TRADITIONAL TRES LECHES CAKE HISTORY RECIPES

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MEXICAN - TRADITIONAL TRES LECHES CAKE RECIPE - FOOD.COM



Mexican - Traditional Tres Leches Cake Recipe - Food.com image

Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 15

6 eggs, separated
2 cups sugar
2 cups flour
3 teaspoons baking powder
1/2 cup milk
2 teaspoons vanilla
1 (13 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (225 g) can crema, media (Light Cream)
2 egg whites
1 dash salt
2 tablespoons white corn syrup
1 1/2 cups sugar
1/3 cup water
2 teaspoons vanilla

Steps:

  • Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
  • Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
  • Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
  • To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
  • Frost cake. Keep refrigerated.

Nutrition Facts : Calories 1020.1, FatContent 16.6, SaturatedFatContent 8.5, CholesterolContent 254.7, SodiumContent 460.6, CarbohydrateContent 198.6, FiberContent 1.1, SugarContent 155.4, ProteinContent 21.9

TRADITIONAL TRES LECHES CAKE RECIPE | MARTHA STEWART



Traditional Tres Leches Cake Recipe | Martha Stewart image

You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 10

Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1/2 teaspoon kosher salt
1 cup unbleached all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1/4 cup whole milk
2 cups heavy cream
1/4 cup confectioners’ sugar

Steps:

  • Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
  • Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
  • In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
  • To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.

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