Tres Leche? Help!?!
Tres Leche? Help!?
Okay, well I wanted to see if anyone who has actually made it (possibly someone who is latin) can tell me how they make Tres Leche. My ex-boyfriends sister made a great Tres Leche cake and they were from Puerto Rico so I wanted to see if anyone might could tell me the exact recipe so I can attempt to make this cake. Thanks a bunch!
Answers:
okay here goes....bake a regular white or vanilla cake in the pan which you will use to serve (make sure it is oven safe.) while the cake is baking, mix a can of sweetened condensed milk, evaporated milk and a 1 1/4 cup of regular milk in a pitcher. set the milk mixture in the fridge. once the cake has baked completely, let it cool for about 15 minutes. after the cake has been cooled, use a fork to punch small holes all over the cake, be careful not to destroy it, poke the holes carefully. next, take the milk mixture and pour it all over the cake, slowly so it doesnt overflow. use the entire milk mixture on your cake. lastly, cover your cake with a 1/2 inch layer of cool whip and top with sliced strawberries and/or pecans, or any other fruit of your choice.
hope this helps! good luck!
INGREDIENTS
* 5 eggs
* 1 cup white sugar
* 1 cup self-rising flour
* 1 teaspoon vanilla extract
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 cup milk
* 1 tablespoon vanilla extract
* 3 egg whites
* 1 cup white sugar
* 1 teaspoon vanilla extract
DIRECTIONS
1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
4. 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.
INGREDIENTS
* 5 eggs
* 1 teaspoon baking powder
* 2 cups white sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 cup unsalted butter
* 2 cups milk
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 1/2 cups heavy whipping cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
INGREDIENTS
* 1 cup white sugar
* 5 egg yolks
* 5 egg whites
* 1/3 cup milk
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 pint heavy whipping cream
* 10 maraschino cherries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
2. 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.
3. 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 egg whites into yolk mixture. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
5. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
6. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. 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.
TRES LECHES CAKE (Three Milks Cake)
Serving Size : 15
At Tres Meridas, Tres Leches Cake is layered, but here we’ve simplified by adapting it to a single sheet. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche.
PREP: 10 minutes BAKE: 30 minutes CHILL: 4 hours
1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar
1. Preheat oven to 350°. Grease and flour a 13- by 9-inch baking dish.
2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.
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NOTES : This rich Latin American butter cake gets its moist texture from soaking in milk. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe. By Kim Sunée; Recipe by Cecilia Velasco.
:
I've made it a several times, but I had found an easier recipe that use a store bought cake mix (white mix) in place of preparing that part myself.
Bake according to instructions on box.
Once the cake is ready, poke holes all over the top with a toothpick or fork. You'll need to buy 1 (14 ounce) can sweetened condensed milk ,1 (12 fluid ounce) can evaporated milk and cool whip.
Combine the two cans of milk in a small bowl, then pour carefully over the top of the cake until you've saturated the entire cake.
Put the cool whip all over it like it was frosting.
I have served this cake to my Hispanic friends and in-laws and they loved it so much, they'd request that I make it again!
It is really delicious and easy!
Hope this helps!
Punch it up on Google ....... and it is well worth all the trouble it takes to make it ....... Serve with a good, Black English Breakfast Tea, or Strong Coffee that isn't so watery-thin that we can read the Newspaper in the bottom of the cup, or a very fine vintage Dry Rose Champagne, like Laurent-Perrier