TRIPLE CHOCOLATE-TRES LECHES CAKE
Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or "milks." It's a favorite among our fans, so we took our classic Tres Leches cake recipe and gave it a rich, chocolaty twist! A moist chocolate fudge cake is soaked with chocolate milk, topped with sweetened whipped cream and garnished with beautifully curled chocolate shavings for an indulgent dessert that's every chocolate lover's dream. The best part? It serves 15, making this a perfect-sized cake for any potluck or party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
- In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
- In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 33 g, TransFat 1/2 g
NICARAGUAN TRES LECHES
I am from Nicaragua and have been looking for an authentic recipe for years! I finally came across this one a few weeks ago onoline and had to share! This is always a crowd pleaser and very easy to make if you closely follow the recipe. Enjoy!
Provided by MoMoTaps
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- 2. Sift flour and baking powder together and set aside.
- 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
- 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
- 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
- 7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!
Nutrition Facts : Calories 330.8, Fat 15, SaturatedFat 9, Cholesterol 91.7, Sodium 100.1, Carbohydrate 43.5, Fiber 0.2, Sugar 35.9, Protein 6.6
NICARAGUAN TRES LECHES CAKE
Because the cream in Nicaragua is thicker and slightly more acidic than the ultra-pasteurized heavy cream sold in this country, to make the cake more authentic use 1 cup of sour cream and 1 cup of heavy cream for the pint of cream specified in the recipe. Commercial marshmallow cream can be used instead of the meringue. Also, instead of unmolding the cake you can bake it in a glass pan and leave it in there.Pierce it and pour the filling over it right in the pan and refrigerate. When you're ready to serve it, put on the meringue. You will find it is easier to fill, store and the glass pan keeps the cake and filling ( which still resembles a heavy milk) very cold. Because the cake is very rich, it can serve 20.
Provided by JackieOhNo
Categories Dessert
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and finally the baking powder. Fold egg whites into the batter and pour into a generously greased 9-by 13-inch pan. Bake 30 to 40 minutes at 350 degrees, or until cake will spring back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.).
- FOR FILLING: Beat the three egg yolks for 1 minute at high speed with an electric mixer. Add the three kinds of milk - evaporated, condensed and cream - and the vanilla and liqueur, and beat thoroughly. When the cake has cooled, unmold it onto a dish. Pierce the cake as thoroughly as possible with a fork. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
- FOR THE MERINGUE: Mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon ( about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least two hours; it should be.
- served very cold.
Nutrition Facts : Calories 1477.1, Fat 48.9, SaturatedFat 28, Cholesterol 482.5, Sodium 527.4, Carbohydrate 239.2, Fiber 1.1, Sugar 168.7, Protein 27.7
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