Coffee Tres Leches Cake Recipes

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COFFEE-CARAMEL TRES LECHES CAKE



Coffee-Caramel Tres Leches Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 7

2 tablespoons instant coffee
1 1/2 cups sugar
1 12-ounce store-bought pound cake, halved lengthwise
2 large eggs plus 4 egg yolks
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 cup chilled heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
  • Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
  • Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.
  • Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
  • Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

TRES LECHES CAKE



Tres leches cake image

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

COFFEE TRES LECHES CAKE



Coffee Tres Leches Cake image

Start our Coffee Tres Leches Cake with a cake mix and watch the magic happen! This ultra-moist & milky Coffee Tres Leches Cake has delicious coffee flavor.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. warm water
1 cup thawed COOL WHIP Whipped Topping
1/4 cup chocolate-covered coffee beans

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
  • Blend milks, sour cream and 4 tsp. instant coffee in blender until smooth. Pour over cake, re-piercing cake if necessary until milk mixture is completely absorbed. Refrigerate 1 hour.
  • Add warm water to remaining instant coffee in medium bowl; stir until dissolved. Gently stir in COOL WHIP. Spread onto cake. Top with coffee beans.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 34 g, Protein 6 g

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