Does anybody have a recipe for tres leches cake?

Question

Just want to know how to prepare this cake... thank you...

Answer 1

Here is one more for you. This recipe does offer variations for you to choose from. Just "Click" on the website below for a photo of this cake and for some history on it as well.


" Pastel de Tres Leches Cake"

1-½ cups All-purpose flour
1 teaspoon Baking powder
½ cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1-½ teaspoon Vanilla extract (divided)
1 cup Milk
½ of a 14-ounce can Sweetened condensed milk
½ of a 12-ounce can Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-½ 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.


Variations

Caribbean Version: Replace the sweetened condensed milk with ½ cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add ¼ cup rum.


Southern Version: In addition to the three milks, add 1/3 cup peach schnapps. You can add ½ cup of diced, drained peaches to the batter. About ¼ cup of pecans can be added to the batter or sprinkled on top of the cake before serving.

Now, if you like cherries, blueberries, raspberries or apples, you can add them to this cake much in the same way. Well, what about chocolate? Why not add some chocolate syrup to the three-milk mixture, or temper in some white chocolate. This is another one of those great recipes that allows for culinary adventure. Plus, it is just plain delicious.

Answer 2

Tres Leches Cake
At a Glance
Prep Time : 15min
Cook Time : 50min
Course : Dessert
Type of Prep : Bake
Cuisine : Mexican

INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until room temperature.

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Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Answer 3

Tres Leches Cake:

Tres leches ("three milks"), a cake drenched in sweet, milky syrup and topped with meringue, has nearly overtaken flan as a favorite dessert in Latino restaurants. We lightened the traditional recipe by about 245 calories a serving by using lower-fat versions of the milks that give the cake its name.

Cake:
Cooking spray
1 tablespoon all-purpose flour
1/4 teaspoon salt
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
3 large eggs
2/3 cup all-purpose flour

Milk Mixture:
1 cup half-and-half
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can fat-free evaporated milk

Meringue:
3 large egg whites
1 cup sugar
1/3 cup water
1 teaspoon lemon rind
1 teaspoon vanilla extract

Preheat oven to 350°.

To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.

Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Place 1 teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Gently fold flour into egg mixture. Spoon batter into prepared dish. Bake at 350° for 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pan on a wire rack.

To prepare the milk mixture, combine the half-and-half, condensed milk, and evaporated milk. Pierce the entire top of cake with a fork, and pour the milk mixture over the cake.

To prepare meringue, beat 3 egg whites with a mixer at high speed until foamy. Combine 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in rind and 1 teaspoon vanilla. Spread over cake.

Yield: 12 servings (serving size: 1 slice)

Answer 4

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
1/2 teaspoon almond extract
10 maraschino cherries

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 egg whites into yolk mixture.
Pour into prepared pan.
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.
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.
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.
Stir in almond extract.
Frost cake with whipped cream and garnish with cherries.

Answer 5

try www.allrecipes.com theyve got tons of recipes on there. i use them all the time and everything i have made has turned out great.