Anyone out there know how to bake a Tres Leche Cake (Milk Cake)?

Question

I am attempting to bake a cake for my father's birthday, I have gotten a couple of recipes on-line. I'm curious if anyone has any hints regarding baking a cake like this, if it's difficult, what can go wrong, what to look out for. Or if you know of any places in Calgary Alberta that sells Tres Leche cakes.
Thanks in advance.

Answer 1

EASY & DELISH!

Tres Leche Cake Recipe

The most moist cake I have ever tasted, light and sweet.

6 eggs
1 cup sugar
1/8 teaspoon salt
1 cup flour
1 cup sweetened condensed milk
1 cup evaporated milk or whipping cream
1 teaspoon almond extract
2 teaspoons vanilla

6 servings
1 hour 30 mins prep

preheat oven to 350 degrees.
whip eggs,sugar and salt until tripled in bulk.
Fold in flour.
Pour mixture into 9X11" pan well buttered, bake for 25 to 30 min, set aside to cool.
Poke holes on top of cake combine milks and flavoring and pour over cake.
allow to soak in at least 2 hours.

Answer 2

Tres Leches Cake or Three Milk Cake
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
4 eggs, at room temperature, separated and yolks lightly beaten
1/2 teaspoon cream of tartar
1 cup sugar
1 tablespoon finely grated or minced fresh lime zest
1 teaspoon pure vanilla extract
1/3 cup whole milk, at room temperature
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup whipping (also known as heavy) cream

Fluffy White Frosting

Position racks so that the cake will bake in the middle of oven. Preheat the oven to 350 degrees. Grease a 9-inch-round cake pan or a 9-by-13-inch cake pan. Do not line or flour the pan. Set aside.

Place the flour, baking powder and salt together in a strainer or sifter and sift into a bowl. Repeat the process two more times. Whisk to mix well and set aside.

In the metal bowl of a stand mixer fitted with a wire whip, or in a metal bowl with a hand mixer, beat the egg whites at low speed until frothy bubbles cover the surface. Add the cream of tartar, increasing the speed to medium-high, and beat until soft peaks form when the beater is slowly raised. With the mixer running, gradually add the sugar and beat until the whites form peaks that are stiff but still moist when the beater is raised. Slowly drizzle in the egg yolks and beat well; stop at least once to scrape the sides of the bowl. Add the lime zest and vanilla and blend well.

Using the mixer on low speed or a rubber spatula, fold in about one third of the flour mixture, then half of the whole milk, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining whole milk, and finally the remaining flour mixture.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake until the cake springs back when lightly touched in the center with your fingertip and wooden skewer inserted into the center of the cake comes out clean, about 30 minutes. Remove the pan to a wire rack to cool for 5 to 10 minutes.

Whisk the evaporated milk, sweetened condensed milk and heavy cream together. Using a skewer or tines of a fork, poke holes over the still warm cake. Slowly pour whisked milks over the cake. As we've said, some of the milk will seep from the cake. Use a large spoon to scoop the seeping milk and pour the milk over the cake again. Do this until most of the milk is absorbed (this will take about 1 hour). Let cake cool completely before frosting. Makes 8 servings.



Fluffy White Frosting
1 1/2 cups sugar
1/4 cup egg whites (from about 2 eggs), at room temperature, see note
1 tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
2 teaspoons pure vanilla extract

Pour water into a large skillet to a depth of 1 inch. Place over high heat and bring to a simmer, then adjust the heat to maintain a simmer.

In a metal bowl, combine 5 tablespoons cold water, the sugar, egg whites, corn syrup, cream of tartar and salt. Set the bowl directly into the simmering water. Immediately begin to beat with a hand mixer at low speed until the mixture is foamy, then increase the speed to high and continue beating until firm, shiny peaks form, about 5 minutes. Remove the bowl from the heat, add the vanilla, and continue beating until the frosting is cool and billowy, 2 to 3 minutes.

Note: The county Health Department recommends not consuming raw eggs. In an alternate test, we used dry egg whites found at the baking section at Giant Eagle. The label reads Just Whites, Pasteurized All Natural Egg Whites. It comes in a 3-ounce container. When using dry egg whites, skip the boiling water. We combined all ingredients except the vanilla, and beat for 5 minutes. Then we added the vanilla and set the mixer on high speed for 20 minutes.

Sizing it up

You've probably come across this problem -- we all have -- of not having the correct pan size called for in the recipe.

The rule of thumb -- for the best results -- is to always use the specified pan size, but in a pinch the following substitutions may be used:

If the recipe calls for one 8-by-4-by-2-inch loaf pan, substitute two 5 1/2-by-3 1/4-inch loaf pans.

One 8-inch-square pan for one 9-inch-round cake pan.

If you don't have two 9-inch-round cake pans, substitute three 8-inch-round cake pans.

Substitute a 10-inch tube pan or two 9-by-5-by-3-inch loaf pans for a one 12-cup fluted tube pan.

Substitute two 9-inch-round cake pans for a 13-by-9-by-2-inch pan.

Answer 3

a million field Betty Crocker® super moist® yellow cake blend a million a million/4 cups water a million tablespoon vegetable oil 2 teaspoons vanilla 4 eggs a million can (14 oz.) sweetened condensed milk (no longer evaporated) a million cup finished milk or evaporated milk a million cup whipping cream a million field Betty Crocker® Whipped fluffy white frosting a million warmth oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray backside and sides of 13x9-inch pan. 2 In super bowl, beat cake blend, water, oil, vanilla and eggs with electric powered mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl on occasion. Pour into pan. 3 Bake as directed on field for 13x9-inch pan. enable stand 5 minutes. Poke precise of warm cake each a million/2 inch with long-tined fork, wiping fork on occasion to cut back sticking. 4 In super bowl, stir jointly sweetened condensed milk, finished milk and whipping cream. heavily pour flippantly over precise of cake. hide; refrigerate some million hour or until eventually blend is absorbed into cake. Frost with frosting. keep lined in refrigerator.