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
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
TRES LECHES CAKE
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g
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
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
TRE, TRE, TRE CAKE
Vary this yellow cake according to your mood and what's available. For instance, add sliced and lightly sugared fruit on the top of the unbaked batter, or top it with crushed nuts before baking, or split the baked and cooled cake to spread it with a layer of preserves, then dust it with powdered sugar.
Provided by Faith Willinger
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350° F. Oil and flour a ten-inch springform pan. Over the bottom piece of the pan, clamp a circle of parchment paper, which makes removing the cake easier. With an electric hand mixer, beat the eggs, sugar, and zest until pale yellow and thick, about 5 minutes. Mix in the milk and oil. Mix the flour, baking powder, and salt together and then fold the dry mixture into the liquid until thoroughly combined. Pour batter into the pan and bake for 35 to 45 minutes or until the top is golden brown and a tester inserted in the center comes out clean. Remove cake from oven, allow it to cool for 10 minutes, run a knife around the edge of the pan and remove the ring of the springmold. Cool completely and serve.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
DON ANGIE'S TRE LATTE OLIVE OIL CAKE
This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk, and brightened with fragrant lemon zest.
Provided by Angie Rito
Yield Serves 10-12
Number Of Ingredients 23
Steps:
- Preheat the oven to 325°F.
- Make the cake: In a large bowl, whisk together the egg yolks, ¾ cup cold water, olive oil, vanilla paste, and ¾ cup of the sugar until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Mix the flour mixture into the egg yolk mixture, carefully folding with a spatula until well incorporated.
- In a stand mixer with the whisk, whip the egg whites, cream of tartar, and lemon zest on medium-high until very frothy and thickened, 2 to 3 minutes. Gradually add the remaining ¾ cup sugar, little by little, to incorporate it into the egg whites. Keep whipping the eggs until they're slightly shiny, have some volume, and just barely hold their shape (soft peaks), about 2 minutes.
- Remove the bowl from the mixer and add the egg yolk/flour mixture little by little, folding with a rubber spatula, until very well combined.
- Pour the batter into an ungreased 9 × 13-inch baking pan. Bake until a knife inserted into the center comes out clean, 35 to 45 minutes. Cool upside down, in the pan, on a wire rack. (This will help the cake retain its height.)
- Meanwhile, make the soaking liquid: In a large bowl, stir together whole milk, condensed milk, evaporated milk, olive oil, vanilla paste, salt, and lemon zest. Set aside.
- Once the cake is cool, carefully run an offset spatula or butter knife around the sides of the pan to release the cake from the sides, but leave the cake in the pan.
- Poke holes all across the surface of the cake with a cake tester or toothpick and pour the milk mixture slowly and evenly over the top (it may take a few minutes for the mixture to soak all the way in). Cover the cake and refrigerate overnight.
- Just before serving, make the mascarpone topping: In a stand mixer with the whisk, whip the heavy cream on medium-high speed until thickened and it just barely holds its shape, about 2 minutes. Add the mascarpone, vanilla paste, sugar, and salt and whip briefly to combine.
- Spread all of the topping across the top of the cake with an offset spatula or the back of a large spoon.
- To serve, slice the cake into roughly 3-inch squares. Drizzle with the olive oil and top with lemon zest. Leftovers keep, tightly sealed in the refrigerator, for up to 3 days.
CLASSIC TRES LECHES CAKE
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk-evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.
Nutrition Facts : Calories 392 calories, Fat 23g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 104mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 8g protein.
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- In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
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