TRES LECHES CAKE RECIPE - NYT COOKING
Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.
- In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
- Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
- Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
- To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.
Nutrition Facts : @context http//schema.org, Calories 550, UnsaturatedFatContent 8 grams, CarbohydrateContent 78 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 12 grams, SaturatedFatContent 13 grams, SodiumContent 319 milligrams, SugarContent 60 grams, TransFatContent 0 grams
QUICK GRASSHOPPER PIE RECIPE: HOW TO MAKE IT
My family looks forward to this fluffy pie every Christmas. No one can resist the combination of refreshing mint and luscious chocolate. Plus, the six-ingredient recipe is a snap to prepare—and the pretty pastel green color is festive for the occasion.—Lindsey Dorn, New Glarus, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine 1-1/2 cups wafer crumbs and butter. Press into an ungreased 9-in. pie plate. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., In a large heavy saucepan, combine marshmallows and 2/3 cup cream; cook and stir over low heat until marshmallows are melted. Remove from the heat. Stir in creme de cacao and creme de menthe. Transfer to a small bowl; refrigerate for 1 hour or until slightly thickened., In a large bowl, beat the remaining cream until stiff peaks form; fold into marshmallow mixture. Pour into crust. Sprinkle with remaining wafer crumbs. Refrigerate for several hours or overnight.
Nutrition Facts : Calories 428 calories, FatContent 29g fat (17g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 38g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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