Best Xochipillis Pastel De Tres Leches Mexicano Three Milk Cake Recipes

MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
• Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
• Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
• Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

TRES LECHES CAKE

Steps:

• Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
• With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
• Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
• Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
• Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
• Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

PASTEL DE TRES LECHES THREE MILK CAKE

Steps:

• Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
• Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the "ribbon stage". Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
• Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
• Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
• For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
• For the soaking liquid: Mix the milks with a whisk. Add the liquor.
• For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.
• To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

TRES LECHES (THREE-MILK CAKE)

Steps:

• In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes.
• In a small bowl, mix flour and baking powder.
• With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth.
• Scrape batter into a buttered 9 by 13 inch baking pan.
• Bake in a 325 degree oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
• Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended.
• Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
• Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates.
• Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

3 MILK CAKE OR TRES LECHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
• Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
• Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
• Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

THREE-MILK CAKE (PASTEL DE TRES LECHES)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13-by-9-by-2-inch baking pan.
• Sift flour with baking powder.
• In large bowl with clean beaters, beat egg whites until frothy.
• Add sugar gradually, beating to form stiff peaks.
• Add yolks, 1 at a time.
• Slowly add flour and milk.
• Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack.
• Prepare Topping.
• Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
• Prepare Meringue and refrigerate.
• Before serving, cut cake into squares and spread Meringue over each.
• Garnish as desired with fresh berries and mint leaves.
• Topping-------------------------H' .
• Combine milks and sour cream (do not beat).
• Use as directed.
• Heat water in a saucepan. Add sugar and turn off heat.
• Let sit until sugar is dissolved.
• In clean electric mixer bowl with clean beaters, beat egg whites.
• Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
• Store in refrigerator.
• This can be served immediately but is best made 24 hours ahead and chilled.
• The meringue will keep, covered, 2 days in the refrigerator.

PASTEL DE TRES LECHES THREE-MILK CAKE

Steps:

• Preheat oven to 350 degrees.
• Oil a jellyroll baking pan (15x10) and line it with waxed paper oiled on both sides.
• Separate the yolks and whites in 2 bowls.
• Sift the flour and baking powder together.
• Beat the yolks until light and lemon colored, about 20 minutes.
• The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the"ribbon stage.
• "Add 1/2 cup of the sugar, 2 tablespoons at a time.
• Add the vanilla and beat 3 minutes more.
• Whip the egg whites until soft peaks form.
• Add the remaining 1/2 cup sugar slowly until it makes a meringue.
• Add the whites to the yolks 1/3 at a time and fold in with a rubber spatula.
• Add the flour all at once and fold in.
• Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan.
• Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioner's sugar.
• Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off.
• Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
• For the filling: Whip the cream and vanilla until soft peaks form.
• Add the confectioner's sugar.
• Add the strawberries to the whipped cream and fold in.
• For the soaking liquid: Mix the milks with a whisk.
• Add the liquor.
• For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes.
• Add the vanilla and mix for 2 minutes.
• Slowly add the confectioner's sugar until it is well incorporated.
• Add the milk.
• To assemble the cake: Unroll the cake and remove the tea towel from the top layer.
• Spread the whipped cream mixture on the cake.
• Using the bottom as leverage, roll it up lengthwise.
• Transfer the cake to a serving tray seam side down.
• Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit.
• Cover the cake with the frosting.

PASTEL DE TRES LECHES (THREE MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10x15-inch baking dish.
• Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
• Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

XOCHIPILLI'S PASTEL DE TRES LECHES MEXICANO (THREE MILK CAKE)

Steps:

• Preheat oven to 350 degrees F. Butter and flour bottom and sides of 8x8x2" metal cake pan. Set aside.
• Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 teaspoons vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
• Bake cake for 25 minutes. Reduce heat to 325 degrees F; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
• Whisk 1/2 teaspoons vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
• Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.