How do you make a tres leche cake?!
How do you make a tres leche cake?
like is there a trick in getting it just right please help me I love this cake and want to learn but I have done told that it is a complicated recipe
Answers:
Pastel de Tres Leches
1-? cups All-purpose flour
1 teaspoon Baking powder
? cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1-? teaspoon Vanilla extract (divided)
1 cup Milk
? of a 14-ounce can Sweetened condensed milk
? of a 12-ounce can Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-? cups Heavy (whipping) cream
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.
Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
Ingredients:
CAKE
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted
CREAM
1 can (14 oz.) NESTLé? CARNATION? Sweetened Condensed Milk
1 can (7.6 fl. oz.) NESTLé Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 fl.-oz. can) NESTLé? CARNATION? Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract
TOPPING
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease and flour 9-inch springform pan.
BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
FOR CREAM:
COMBINE sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
FOR TOPPING:
BEAT cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.
This is not a traditional (which is complictaed) recipe, but it produces good results and is MUCH easier:
Tres Leches: Three Milk Cake Recipe courtesy Ben Plastina
1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OPTIONAL: Add macadamia nuts, cherries and/or pineapple.
Here's another:
Easy Tres Leches Cake
1 box Duncan Hines golden butter recipe cake mix
2 cans (12 ounces each) evaporated milk
1 can (14 ounces) sweetened condensed milk
16-ounce carton light cream or half and half
3 egg whites
3/4 cup sugar
3/4 cup light Karo syrup
1 teaspoon vanilla extract
Make cake batter as directed on box. Pour into greased and floured 9x13-inch cake pan. Bake 35 minutes at 350 degrees and let cool completely.
In a bowl, mix the milks and cream. Pierce cake with a fork and pour the milk mixture evenly over it and let it absorb.
In a saucepan, melt the sugar and syrup together over low heat. Let cool slightly. Beat the egg whites until foamy in a large bowl. Slowly pour over the warm syrup and continue beating the eggs until the meringue reaches a thick consistency. Add vanilla. Frost top of cake and keep refrigerated.
Good luck!