LEMONY TRES LECHES CAKE
OMG how divine! This is not wet like some tres leches cakes can be but moist, covered with a glamorous amazing looking icing, The meringue frosting is light but maintains its texture with refrigeration - delicate tasting when compared to other frostings. Adapted from the Chicago Tribune via Food & Drink, a weekly Tribune publication. The recipe comes from the mother of a member of the Mexican Consulate in Chicago. Tip - use dental floss to cut the cake layers - way easier than cutting.
Provided by Busters friend
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees.
- Combine the flour and baking powder in a medium bowl; set aside.
- Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in one-third of the flour mixture and one-third of the whole milk; repeat twice, beating until smooth. Add vanilla.
- Pour the mixture into 2 buttered and floured 9-inch round cake pans. Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cakes into 2 horizontal layers; place on wire racks set into shallow baking pans.
- Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Drizzle one-third of the milk mixture over each cake layer; set aside.
- For the meringue, beat the 6 egg whites, cream of tartar and salt with electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside.
- Combine the sugar, water and lemon zest & juice in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft-ball stage. Remove from heat.
- Carefully add the syrup in a thin stream to the egg whites, beating with electric mixer on medium speed. Beat until firm, 5-6 minutes.
- Restack the cake layers; cover the sides and top of cake with meringue. Refrigerate until serving time.
Nutrition Facts : Calories 535.4, Fat 16, SaturatedFat 8.9, Cholesterol 171.5, Sodium 269.9, Carbohydrate 85.2, Fiber 0.7, Sugar 61.2, Protein 13.6
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
LAYERED LEMON TRES LECHES CAKE
Stir a package of JELL-O Gelatin into a box cake mix for this Layered Lemon Tres Leches Cake. Enjoy this milky lemon tres leches cake this weekend!
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.
- Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.
- Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)
- Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 0 g, Sugar 35 g, Protein 6 g
TRES LECHES CAKE
Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it's been lightened, the sweet flavors of this traditional Mexican dessert aren't lost, making it the perfect end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. , In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly., Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. , Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 126mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
EASY COCONUT-LIME TRES LECHES CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, milk, coconut extract, baking powder, all purpose flour, evaporated milk, coconut milk, condensed milk, cream, coconut extract, sugar, coconut flake, lemon zest
Provided by Samira Rueda
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 170°C.
- In a bowl whip, butter, and super until fluffy.
- Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
- Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
- Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
- Let it chill for three hours in the fridge.
- Toppings: For the chantilly cream: simply whip everything until it is fluffy.
- To top the cake, sprinkle coconut and lime zest.
- Enjoy!
Nutrition Facts : Calories 886 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 0 grams, Protein 16 grams, Sugar 43 grams
2-LAYER TRES LECHES CAKE RECIPE BY TASTY
So, you've been tasked with baking a cake. Think beyond the usual suspects - angel food, carrot cake, even red velvet - and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It's surprisingly easy, but it looks (and tastes) very impressive.
Provided by Betsy Carter
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 650 calories, Carbohydrate 70 grams, Fat 39 grams, Fiber 0 grams, Protein 15 grams, Sugar 53 grams
EASY TRES LECHES CAKE
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
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
FAVORITE TRES LECHES CAKE
During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! --Joan Meyers, Palos Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 357 calories, Fat 7g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 156mg sodium, Carbohydrate 64g carbohydrate (51g sugars, Fiber 0 fiber), Protein 10g protein.
CHEF LA LA'S TRES LECHES CAKE
This recipe for mouthwatering tres leches cake is courtesy of chef Laura Diaz Brown (Chef La La).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. With the mixer running, add eggs, one at a time, beating well to incorporate after each addition. In a large bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, add flour mixture to mixer, alternating with milk, beginning and ending with the flour mixture and beating well after each addition. Beat in vanilla. Pour into prepared baking dish.
- Bake until cake is firm to the touch, 35 to 40 minutes. Let cool 5 minutes.
- Meanwhile, in a medium bowl, combine condensed and evaporated milks. Poke holes all over the warm cake using a wooden skewer or toothpick. Slowly pour milk mixture evenly into holes. Let cake cool and allow it to absorb liquid, 10 to 15 minutes. Cover and refrigerate cake 1 hour.
- Remove cake from refrigerator and spread whipped topping over top of cake. Serve with fresh fruit if desired. Refrigerate until ready to serve.
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- In the bowl of your electric stand mixer (or using a hand held mixer), beat the butter and sugar until fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the zest, vanilla and lemon extracts. Add in the dry ingredients slowly, with the mixer on low speed. Beat until combined.
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