Thandai Tres Leches Cake Recipes

TRES LECHES CAKE

Tres Leches Cake image

Provided by Valerie Bertinelli

Categories dessert

Time 6h15m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 stick (8 tablespoons) unsalted butter, melted, plus more for the dish
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
4 large eggs, at room temperature
One 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon
One 12-ounce can evaporated milk
1 cup half-and-half
1 teaspoon vanilla extract
2 cups heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Ground cinnamon, for sprinkling

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Whisk the flour, baking powder and salt in a bowl.
Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula.
Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes.
For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla.
After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.
For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.

TRES LECHES CAKE

Tres Leches Cake image

This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

Provided by Monica

Categories World Cuisine Recipes Latin American Mexican

Time 2h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup white sugar
5 egg yolks
5 egg whites
⅓ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g

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