Tres Leches Boston Cream Cake Recipes
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
TRES LECHES BOSTON CREAM CAKE
After having a left over piece of this cake, my dad requested this cake for his birthday tomorrow. I usually have all these ingredients on hand and it is especially easy because it starts off with a cake mix. It is different than most tres leches cakes because it has a chocolate icing just like Boston Cream Pie. Now if I could only figure out how to get some custard in it. By Rolando Cruz-Taura, Coastal Living, MARCH 2009.
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
- Pour batter into pan, and bake at 350° for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick. (I have made the cake both with leaving it in the pan and adding the milks and icing and I have also gently taken it out of the pan and poured the milks on and then poured on the icing.).
- Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
- Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake. (If leaving the cake in the pan, the chocolate topping comes out a bit thicker than if you remove the cake from the pan. If you frost the removed from the pan, much of the icing ends up on the tray around the bottom of the cake which was ok because some people in my family love chocolate and they were able to scoop it up and add extra to their pieces!).
Nutrition Facts : Calories 687.3, Fat 35, SaturatedFat 17.5, Cholesterol 60.5, Sodium 485.1, Carbohydrate 88.5, Fiber 2.5, Sugar 70.3, Protein 11.2
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