Really Jazzed Up Tres Leches Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
• Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
• In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
• To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

Steps:

• Heat oven to 350°F.
• Mix together the cake mix, eggs, oil and water until well blended.
• Pour half the better into another bowl. In one bowl stir in the chopped cranberries. In the other bowl stir in the nutella and creme fraiche.
• Pour the batters back into the same bowl and gently fold 3 or 4 time to create a marble cake.
• Pour into a greased 13"x9" pan and bake for about 25 minutes. A toothpick will come out with crumbs, but not be wet.
• As soon as the cake comes out of the oven make the sauce.
• Combine the three milks in sauce pan and heat just until the condensed milk melts into the other milks.
• Poke holes all over the cake with a toothpick or fork then pour the sauce over the cake. It will all soak in, don't worry. Refrigerate the cake for about 1 hour.
• When cake has cooled completely make the icing.
• Mix together the creme fraiche and nutella. Sprinkle the gelatin over the mixture and let sit for about a minute. Stir until the gelatin is completely mixed inches.
• Stir in half the jar of marshmallow cream until very well blended. Then do the same with the other half. The icing is pretty thin. Pour over the cake a spread to completely cover the top of the cake. Refrigerate for 4-24 hours before serving. The longer the better.