TRES LECHES CAKE WITH RASPBERRIES
This is as pretty on the inside as it is on the outside. It is a little drier than most tres leches cakes so if you are looking for a very wet tres leches you might want to try another recipe. If you are looking for a cake that will impress your guests you should give this a try. You can find evaporated goat milk right next to the canned condensed and evaporated milk in the grocery isle. This cake is time consuming but worth it! Recipe from Sunset May 2007.
Provided by cookiedog
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 inches deep) with removable rim; set aside.
- Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
- Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
- Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
- Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
- With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
- Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
- Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
- Scoop about 1 1/2- 1 3/4 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
- Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.
Nutrition Facts : Calories 644.7, Fat 40.6, SaturatedFat 24.3, Cholesterol 258.1, Sodium 162.8, Carbohydrate 64, Fiber 1.7, Sugar 48.8, Protein 8.6
TRES LECHES CAKE WITH BERRIES
Provided by Ina Garten
Categories dessert
Time 7h20m
Yield 9 to 12 servings
Number Of Ingredients 20
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 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 fruit 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 fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
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.
RASPBERRY-TRES LECHES CAKE
Enjoy milky Raspberry Tres Leches Cake that has the fruity flavor you love! This extremely moist Raspberry Tres Leches Cake is a great choice for parties!
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Blend milks, sour cream and dry gelatin mix in blender until well blended. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour.
- Frost cake with COOL WHIP. Top with raspberries just before serving.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
TRES LECHES CAKE
Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it's been lightened, the sweet flavors of this traditional Mexican dessert aren't lost, making it the perfect end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. , In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly., Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. , Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 126mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
TRES LECHES CAKE WITH BERRIES RECIPE
Ina Garten | Food Network https://www.foodnetwork.com/recipes/ina-garten/tres-leches-cake-with-berries-3675768
Provided by bidness44
Categories Dessert
Time 1h37m
Yield 9-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 575, Fat 21.7, SaturatedFat 12.7, Cholesterol 142, Sodium 417.6, Carbohydrate 84.8, Fiber 3.1, Sugar 60.4, Protein 12.5
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- Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside.
- Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
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- Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside.
- Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
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