Really Jazzed Up Tres Leches Recipes

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
• Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

REALLY JAZZED UP TRES LECHES

Steps:

• Heat oven to 350°F.
• Mix together the cake mix, eggs, oil and water until well blended.
• Pour half the better into another bowl. In one bowl stir in the chopped cranberries. In the other bowl stir in the nutella and creme fraiche.
• Pour the batters back into the same bowl and gently fold 3 or 4 time to create a marble cake.
• Pour into a greased 13"x9" pan and bake for about 25 minutes. A toothpick will come out with crumbs, but not be wet.
• As soon as the cake comes out of the oven make the sauce.
• Combine the three milks in sauce pan and heat just until the condensed milk melts into the other milks.
• Poke holes all over the cake with a toothpick or fork then pour the sauce over the cake. It will all soak in, don't worry. Refrigerate the cake for about 1 hour.
• When cake has cooled completely make the icing.
• Mix together the creme fraiche and nutella. Sprinkle the gelatin over the mixture and let sit for about a minute. Stir until the gelatin is completely mixed inches.
• Stir in half the jar of marshmallow cream until very well blended. Then do the same with the other half. The icing is pretty thin. Pour over the cake a spread to completely cover the top of the cake. Refrigerate for 4-24 hours before serving. The longer the better.