Nicaraguan Tres Leches Cake Recipes

TRES LECHES CAKE

Steps:

• Preheat oven to 350 F / 175 C. Add the baking powder into the flour previously sifted.
• Separately, beat the butter and sugar for a few minutes.
• Add eggs and vanilla extract and continue beating.
• Gradually add flour / baking powder mixture and continue beating.
• Pour into a large buttered gratin dish.
• Bake for 30 minutes. Prick the cake with a fork. Cool for at least 20-30 minutes.
• Mix the three milks and pour the mixture over the dough gradually. The dough should absorb all the liquid.
• Beat the whipping cream with an electric mixer. When it begins to thicken, add the sugar and vanilla extract and continue beating. Cover the cake with this cream.
• You can garnish the tres leches cake with fresh strawberries.

NICARAGUAN TRES LECHES

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• 2. Sift flour and baking powder together and set aside.
• 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
• 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
• 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
• 7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!

RECETA DEL TRES LECHES NICARAGüENSE > APRENDE A COCINARLA AQUí

Steps:

• Coloque la mantequilla a temperatura ambiente para ablandarla.
• Precaliente el horno a 175 grados C o 350 grados F.
• Engrasar y enharinar un molde para hornear. (Se recomiendan aproximadamente 9 × 13 pulgadas o 20 × 30 cm.)
• En un tazón grande, mezcle la mantequilla y el azúcar hasta que esté suave y esponjosa.
• Separar las yemas de huevo de las claras de huevo. Utilizará ambos en esta receta.
• Agregue las yemas de huevo al tazón de una en una, batiendo bien cada huevo antes de agregar uno nuevo y revuelva en la vainilla.
• En otro tazón, tamizar la harina y el polvo de hornear.
• Agregue la mezcla de harina alternativamente con la leche, batiendo bien después de cada adición.
• Coloque las claras de huevo en un recipiente de vidrio o metálico y bátalos con crema de sarro o vinagre hasta que se formen picos firmes.
• Use una espátula de goma para doblar suavemente las claras de huevo en la masa de mantequilla.
• Extienda la mezcla uniformemente en el plato para hornear.
• Hornee en el horno hasta que un palillo insertado en el centro de la torta salga seco. Esto normalmente tomará 25-30 minutos.
• Deja que el pastel se enfríe.
• Mezcle las 2 tazas de crema batida pesada con leche evaporada y leche condensada en un tazón pequeño.
• Vierta la mezcla de leche sobre el pastel hasta que esté completamente empapado y ya no se pueda absorber más. No vierta toda la leche sobre el pastel sin verificar cuánto se absorbe en realidad, ya que esto puede llevar a un pastel demasiado empapado.
• Batir las otras 2 tazas de crema batida y mezclar con el azúcar.
• Extender la crema batida sobre el pastel.
• Coloque el pastel en el refrigerador.

NICARAGUAN TRES LECHES CAKE

Steps:

• FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and finally the baking powder. Fold egg whites into the batter and pour into a generously greased 9-by 13-inch pan. Bake 30 to 40 minutes at 350 degrees, or until cake will spring back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.).
• FOR FILLING: Beat the three egg yolks for 1 minute at high speed with an electric mixer. Add the three kinds of milk - evaporated, condensed and cream - and the vanilla and liqueur, and beat thoroughly. When the cake has cooled, unmold it onto a dish. Pierce the cake as thoroughly as possible with a fork. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
• FOR THE MERINGUE: Mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon ( about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least two hours; it should be.
• served very cold.

PASTEL DE TRES LECHES

Steps:

• For Sponge Cake:
• Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.
• Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.
• For Rum Milk Syrup:
• In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)
• For Meringue:
• In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.
• When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.
• For Cranberry Compote:
• In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.
• While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.
• To Assemble:
• Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

TRES LECHES (MILK CAKE)

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!

TRES LECHES CAKE

Steps:

• CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.
• Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
• Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). Pierce the cake all over with a fork, taking care to not tear it up.
• MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
• MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.
• Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.
• Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.
• Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving