TRES LECHES CAKE
The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!
Provided by Lauren Allen
Categories Dessert
Time 2h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- 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).
- Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Nutrition Facts : Calories 433 kcal, Carbohydrate 50 g, Protein 9 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 152 mg, Sodium 171 mg, Sugar 41 g, ServingSize 1 serving
TRES LECHES RUM CAKE
Up the ante of your favorite cake with Tres Leches Rum Cake. Sour cream, a splash of rum and nutmeg make this Tres Leches Rum Cake a super-moist dessert.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
- Pierce cake with large fork at 1/2-inch intervals.
- Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 34 g, Protein 6 g
TRES LECHES CAKE WITH RUM-FRUIT TOPPING
Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.
- Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.
- Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
- Combine flour and cinnamon in a small bowl. Sift 1/3 cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.
- Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.
- Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.
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