While the cake is still hot, poke a bunch of holes with a fork, and begin pouring the milk mixture onto the hot cake. Keep piercing the cake as you pour. (It helps to pour the milk mixture in a pitcher-like-container or something with a spout).
  • The finished product will look a little messy. But remember the icing is beautiful, and will cover the puncture holes.
  • Set the cake aside. It needs to cool and soak up the milk.
  • Recipe for the Meringue:.
  • The safest thing to do is to leave the cake in the fridge covered over night. And then make the icing right before you serve the cake.
  • First, get all your ingredients ready for the icing. I would recommend using fresh egg whites (not like I did).
  • Mix the 6 egg whites in your Kitchen Aid or a hand held blender. (I have neither at my house, so I got a real work out mixing those egg whites!) Mix egg whites a "punto de nieve-" It has to look thick yet fluffy like fresh ice cream. In the picture below, it's almost ready, but not quite.
  • * Add 1/4 teaspoon of Cream of Tartar to hold the meringue if you're not serving cake right away.
  • Meanwhile, add 1/2 cup of sugar into a small sauce pan.
  • Then, pour just enough water to cover sugar. You may not need the entire amount but do not go over 1/2 cup if it is not covered.
  • Heat in medium-low heat and stir frequently.
  • Keep testing it by dipping a fork and lifting it up in the air. Once it is, an "hilo" or string will form as you lift the fork. Then you are ready for next step. It might take a while but it is important to get the right consistency. And you need to move quickly with this next step before sugar cools.
  • Now, while the sugar is hot go back to your egg whites. Add sugar mixture a little at a time while mixing. Once it is all blended in, add a little more. Donʼt do it too fast or it wonʼt mix right but donʼt do it too slow or sugar will cool down. Keep mixing until bowl is cool.
  • Frost your cake and enjoy!

Nutrition Facts : Calories 737.7, Fat 28.4, SaturatedFat 16.9, Cholesterol 190.2, Sodium 507.7, Carbohydrate 104.9, Fiber 0.6, Sugar 81.3, Protein 17.7

G'S TRES LECHES CAKE



G's Tres Leches Cake image

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Provided by Garnet B

Categories     Mexican Recipes

Time 2h5m

Yield 20

Number Of Ingredients 17

1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6 eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g

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