TRES LECHES CAKE WITH CREMA DE COCO
Indulge in a classic rich Hispanic dessert made with three forms of leche, or "milk."
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
- In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
- Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
- Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
- In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
Nutrition Facts : Calories 540, Carbohydrate 58 g, Cholesterol 150 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 210 mg
HOW TO MAKE TRES LECHES CAKE
Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. If you want to get really fancy, spoon some diced strawberries and syrup over the cake. It's really moist, delicious, and simple.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking pan with vegetable shortening.
- Combine yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with electric mixer until very smooth, scraping down the sides of the bowl as needed. Scrape batter into the prepared baking pan. Smooth the top of the batter, shake pan, and tap lightly on counter 2 or 3 times to eliminate air bubbles.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 22 minutes. Let cake cool in the pan at least 30 minutes. Poke holes all over the cake with a bamboo skewer or the handle of a wooden spoon.
- Combine evaporated milk, sweetened condensed milk, and half-and-half in a large bowl; slowly pour milk syrup all over the cake. Syrup will soak into cake. Wrap cake with plastic wrap and refrigerate at least 3 hours (or preferably overnight).
- Whip cream with sugar and 1/2 teaspoon vanilla in a large bowl with an electric mixer until cream is fluffy; spoon whipped cream over cake.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 62 g, Cholesterol 122.5 mg, Fat 31.1 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 414.4 mg, Sugar 45.3 g
TRES LECHES CAKE WITH CREMA DE COCO
A Betty! My family is not as adventurous as I am when it comes to cooking or trying new foods. When I saw this I HAD to make it. I did 2 no-nos....substituted just "regular" cake and used ALL of the cream of coconut. I loved it! I was introduced to Tre Leches on a date, the guy didn't work out but the love of the dessert stuck....
Provided by Brandi Kirkpatrick
Categories Cakes
Time 40m
Number Of Ingredients 19
Steps:
- 1. Heat oven to 350ºF. Grease bottom and sides of 9x9-inch glass baking dish with shortening.
- 2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
- 3. Bake 15 to 20 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
- 4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
- 5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
- 6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
TRES LECHES CAKE WITH CREMA DE COCO
Make and share this Tres Leches Cake With Crema De Coco recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 1 11X7 in cake
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
- In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
- Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
- Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak inches Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
- In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
- High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.
Nutrition Facts : Calories 5225.9, Fat 263.1, SaturatedFat 168.6, Cholesterol 1551.6, Sodium 2170.8, Carbohydrate 630.2, Fiber 30.3, Sugar 480.8, Protein 91.8
TRES LECHES CAKE WITH CREMA DE COCO
Categories Dairy
Number Of Ingredients 19
Steps:
- 1. Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening. 2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack. 4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use. 5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed. 6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
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
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
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
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