Tres Leches?

Question

List your favorite recipe for tres leches cake here.

Answer 1

Pastel de Tres Leches


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Recipe Ingredients:

For the Batter:
5/8 cup butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

For the Milks:
2 cups evaporated milk
1 1/2 cups sweetened condensed milk
3 1/2 cups table cream
6 egg yolks

For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup
2 limes, juice


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Recipe Instructions:

Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.

Prepare the batter:
Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pur batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.

Prepare the Milks:
Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.

Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

Enjoy this delicious pastel de tres leches Mexican dessert recipe! It's similar to the one my Mother in Law uses.

Answer 2

This is one of emerils! It's the only one I've ever made but it was darn good!

Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

Icing:
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

Answer 3

here is one from YA...have not tried...

Tres Leches cake

5 eggs
1 teaspoon baking powder
2 cups white sugar, divided
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 can (14 ounce size) sweetened condensed milk
1 can (12 ounce size) evaporated milk
1 1/2 cup heavy whipping cream
1 teaspoon vanilla extract


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 half 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 remaining sugar together until thick. Spread over the top of cake.

Be sure and keep cake refrigerated, enjoy!

Answer 4

For the cake: * Vegetable oil * 6 3/4 ounces cake flour, plus extra for pan * 1 teaspoon baking powder * 1/2 teaspoon kosher salt * 4 ounces unsalted butter, room temperature * 8 ounces sugar * 5 whole eggs * 1 1/2 teaspoons vanilla extract For the glaze: * 1 (12-ounce) can evaporated milk * 1 (14-ounce) can sweetened condensed milk * 1 cup half-and-half For the topping: * 2 cups heavy cream * 8 ounces sugar * 1 teaspoon vanilla extract For the cake: Directions Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze. For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight. Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Answer 5

1 cup sugar, divided
5 egg yolks
5 egg whites
1/3 cup milk
1 tsp vanilla extract
1 cup flour
1 1/2 tsp baking powder
1, 14oz can sweetened condensed milk
1, 12oz can evaporated milk
1 pint whipping cream
maraschino cherries

Preheat oven to 350F. Butter and flour a 9" springform pan. Beat the egg yolks with 3/4 cup of the sugar until light in color and doubles in volume. Stir in milk, vanilla, flour & baking powder. In a small bowl, beat egg whites until they form soft meringue peaks. Gradually add in remaining sugar to meringue. Beat until firm but not dry. Fold the egg yolk miture into the egg white mixture gently. Pour this into the greased and floured pan. Bake for 45-50mins till toothpick or knife in center comes out clean. Cool 10mins. Loosen the sides of the cake with a knife before removing the side of springform pan. Let cake cool completely now. Place the cake in a deep serving plate to hold the "milks". Use a 2 prong meat fork to pierce the cake with hols that the milk can go into when poured over the cake.
Mix evaporated milk, sweetened condensed milk and 1/4 of the whipping cream. Measure 1cup of this mixture of the 3 milks and refrigerate it. Pour the remaining milk mixture over the surface of the cake slowly and evenly until it's absorbed. Whip the remaining 1 cup until it thickens enough to spread. Frost cake with this and garnish with cherries that have been drained and dried on kitchen towels. Refrigerate any leftovers.

Answer 6

To cut my preparation time in half, cause my husband is hispanic and absolutely loves this and loves his with coconut flavor, I buy a white cake mix from the store. Substitute one of the milks for authentic coconut milk and but shredded coconut to top and vanilla icing. Once the cake is done and cooled i poke some holes in it with a chop stick from the chinese restaurant that I save. Mix the three milks together in a blender and slowly pour into the cake. Then I use a cake decorator tool to put the icing on and sprinkle with the shredded coconut and sometimes some crumbled walnuts too.