Tres Leches Cake Americas Test Kitchen 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 extract 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 strawberries 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 strawberries, put a dollop of whipped cream on top and serve.

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!

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
• In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
• Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
• To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
• Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
• To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
• To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.

Steps:

• Please note I am listing what I used in this recipe as well as the baking time. The suggested time for baking was 35 minutes, but mine took 51 minutes before the center was no longer wiggly in the center. My oven is a Maytag. So baking times may vary. POSITION RACK TO CENTER OF OVEN AND PREHEAT OVEN TO 325 DEGREES F.
• Pour can of condensed milk into a medium size microwaveable bowl, then cover tightly with saran wrap. Set microwave to low setting, I set mine on #4, then microwave for 3-5 minutes, remove saran wrap, stir, and cover tightly again with a new piece of wrap.(This prevents moisture from forming on the inside of the bowl. Return to oven on low for another 3 -5 minutes. Remove wrap, and stir, if need be ,add a third wrap of saran and continue to cook over low another 3 minutes or so until milk mixture becomes thick and caramel color, a total of 9 to 15 minutes. Mine took 9 minutes. Remove from microwave.
• Slowly whisk in evaporated milk, whipping cream and vanilla bean paste or extract into the thickened condensed milk, till blended. Set aside till needed.
• Spray a 13X9 inch baking dish with Bakers Joy (my choice, or grease dish with butter and dust with flour. Set aside till needed.
• Add flour, salt & cinnamon to a medium size bowl, & whisk to blend together. Set aside till needed. Heat the butter & milk in a small sauce pan over medium low heat until butter is melted; then set aside away from heat. Crack eggs into separate bowl, and gradually add sugar while beating the eggs till well blended and lemon colored, and mixture becomes glossy about 5-7 minutes.
• Reduce the mixer speed and slowly add the cooled milk and butter mixture, all the while beating to blend. Then add the vanilla bean paste, & butter extract, then blend together.
• Slowly add the flour mixture in 3 intervals, beating well after each addition, scrape down sides of bowl as needed.
• Now pour into prepared baking dish. I chose to use a glass dish. Bake until toothpick inserted into center comes out clean about 35 minutes, (mine took 51 minutes total before center was no longer giggly. I added additional time in 5 to 7 minutes intervals checking after each time lapse.
• Allow cake to cool for 15 minutes on a wire rack. Then poke holes into cake in half inch increments till the entire cake has been punched.
• Slowly pour the 3 milk mixture over cake allowing milk to seep into cake.
• Allow to sit out at Room temperature about 15 minutes. Then cover with saran wrap & refrigerate at least 3 hours or preferably over night.
• For the FROSTING: Remove cake about 1/2 hour before you are ready to serve. To a medium size bowl add the whipping cream corn syrup and vanilla extract or vanilla bean paste, and beat until soft peaks form, then spread over top of cake. Add fresh fruit if desired. I used fresh sliced strawberries.
• Cut serve and enjoy.

Steps:

• For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, 1 cup heavy cream, and 1 tsp vanilla. Let cool to room temperature.
• For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
• With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and 2 tsp vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
• Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.
• For the frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat 1 cup heavy cream, corn syrup, and 1 tsp vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3 days.)