TRES LECHES (MILK CAKE)
This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
Provided by Stephanie Watts
Categories World Cuisine Recipes Latin American Mexican
Yield 24
Number Of Ingredients 12
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!
Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g
TRES LECHES CAKE
Fluffy white cake with whipped cream. This rich homemade Tres Leches Cake has a three milk combination of condensed milk, evaporated milk and heavy cream.
Provided by Maddie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 532 kcal, Carbohydrate 62 g, Protein 11 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 194 mg, Sodium 149 mg, Sugar 51 g, ServingSize 1 serving
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
TRES LECHES (THREE MILKS CAKE), LATIN AMERICA
Provided by Food Network
Categories dessert
Time 2h4m
Yield 1 cake, about 10 servings
Number Of Ingredients 15
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.
3 MILK CAKE OR TRES LECHES
With all the liquid in this cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you've ever tasted. Obviously the moistest.
Provided by rmosher10
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 747.7 calories, Carbohydrate 87.9 g, Cholesterol 234.3 mg, Fat 38.3 g, Fiber 0.7 g, Protein 14.7 g, SaturatedFat 22.9 g, Sodium 421.5 mg, Sugar 65.8 g
TRES LECHES 'THREE MILKS'
It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.
Provided by Blanca
Categories World Cuisine Recipes Latin American Mexican
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 76.1 g, Cholesterol 119.2 mg, Fat 9.4 g, Fiber 0.3 g, Protein 12 g, SaturatedFat 5 g, Sodium 310.4 mg, Sugar 66.8 g
THREE MILK CAKE (TRES LECHES)
This cake is a delicious creamy cross between a cake and a pudding --- plan ahead the cake needs to be refrigerated overnight, prep time includes overnight refrigeration time, this is a wonderful cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT35m
Yield 12-15 serving(s)
Number Of Ingredients 19
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.
TRES LECHES (THREE-MILK CAKE)
Dairy products effectively neutralize the heat of chilies. Cool off after a spicy Mexican meal with this cake. This is my most requested tres leches recipe and the simplest to make!
Provided by Grace Lynn
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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