Tres Leches Cake or Boston Creme Pie?

Question

Which is better? What's the difference?

Answer 1

Being trained at Le Cordon Bleu, hands down to the Boston Cream Pie, I (just personally) find Tres Leches Cake to darned sweet, kinda sugar overload......Sweet is great, but too sweet gets kinda sickening.....At any rate, that's MO of the matter!!! Enjoy!!

Christopher

Answer 2

Its all about Taste when it comes to which is better...

Here's the ingredients (why they are different)

Tres Leches Cake:

1 tablespoon vegetable shortening
2 cups plus 1 tablespoon all-purpose flour, divided
6 large eggs, separated
2 cups granulated sugar
2 teaspoons baking powder
1/2 cup whole milk
1 1/4 teaspoons vanilla extract, divided
1 (12-ounce) can evaporated milk
2 (14-ounce) cans sweetened condensed milk
3 cups heavy cream, divided
1 tablespoon confectioners' sugar

Cream Pie:

7 eggs, separated
8 ounces sugar
1 cup flour
1 ounce melted butter

Answer 3

Banana Cake is fairly spectacular. Boston Creme Pie is likewise epic as nicely. no longer partial to strawberries so i'm biased there. Out of those different 2, i might say banana cake. you are able to no longer bypass incorrect with bananas lol

Answer 4

NUTRITION INFORMATION-------------------

***Tres Leches Cake***

Calories 4765
Calories from Fat 1526 (32%)
Amount Per Serving %DV
Total Fat 169.6g 260%
Saturated Fat 77.2g 385%
Polyunsat. Fat 27.1g
Monounsat. Fat 56.4g
Trans Fat 0.0g
Cholesterol 408mg 136%
Sodium 4553mg 189%
Potassium 3141mg 89%
Total Carbohydrate 742.0g 247%
Dietary Fiber 5.8g 23%
Sugars 537.7g
Protein 81.0g 162%
Vitamin A 3413mcg 68%
Vitamin B6 0.9mg 43%
Vitamin B12 4.5mcg 74%
Vitamin C 18mg 31%
Vitamin E 13mcg 45%
Calcium 2759mg 275%
Magnesium 250mg 62%
Iron 9mg 50%
Alcohol 1.4g Caffeine 0.0mg

--------------------------NUTRITION INFORMATION

***Boston Creme Pie***

Calories 165
Calories from Fat 43 (26%)
Amount Per Serving %DV
Total Fat 4.9g 7%
Saturated Fat 3.0g 15%
Polyunsat. Fat 0.2g
Monounsat. Fat 1.4g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 28mg 1%
Potassium 10mg 0%
Total Carbohydrate 6.5g 2%
Dietary Fiber 0.0g 0%
Sugars 6.2g
Protein 0.9g 1%

----------------finaly Boston Creme Pie is better by the NUTRITION INFORMATION.

Answer 5

Boston Cream Pie, hands down (and this one is almost good for you)

A dusting of powdered sugar can replace the chocolate glaze if you prefer.

1 cup unbleached white flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup pureed white potato (room temperature)
1 tablespoon margarine
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray

Filling:
1/4 cup raw cashews
3/4 cup + 2 tablespoons cold water
3 ounces (3/8 cup) soft tofu
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla

Glaze:
3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

To make cake:

1. Preheat oven to 350 degrees and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour, baking powder, and salt.
2. In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy. Add vanilla and lemon extract and continue beating. Slowly add soy milk, beating until fully incorporated. Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
3. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool in the pan for 20 minutes. Remove from pan and let cool on a rack for at least 1 hour.

To make filling:

1. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
2. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes. Remove from heat and stir in oil and vanilla. Cool, stirring occasionally. When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

To make glaze:

In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.

Source: Veggie Life Magazine

Answer 6

Hi !!!
I prefer the "Tres Leches Cake", but the "Boston Creme Pie" is quite delicious itself...ENJOY!!!

*IF YOU GO TO THE WEBSITES BELOW...THEY WILL TELL YOU A LITTLE ABOUT THE ORIGINS OF THESE TWO GREAT DESSERTS.

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.


* 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.

--------------AND...

Boston Cream Pie

Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
2 tablespoons (1 ounce) (28 grams) unsalted butter, melted

Pastry Cream:
1 1/4 cups (300 ml) milk
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1 teaspoon vanilla extract

Chocolate Glaze:
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream

Sponge Cake:
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
- In your electric mixer, fitted with the paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.

Pastry Cream:
- In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
- Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
- Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
- Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Chocolate Glaze:
Place the chopped chocolate in a small heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

* To Assemble:
With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling.Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.

Serves 8-10