TRES LECHES CAKE
Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Categories birthday birthday party Cinco de Mayo baking dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
THE PIONEER WOMAN'S TRES LECHES CAKE RECIPE - (4.2/5)
Provided by Niecer
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9x13-inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve. Share this Post
DULCE DE LECHE LAVA CAKE RECIPE BY TASTY
Here's what you need: doce de leite, butter, egg yolks, eggs, flour, butter, flour, ramekins
Provided by Tasty
Categories Bakery Goods
Time 30m
Yield 4 cakes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix Doce de Leite and melted butter.
- In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
- Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
- Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
- Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
- Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 510 calories, Carbohydrate 39 grams, Fat 33 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
DULCE DE LECHE WITH MANGOES
"Dulce de leche skews sweet, but it's actually super versatile. I've even used it in savory dishes," says Aaron.
Provided by Aarón Sánchez
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 0
Steps:
- Pour two 14-ounce cans sweetened condensed milk into a heatproof bowl and place over a pot of barely simmering water. Cook over medium heat, keeping the water gently simmering, until the milk starts to thicken, about 30 minutes. Stir and continue to cook, stirring every 15 minutes and adding more hot water to the pot as needed, until the milk is golden brown, about 1 1/2 hours. Serve with sliced fresh mangoes for dipping. (The dulce de leche can be refrigerated in an airtight container for up to 1 month.)
BUTTERSCOTCH LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
- Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
- Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.
DULCE DE LECHE LAVA CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
- Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
- Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.
DULCE DE LECHE
Steps:
- Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.
DULCE DE LECHE CAKE
The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.
Provided by Jasmine
Categories Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
- Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
- Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
- Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
- Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
- Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
- Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.
Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg
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DULCE DE LECHE CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 12Calories 582 per servingTotal Time 1 hr
- In a very large bowl beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
- Using a long serrated knife, cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
- Spread Whipped Cream Frosting over top and sides of cake. Remove waxed paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream.
“HOMEMADE” DULCE DE LECHE - THE PIONEER WOMAN
From thepioneerwoman.com
3.7/5 (3)Category Dessert, Main DishServings 8Total Time 3 hrs 1 min
- Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches.
- Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer.
- NOTE: Solid cans (without tab lids) are preferred.***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans.
- Very important to keep a watch on the water level!Simmer the can(s) for 2 to 2 1/2 hours for a lighter golden dulce de leche.
LAVA CAKES RECIPE - HOW TO MAKE DULCE DE LECHE LAVA …
From thepioneerwoman.com
5/5 (2)Category Date Night, Romantic Meals, DessertServings 2Total Time 30 mins
- Preheat the oven to 425˚. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
- Microwave the dulce de leche and butter in a medium microwave-safe bowl until the butter is melted, about 1 minute.
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