HOW TO DECORATE A TRES LECHES CAKE RECIPES

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MEXICAN TRES LECHES CAKE RECIPE



Mexican Tres Leches Cake Recipe image

Tres leches cake is a sponge cake made with flour, sugar, eggs and vanilla. It’s soaked in a mixture of sweetened condensed milk, evaporated milk and cream, and frosted with whipped topping.

Provided by Chef Elizabeth Pérez Camarena

Categories     Dessert

Total Time 630 minutes

Prep Time 90 minutes

Cook Time 60 minutes

Number Of Ingredients 12

1 cup all-purpose flour or cake flour (sifted)
1 cup granulated sugar
1 tbsp vanilla extract
6 large eggs (room temperature)
7 ozs. sweetened condensed milk
7 ozs. light cream or table cream (18-30% milk fat)
2 1/2 cups evaporated milk
1 1/4 cup heavy whipping cream
1/3 cup granulated sugar
1 tsp clear vanilla extract
1/2 oz. vanilla pudding mix (for a stable whipped cream)
Strawberries, blueberries, raspberries or other fruit

Steps:

  • Make the Sponge Cake
  • Make the Milk Mixture
  • Soak the Cake
  • Make the Whipped Cream
  • Decorate Your Cake

EASY TRES LECHES CAKE RECIPE - HOW TO MAKE BEST TRES LECHE ...



Easy Tres Leches Cake Recipe - How to Make Best Tres Leche ... image

It doesn't get better than this classic Tres Leches Cake.

Provided by Makinze Gore

Categories     Cinco de Mayo    dessert

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 17

Cooking spray

1 1/2 c.

all-purpose flour

1 1/2 tsp.

baking powder

1/2 tsp.

kosher salt

5

large eggs, separated

1 1/4 c.

granulated sugar, divided

1 tsp.

pure vanilla extract

1/2 c.

milk

1/4 c.

melted butter, cooled

1

(14-oz.) can sweetened condensed milk

1

(12-oz.) can evaporated milk

1/2 c.

milk

1 tsp.

pure vanilla extract

2 c.

heavy cream

1/2 c.

sugar

1/4 c.

cinnamon-sugar

sliced strawberries, for serving

Steps:

  • Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt. In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside. In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form. Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool. Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour. When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.

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This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
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  • Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.  Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
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