Tres Leches Family Recipes

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.

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:

• Preheat over to 350º.
• Grease or "pam" 9x12 baking pan.
• Beat eggs in a large bowl.
• Add water and cake mix and beat 3 minutes.
• Pour batter into pan.
• Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
• Let cool to room temperature.
• Mix the 3 milks.
• Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
• Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
• Refrigerate until ready to serve.
• Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.

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.

Steps:

• Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator.
• Preheat the oven to 350 degrees F. Lightly butter and flour a 10 by 3-inch round cake pan.
• Put the eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place the bottom of the bowl directly into a larger bowl of hot tap water and whisk the egg mixture until warm to the touch. Remove the bowl from the water and put it on the mixer with the whisk attachment. Beat at medium speed until the egg mixture almost starts to flow over the edge of the bowl.
• Meanwhile, using a sieve, sift the flour twice, then put it back into the sieve. Remove the bowl from the mixer and sift the flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour the finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove the cake from the oven and cool completely.
• When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean the cake pan and line it with two long, crisscrossed pieces of plastic wrap. Return the cake to the pan and slowly pour the Tres Leches Milk over the cake. Fold the ends of the plastic wrap over the top of the cake to enclose it completely; refrigerate overnight.
• Just before serving, unwrap the cake and turn it upside down onto a 10-inch plate with upturned edges to catch any excess milk. Pipe the whipped cream on top of the cake and serve ice cold accompanied by a fruit sauce or two such as passionfruit, mango, or raspberry.
• Pour the milks into a medium heavy saucepan and bring them to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week.

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.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Melt 3 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)
• Frost cake with COOL WHIP. Garnish with chocolate curls. Keep refrigerated.