Recipe for Tres Leche cake ??

Answer 1

Pastel de Tres Leches
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.

Answer 2

PASTEL DE TRES LECHES
Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually reserved for the holiday season. In this recipe we preserve the traditional presentation, and add some typical American holiday flavors.

The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.
Sponge Cake
1 1/2 cups all purpose flour
1 tablespoons baking powder
2 teaspoons ground cinnamon
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk

Rum Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
1 teaspoon vanilla extract
2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional

Meringue
4 egg whites
1 cup sugar
1/2 cup water

Cranberry Compote
2 cups fresh or frozen cranberries
1 cup walnut halves (or pieces)
1 cup golden raisins
1 cup water
1/2 cup light brown sugar
4 cloves
1 cinnamon stick
1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)

For Sponge Cake:
Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.

Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.

For Rum Milk Syrup:
In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)

For Meringue:
In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.

When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.

For Cranberry Compote:
In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.

While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.

To Assemble:
Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

Makes one 10x3-inch cake.

Answer 3

TRES LECHE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
5 eggs
1 1/3 cups milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon rum
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon sugar
Sift together the flour and baking powder.
In another bowl, cream 1 cup of sugar and the butter until well blended.
Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
Gently fold in the flour mixture, gently mixing until the batter is smooth.
Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
Pour mixture over the cake.
Cover with plastic wrap and refrigerate for 3 hours.
Whisk the heavy cream until it begins to thicken.
Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
Spread this cream over the top and sides of the cake.

Answer 4

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 5

Below is a link to the recipe I'll be using next week. (It's from a coporate (Nestle) website. No spam, ads, or spyware.)