DULCE TRES LECHES CAKE RECIPES

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TRES LECHES CAKE WITH DULCE DE LECHE RECIPE - SUE TORRES ...



Tres Leches Cake with Dulce de Leche Recipe - Sue Torres ... image

Tres leches—"three milks" in Spanish—is an immensely popular dessert throughout Latin America. The sweet (dulce) cream-soaked cake is one of Sue Torres' favorite ways to end a Mexican meal. Although the cake can be served right away, she says it's even better the next day. "Just be careful to cover it well," she says. "The cake will absorb any odors in your refrigerator." The rich, cinnamon-flavored dulce de leche is worth the effort, but packaged dulce de leche can be substituted. Slideshow:  More Cake Recipes 

Provided by Sue Torres

Total Time 3 hours 0 minutes

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon baking powder
6 large eggs, separated
1 cup sugar
One 14-ounce can sweetened condensed milk
One 12-ounce can whole evaporated milk
1 1/2 cups heavy cream
1/2 cup light rum
Dulce de Leche

Steps:

  • Preheat the oven to 325°. Butter a 9-inch square baking pan. In a medium bowl, whisk the flour with the baking powder. In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form. In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
  • Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  • In a 13-by-9-inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum. Cut the cake into 3-inch squares and add them to the baking dish, turning gently once or twice. Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes. Pour off all but a thin layer of the liquid and reserve for another use. Cover and refrigerate the cakes overnight.
  • Carefully transfer the squares to plates. Drizzle with the Dulce de Leche and serve.

TRES LECHES CAKE WITH DULCE DE LECHE RECIPE | ALLRECIPES



Tres Leches Cake with Dulce de Leche Recipe | Allrecipes image

This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!

Provided by Fioa

Categories     World Cuisine    Latin American    Mexican

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 10

cooking spray
6 eggs, separated
½ cup white sugar, divided
½ cup all-purpose flour, sifted
1 teaspoon baking powder
1 lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup heavy whipping cream
½ cup dulce de leche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
  • Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
  • Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
  • Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
  • Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
  • Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 42.1 g, CholesterolContent 130.9 mg, FatContent 15.5 g, FiberContent 0.2 g, ProteinContent 9.1 g, SaturatedFatContent 8.5 g, SodiumContent 180.6 mg, SugarContent 35.5 g

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