Tres Leches Hazelnut Cake Cuatro Leches Recipes

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.

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.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

TRES LECHES HAZELNUT CAKE (CUATRO LECHES )

Steps:

• Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
• Tres Leches sauce --.
• In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
• Cake --.
• Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
• Take note of picture batter will be thick. Spread batter in prepared pan.
• Bake for 50 minutes.
• Shut oven off and open door to cool cake 30 minutes.
• Remove side of pan place on a wire rack remove to cool completely.
• Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
• Cut cake in half with a serrated knife to make 2 layers.
• Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
• Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
• Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
• Refrigerate cake and remaining sauce over night.
• One hour before serving pour 1-1/2 cups more sauce then return to chill.
• Topping --.
• Whip cream sugar and extract till stiff peaks form.
• Assembly --.
• Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
• Remove wrap and spread whipped cream.
• Serve with the chilled reserved cream.

CUATRO LECHES CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes.
• In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour.
• Topping:Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.