Torta Tres Leches Recipes

TRES LECHES CAKE

Steps:

• Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
• With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
• Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
• Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
• Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
• Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

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 (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!

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.

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

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
• In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
• Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

TARTA TRES LECHES

Steps:

• Preheat oven to 350 degrees F.;
• Grandma's Gold Cake Preparation:
• Beat butter, add sugar, add eggs, vanilla. Beat for 2 minutes. Combine flour, baking powder and salt. Add flour mixture and alternate with milk. Grease and flour cake pan. Line with parchment paper. Pour batter into the pan and bake for 25 to 30 minutes.;
• Crust Preparation:
• Process the shortbread in a food processor, pulsing until ground. Add sugar, pulse more, add butter and pulse until it looks like wet sand and holds somewhat together. Press into a glass pie pan. Bake at 375 degrees for 15 minutes. Set on stove to cool. Brush lightly with beaten egg whites.;
• Creme Preparation:
• In a double boiler, place 1 cup of whole milk, 1/4 cup of half-and-half, 2/3 cups sugar and cinnamon sticks. Let heat until boiling and turn down to medium-high heat. Separate 6 eggs saving the whites in a separate bowl. Whisk the yolks, cornstarch and the 1/4 cup additional whole milk until well blended. Using a ladle, scoop out some of the hot milk mixture and temper the eggs whisking it carefully and adding it to the hot milk mixture. Take care to continuously stir with a whisk or it will lump up. When thickened pull off of heat source and add vanilla and butter. Cover and put in freezer to cool for 10 minutes. (I use a cake pan liner);
• Meringue Preparation:
• In a saucepan, boil the corn syrup, salt and sugar. Meanwhile, whisk egg whites in a stand mixer until firm peaks form. Take melted sugars off the stove and in a steady stream, add to the whisking egg whites. Keep whisking until glossy. Cover with a towel.;
• Shortbread Preparation:
• Cream butter, add sugars, blend and add vanilla. Add flours and cornstarch carefully by hand. Set aside and chill. Roll out between 2pieces of parchment, set in a cake pan to bake, mark designs with a fork. Bake in a preheated 325 degree F oven for 20 to 25 minutes. Cool on a rack.;
• Three Milks:
• Combine the evaporated milk, condensed milk, heavy cream and rum.;
• Assembly:
• Spread creme on the pie crust. Add layer of vanilla cake. Poke holes with a fork and brush or spray cake layer with Three Milks mixture saving any that will not absorb into the cake layer. Spread meringue over the top, being sure to seal down to the edge of the crust. Garnish with maraschino cherries, 5 mint leaves and cake crumbs. Plate pie with a cinnamon stick rolled in cinnamon on the side and porcelain bull filled with more milk. Drizzle with Cajeta.;

PASTEL TRES LECHES

Steps:

• Preheat oven to 375°F
• Grease and flour 9-inch spring form pan.
• Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
• Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
• Fold egg white mixture and flour alternately into egg yolk mixture.
• Pour into prepared pan.
• Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
• Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
• Prick top of cake thoroughly with wooden pick.
• Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
• Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
• Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
• Spread over top and sides of cake. Serve immediately with remaining cream.

PASTEL TRES LECHES

Steps:

• Preheat oven to 180C/160C fan. Butter and flour bottom of a 23cm springform cake tin.
• Beat the egg yolks with 150g sugar until light in colour 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 50g sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared tin.
• Bake at 180 C 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 tin. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
• Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream. Discard 250ml of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining double cream until it thickens and reaches spreading consistency. Ice cake with whipped cream and garnish with cherries.

PASTEL DE TRES LECHES

Steps:

• Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
• TO MAKE THE CAKE, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine. In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined.
• In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form.
• Add one-fourth of the flour mixture to the egg-yolk mixture and blend well. Add one-fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
• Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
• Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
• TO MAKE THE TRES LECHES, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake and cover the top and sides with the remaining whipped cream. Decorate with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.
• Italian Meringue
• Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
• Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
• Meringue for Filling
• Prepare the meringue as directed, but add the red food coloring to the hot syrup once the sugar has dissolved (the meringue should be bright pink) and stir in the mezcal once all the syrup has been added. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.

QUICK AND EASY TRES LECHES CAKE - PASTEL DE TRES LECHES

Steps:

• Preheat the oven to 350 degress.
• Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and ½ cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended.
• Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 - 2 minutes, until well-blended.
• Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean.
• While the cake is baking, make the milk 'syrup' that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or 'res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional).
• Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid.
• Cover the cake with saran wrap and chill for 3-4 hours or overnight.
• To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.
• Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.
• When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.).
• The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired.
• Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.