Strawberry Tres Leches Cake Recipes
TRES LECHES CAKE WITH BERRIES
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 9 to 12 servings
Number Of Ingredients 15
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.
STRAWBERRY TRES LECHES CAKE
Soak sponge cake in three types of milk for a sweet, creamy flavour and a gorgeous pillow-soft texture. Top with billows of whipped cream and strawberries
Provided by Cassie Best
Categories Dessert
Time 1h10m
Yield Serves 15-18
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides of a 20 x 30cm cake tin and line with baking parchment. Put the egg whites in a large bowl with a pinch of salt and beat using an electric whisk until foamy, about 3 mins. Add 150g of the caster sugar, a spoonful at a time, whisking until thick and glossy.
- In a separate bowl, beat the egg yolks, remaining caster sugar and vanilla together for 2 mins until pale and foamy. Add the flour, baking powder and 100ml milk, and use a spatula to fold everything together.
- Add a large spoonful of the whisked egg whites and beat in to loosen the mixture, then gently fold in the remaining egg whites using a large metal spoon (be careful not to over-stir so you don't knock out the air). The batter should be smooth.
- Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed.
- Remove the sponge from the oven and leave to cool in the tin for 20 mins. Invert into a deep baking tray or tin - it needs to be deep enough to hold the sponge and the milk mixture. Remove the parchment from the sponge and poke holes over the surface with a skewer. Pour over half the milk mixture and leave to soak for 10 mins - at this stage, most of the liquid should have soaked in. Pour over the rest of the milk mixture - it will pool around the sponge, but will absorb as it rests. Leave to cool for 30 mins, then chill while you prepare the strawberries. Will keep chilled for up to a day.
- Mix the strawberries with the icing sugar and leave to macerate for 10 mins. Whip the double cream and cinnamon together to soft peaks. Spoon the cinnamon cream over the sponge, spread to the edges and pile on the strawberries. Cut into squares to serve. Will keep chilled for up to a day.
Nutrition Facts : Calories 307 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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