TRES LECHES DRINK RECIPES
TRES LECHES (MILK CAKE) RECIPE | ALLRECIPES
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!
Provided by Stephanie Watts
Categories World Cuisine Latin American Mexican
Yield 1 -9x13 inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 34.6 g, CholesterolContent 81.5 mg, FatContent 13.7 g, FiberContent 0.2 g, ProteinContent 5.5 g, SaturatedFatContent 8.2 g, SodiumContent 86.8 mg, SugarContent 28.2 g
TRES LECHES CAKE RECIPE | ALLRECIPES
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Latin American Mexican
Total Time 2 hours 30 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, CarbohydrateContent 75 g, CholesterolContent 240.7 mg, FatContent 33 g, FiberContent 0.4 g, ProteinContent 14.2 g, SaturatedFatContent 19.7 g, SodiumContent 270.5 mg, SugarContent 61 g
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From thebestcakerecipes.com
From thebestcakerecipes.com
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From mexicoinmykitchen.com
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From dinnerthendessert.com
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From thefoodcharlatan.com
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From smittenkitchen.com
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From africanbites.com
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From fostersmarket.com
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From insanelygoodrecipes.com
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From topinspired.com
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From realcaliforniamilk.com
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From tasteofhome.com
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