Pastel De Tres Leches Con Coco En Capas Recipes

PASTEL DE TRES LECHES CON COCO EN CAPAS

Steps:

• Calienta el horno a 350ºF.
• Bate las claras en un taz�n mediano con una batidora el�ctrica a velocidad alta hasta formar picos suaves; a�ade el cr�mor t�rtaro despu�s de 20 segundos. Poco a poco a�ade 1/4 taza del az�car, batiendo hasta formar picos duros.
• Bate bien las yemas en un taz�n grande con la batidora el�ctrica a velocidad alta. A�ade poco a poco el az�car restante, batiendo hasta que espesen y tengan color de lim�n. Combina la harina y el polvo para hornear; agr�galos gradualmente a la mezcla de yemas alternando con la leche al 2% y batiendo cada vez para mezclarlos bien. Incorpora la vainilla. Incorpora con cuidado las claras.
• Vierte el batido parejamente en 2 moldes redondos (9 pulgs.), forrados con papel de hornear (parchment paper) rociado con aceite en aerosol.
• Hornea los pasteles durante 25 min. o hasta que al insertar un palillo al centro, �ste salga limpio. D�jalos enfriar completamente en sus moldes. (No saques los pasteles de los moldes). Perfora los pasteles con un tenedor grande a intervalos de 1/4 pulg.
• Mezcla bien la leche de coco, la condensada y la crema agria. Vierte 1/2 taza de esta mezcla de leche de coco en un taz�n mediano. A�ade el COOL WHIP y revuelve bien con un batidor de varillas. Reserva. Vierte el resto de la mezcla de leche de coco lentamente sobre los pasteles, utilizando aproximadamente 1-1/4 taza de mezcla para cada capa.
• Mezcla la fruta con 1 taza de la mezcla de COOL WHIP. Pon 1 capa de pastel en un soporte para pasteles; ponle encima la mezcla de frutas; espolvor�ale la mitad del coco. Pon encima la segunda capa de pastel. Cubre el pastel con el resto de la mezcla de COOL WHIP; espolvor�ale el resto del coco. Refrigera el pastel 1 hora.

PASTEL DE TRES LECHES (THREE MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10x15-inch baking dish.
• Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
• Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

PASTEL DE TRES LECHES

Steps:

• Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
• Preheat oven to 350 degrees.
• Sift together flour, baking powder, and salt; set aside.
• Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
• On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
• Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
• Remove from oven and place pan on a rack to cool for 10-15 minutes.
• Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
• While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
• Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
• When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
• Garnish with fresh fruit slices.

PASTEL DE TRES LECHES

Steps:

• Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
• Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
• Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
• About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
• Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three "eyes" of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
• When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

TRES LECHES CAKE WITH CREMA DE COCO

Steps:

• Heat oven to 350°F. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
• In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
• Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
• Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
• In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.

PASTEL TRES LECHES DE TRIPLE CHOCOLATE

Steps:

• Prepara la harina preparada para pastel y hornéala en un molde de 13x9 pulgs. como se indica en el paquete. Deja enfriar el pastel en el molde durante 10 min., luego hazle agujeros con un tenedor grande a intervalos de 1/2 pulg.
• Derrite 7 oz de chocolate según las instrucciones del paquete. Licúa las leches y la crema agria hasta obtener una mezcla homogénea. Añádeles el chocolate derretido; mezcla bien. Vierte esta mezcla encima del pastel; si es necesario, vuelve a agujerearlo hasta que absorba toda la mezcla. Refrigéralo durante 1 hora. Entretanto, haz rizos con el chocolate restante.
• Revuelve el cacao en polvo en el COOL WHIP; embetuna el pastel con esta mezcla. Ponle encima los rizos de chocolate. Mantén el pastel en el refrigerador.

MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
• Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
• Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
• Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

THREE-MILK CAKE (PASTEL DE TRES LECHES)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13-by-9-by-2-inch baking pan.
• Sift flour with baking powder.
• In large bowl with clean beaters, beat egg whites until frothy.
• Add sugar gradually, beating to form stiff peaks.
• Add yolks, 1 at a time.
• Slowly add flour and milk.
• Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
• Prepare Topping.
• Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
• Prepare Meringue and refrigerate.
• Before serving, cut cake into squares and spread Meringue over each.
• Garnish as desired with fresh berries and mint leaves.
• Topping-------------------------H' .
• Combine milks and sour cream (do not beat).
• Use as directed.
• Heat water in a saucepan. Add sugar and turn off heat.
• Let sit until sugar is dissolved.
• In clean electric mixer bowl with clean beaters, beat egg whites.
• Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
• Store in refrigerator.
• This can be served immediately but is best made 24 hours ahead and chilled.
• The meringue will keep, covered, 2 days in the refrigerator.