Three Milk Cake Tres Leches Recipes

TRES LECHES CAKE

Steps:

• Preheat oven to 350º F. Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks only with 3/4 cup sugar until light in color and doubled in volume.
• Stir in milk and vanilla.
• Mix in the flour and baking powder.
• In a separate bowl, beat egg whites and the remaining ¼ cup sugar until stiff peaks form.
• Gently fold 1/3 of the egg whites into the yolk mixture.
• Fold in remaining egg whites. Be careful not to mix too much. The fluffy egg whites are what gives this cake its soft texture.
• Pour batter into prepared pan.
• Bake in preheated oven for 40-45 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Poke a few holes in the cake (you don't need many and we often skip this step).
• In a small bowl, mix together the condensed milk, evaporated milk and ¼ cup heavy cream. **Measure out 1 cup of this milk mixture for another use (it is great for French toast!). If you use all of the milk your cake may end of soggy.**
• Pour the remaining milk mixture over the warm cake while it is still in the pan.
• Cool cake completely on a wire rack, then refrigerate until cold.
• In the bowl of a stand mixer (this works best if your bowl is cold) with the whisk attachment, whip the heavy cream, powdered sugar and vanilla extract until it thickens and holds peaks.
• Loosen edge of cake with knife before removing side of pan.
• Frost cake with the whipped cream.
• Garnish with cherries, a dusting of cinnamon or anything else you wish!
• Store the cake covered in the refrigerator.

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!

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.

TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

TRES LECHES CAKE

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.

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

3 MILK CAKE OR TRES LECHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
• Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
• Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
• Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

TRES LECHES: THREE MILK CAKE

Steps:

• Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
• Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

TRES LECHES (THREE MILKS CAKE), LATIN AMERICA

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
• In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
• Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
• To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
• Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
• To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
• To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

THREE MILK CAKE (TRES LECHES)

Steps:

• In a large mixing bowl, beat egg whites until soft peaks form.
• Gradually beat in sugar until soft peaks form.
• Add yolks one at a time, beating until combined.
• In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
• Stir in extract.
• Pour into a greased 13" x 9" baking pan.
• Bake at 350 degrees for 35-45 minutes, or until cake tests done.
• Cool on wire rack.
• Poke holes all over cake with fork or thin straw.
• Chill, covered in fridge overnight.
• The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
• Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
• Remove from heat; stir in vanilla.
• Slowly pour over cold cake, letting milk absorb into cake.
• Cover, and refrigerate.
• FOR ICING: In a mixing bowl, beat cream until soft peaks form.
• Gradually beat in sugar until stiff peaks form.
• Stir in vanilla.
• In a bowl, combine the sour cream, icing sugar and almond extract.
• Fold in the whipping cream into the mixture.
• Spread over topping.
• Refrigerate until serving.

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.

TRES LECHES 'THREE MILKS'

Steps:

• Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
• Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
• Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
• To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

TRES LECHES (THREE-MILK CAKE)

Steps:

• In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes.
• In a small bowl, mix flour and baking powder.
• With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth.
• Scrape batter into a buttered 9 by 13 inch baking pan.
• Bake in a 325 degree oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
• Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended.
• Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
• Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates.
• Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.