STRAWBERRY TRES LECHES CAKE
Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 slices of cake
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
WHITE CHOCOLATE-STRAWBERRY TRES LECHES CAKE
Start this White Chocolate-Strawberry Tres Leches Cake with white cake mix. This super-moist White Chocolate-Strawberry Tres Leches Cake steals the show.
Provided by My Food and Family
Categories Home
Time 2h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans. Pierce cakes with large fork at 1/2-inch intervals.
- Melt 6 oz. chocolate as directed on package. Blend milk and sour cream in blender until blended. Add melted chocolate; mix well. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See tip.)
- Cut 3 strawberries in half; set aside. Slice remaining berries. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer. Frost top and side of cake with remaining COOL WHIP. Arrange remaining 1 cup sliced berries around base of cake. Garnish with chocolate curls and reserved strawberry halves.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE TRES LECHES CAKE
The traditional version is a white, vanilla flaovered cake that is infused with 3 types of milk--sweet milk, whole milk and cream. This chocolate version was published in Sabroso!, a southwest dining guide. The preparation time and cook time are estimates. When making a tres leches cake it is usually best to begin early in the morning or even the day before in order to have it ready in the evening. The process is lengthy and time consuming; but oh what wonderful results.
Provided by PaulaG
Categories Dessert
Time 6h45m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
- Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
- For the cake, in a large bowl combine flour, cocoa and baking powder.
- In a medium size bowl, combine the milk and vanilla.
- Set both aside.
- Place egg whites in a clean bowl and beat at high speed until peaks are formed.
- Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
- Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
- Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
- Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Leave the cakes in the baking pans.
- While the cakes are still warm, punch holes in cake with wooden skewer.
- Combine the sauce ingredients and pour evenly over the two layers.
- Place the cakes in refrigerator and allow to cool.
- In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
- Add vanilla and stir for 1 minute.
- When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
- The cakes will be very moist and will need special handling.
- Run a spatula around the inside of the pan and slightly under layers to loosen.
- Place the prepared cardboard over one pan and invert.
- Pour some frosting over the layer and spread with spatula.
- Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
- Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
- Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
- Heat excess frosting, stirring until smooth.
- Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
- Refrigerate until glaze is set.
- Let cake stand at room temperature for at least 15 minutes before serving.
- Garnish with fresh strawberries or dust lightly with powdered sugar.
Nutrition Facts : Calories 8957.4, Fat 520.7, SaturatedFat 313.3, Cholesterol 1970.1, Sodium 2881.8, Carbohydrate 1070.8, Fiber 102.3, Sugar 652.4, Protein 204.5
CHOCOLATE TRES LECHES CAKE
A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.
Provided by MrsFisher0729
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
- Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
- Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
- Sift confectioners' sugar and cocoa powder together in a bowl.
- Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g
WHITE TRES LECHES CAKE
A friend of mine requested a tres leches cake that wasn't soggy but full of flavor that could be decorated. This is what I came up with. Fill cake with vanilla cream mousse filling and top with your favorite buttercream recipe. You can also make a 9x13-inch sheet cake and soak with the tres milks, cut into individual servings, and top with mousse rosettes.
Provided by Angela Welch
Categories World Cuisine Recipes Latin American Mexican
Time 5h10m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spray 2 9-inch round cake pans with cooking spray.
- Mix white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon vanilla extract, baking powder, and milk in a large bowl until thoroughly combined. Pour batter into prepared cake pans.
- Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of the cakes comes out clean, 40 to 50 minutes. Let cakes cool about 10 minutes in pans before removing to finish cooling on racks.
- Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth. Refrigerate the tres leches mixture.
- Beat 2 cups cream with instant vanilla pudding mix in a separate mixing bowl with an electric mixer until soft peaks form, 3 to 5 minutes. Refrigerate mousse filling.
- With a long serrated knife, lightly cut off a thin layer of each cake top to level the cake. Place cakes, leveled sides up, on pieces of waxed paper. Poke holes all over the cakes with a skewer. Slowly pour the tres leches mixture over the cakes, about 1/2 cup at a time, waiting until the mixture has soaked in before continuing to pour on more milk mixture. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
- Unwrap a cake layer and place onto a serving platter with leveled side up. Top the cake with mousse filling; gently place second cake layer over the filling with leveled side down. Refrigerate leftovers.
Nutrition Facts : Calories 565.2 calories, Carbohydrate 65.3 g, Cholesterol 118.8 mg, Fat 30.8 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 11.8 g, Sodium 413.4 mg, Sugar 46.7 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.
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