good receip for tres leches cake?

Answer 1

Tres Leches
6 eggs
1 cup sugar
1/8 teaspoon salt
1 cup flour
1 can sweetened condensed milk
1 can evaporated milk
2 cups whole milk, scalded
1 teaspoon almond extract
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream.

Answer 2

TRES LECHES

1 box Duncan Hines golden butter recipe cake mix
2 (12 oz.) cans evaporated milk
1 can condensed milk
16 oz. light cream
3 egg whites
3/4 c. sugar
3/4 c. Karo syrup
1 tsp. vanilla

Follow instructions for cake mix. Pour batter into large Pyrex or 9x13 inch cake pan. Bake cake at 350 degrees for 35 minutes or until done. Remove from the oven and let cool in the pan.
In a bowl, mix the evaporated milk, condensed milk and light cream. Pierce the cake with a fork so that it will absorb the milk mixture. Pour the milk mixture evenly over the cake.

MERINGUE: In a saucepan, melt the Karo syrup and sugar. Beat the egg whites until foamy. Continue beating as you slowly pour in the warm syrup. Beat until meringue reaches a thick consistency. Add 1 teaspoon vanilla. Cover cake with meringue and refrigerate.

Answer 3

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
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
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.
Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
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!

Answer 4

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.

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.