Pastel De Tres Leches Three Milk Cake Recipes

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MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Pastel de 3 leches literally means 'cake made with three milks' in Spanish, and this classic Mexican cake is soaked in just that. Super moist and delicious, this cake is easy to make and will be the talk of your next party!

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 8

Number Of Ingredients 13



Mexican Tres Leches Cake (Pastel de 3 Leches) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
  • Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
  • Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
  • Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
  • Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

Nutrition Facts : Calories 544.7 calories, Carbohydrate 59.3 g, Cholesterol 216.8 mg, Fat 28.9 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 16.9 g, Sodium 379.8 mg, Sugar 45.5 g

1 tablespoon butter
1 tablespoon all-purpose flour
6 eggs, separated
½ cup white sugar, divided
1 cup self-rising flour
1 lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream
1 teaspoon amaretto liqueur
1 cup heavy whipping cream
1 (4 ounce) container sliced peaches, drained
1 teaspoon grated lime zest

PASTEL DE TRES LECHES (THREE MILK CAKE)

Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).

Provided by Patty Valle Kafati

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 12

Number Of Ingredients 11



Pastel de Tres Leches (Three Milk Cake) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10x15-inch baking dish.
  • Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  • Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
  • Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g

6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
½ cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream
1 cup sliced fresh strawberries

3 MILK CAKE OR TRES LECHES

With all the liquid in this cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you've ever tasted. Obviously the moistest.

Provided by rmosher10

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 10

Number Of Ingredients 13



3 Milk Cake or Tres Leches image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x13-inch baking pan.
  • Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
  • Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
  • Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
  • Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

Nutrition Facts : Calories 747.7 calories, Carbohydrate 87.9 g, Cholesterol 234.3 mg, Fat 38.3 g, Fiber 0.7 g, Protein 14.7 g, SaturatedFat 22.9 g, Sodium 421.5 mg, Sugar 65.8 g

6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
¼ cup butter, melted
4 teaspoons vanilla extract
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream

TRES LECHES (MILK CAKE)

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Provided by Stephanie Watts

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 24

Number Of Ingredients 12



Tres Leches (Milk Cake) image

Steps:

  • 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 the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  • Add the flour mixture to the butter 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, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  • Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

TRES LECHES: THREE MILK CAKE

Provided by Food Network

Categories     dessert

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 7



Tres Leches: Three Milk Cake image

Steps:

  • Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
  • Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

1 yellow cake mix (with pudding) baked as directed in 13- by 9-inch pan
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
Whipped cream, to cover cake
5 ounces sweetened coconut

PASTEL DE TRES LECHES THREE MILK CAKE

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 18



Pastel de Tres Leches Three Milk Cake image

Steps:

  • Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
  • Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the "ribbon stage". Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
  • Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
  • Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
  • For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
  • For the soaking liquid: Mix the milks with a whisk. Add the liquor.
  • For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.
  • To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

10 eggs, kept at room temperature for 1/2 hour
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1 cup granulated sugar
1 tablespoon vanilla extract
Confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
2 cups chopped strawberries or Guyaba or other fruit, in 1/2-inch pieces
3/4 cup sweetened condensed milk
1/2 cup crema or half-and-half
1 cup evaporated milk
2 tablespoons rum, brandy, mezcal, or other liquor of your choice
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

PASTEL DE TRES LECHES THREE-MILK CAKE

Okay, I have to admit, this cake is a lot of work. But what a final presentation it makes! It is my favorite type of tres leches, but I don't make it often because it is a lot of work! The taste is worth all the effort!

Provided by Grace Lynn

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 18



Pastel de Tres Leches Three-Milk Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides.
  • Separate the yolks and whites in 2 bowls.
  • Sift the flour and baking powder together.
  • Beat the yolks until light and lemon colored, about 20 minutes.
  • The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage.
  • "Add 1/2 cup of the sugar, 2 tablespoons at a time.
  • Add the vanilla and beat 3 minutes more.
  • Whip the egg whites until soft peaks form.
  • Add the remaining 1/2 cup sugar slowly until it makes a meringue.
  • Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula.
  • Add the flour all at once and fold in.
  • Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
  • Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar.
  • Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off.
  • Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
  • For the filling: Whip the cream and vanilla until soft peaks form.
  • Add the confectioner's sugar.
  • Add the strawberries to the whipped cream and fold in.
  • For the soaking liquid: Mix the milks with a whisk.
  • Add the liquor.
  • For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes.
  • Add the vanilla and mix for 2 minutes.
  • Slowly add the confectioner's sugar until it is well incorporated.
  • Add the milk.
  • To assemble the cake: Unroll the cake and remove the tea towel from the top layer.
  • Spread the whipped cream mixture on the cake.
  • Using the bottom as leverage, roll it up lengthwise.
  • Transfer the cake to a serving tray seam side down.
  • Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit.
  • Cover the cake with the frosting.

10 eggs, kept at room temperature for 1/2 hour
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1 cup granulated sugar
1 tablespoon vanilla extract
confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar, sifted
2 cups chopped strawberries, 1/2 inch pieces
3/4 cup sweetened condensed milk
1/2 cup half-and-half
1 cup evaporated milk
2 tablespoons brandy, mezcal or 2 tablespoons other liquor, of your choice
1/2 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

THREE-MILK CAKE (PASTEL DE TRES LECHES)

This is a Mexican or even Tex-Mex favorite dessert. The recipe was printed in a Houston newspaper and came from a popular local restaurant. To make this a little easier and quicker - substitute whipped cream for the meringue..it's still very tasty.

Provided by Mysterygirl

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 14



Three-Milk Cake (Pastel De Tres Leches) image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13-by-9-by-2-inch baking pan.
  • Sift flour with baking powder.
  • In large bowl with clean beaters, beat egg whites until frothy.
  • Add sugar gradually, beating to form stiff peaks.
  • Add yolks, 1 at a time.
  • Slowly add flour and milk.
  • Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
  • Prepare Topping.
  • Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
  • Prepare Meringue and refrigerate.
  • Before serving, cut cake into squares and spread Meringue over each.
  • Garnish as desired with fresh berries and mint leaves.
  • Topping-------------------------H' .
  • Combine milks and sour cream (do not beat).
  • Use as directed.
  • Heat water in a saucepan. Add sugar and turn off heat.
  • Let sit until sugar is dissolved.
  • In clean electric mixer bowl with clean beaters, beat egg whites.
  • Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
  • Store in refrigerator.
  • This can be served immediately but is best made 24 hours ahead and chilled.
  • The meringue will keep, covered, 2 days in the refrigerator.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
fresh strawberries, for garnish (optional)
mint leaf, for garnish (optional)
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
1 (16 ounce) carton sour cream
1 cup sugar
1/2 cup water, heated
3 egg whites

TRES LECHES CAKE

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Number Of Ingredients 12



Tres leches cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

TRES LECHES CAKE

A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 9



Tres Leches Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup heavy whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting

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