TRES WHITE RECIPES
BEST TRES LECHES CAKE RECIPE - THE PIONEER WOMAN
Permission to lick the spoon when you’re finished—granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Provided by Ree Drummond
Categories dessert
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield 12 servings
Number Of Ingredients 12
Steps:
- 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.
EASY TRES LECHES CAKE RECIPE - FOOD.COM
I wanted to make a simple, quick Tres Leches cake for my family. Too many recipes I'd found called for fruit, or meringue, or coconut -- which detracts from the rich milk flavor.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350º.
- Grease or "pam" 9x12 baking pan.
- Beat eggs in a large bowl.
- Add water and cake mix and beat 3 minutes.
- Pour batter into pan.
- Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
- Let cool to room temperature.
- Mix the 3 milks.
- Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
- Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
- Refrigerate until ready to serve.
- Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.
Nutrition Facts : Calories 337.2, FatContent 14.9, SaturatedFatContent 7.1, CholesterolContent 86.9, SodiumContent 314, CarbohydrateContent 44.3, FiberContent 0.3, SugarContent 33.4, ProteinContent 7.2
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