Tres Leches Cake With Dulce De Leche Glaze Recipes

TRES LECHES CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Separate the eggs, putting the whites in one large bowl and the yolks in another.
• Add the cream of tartar to the whites, and beat with an electric mixer on medium-high until soft peaks form, about 3 minutes. Reduce the speed to low, and gradually add 1/3 cup of the sugar. When all the sugar is in, turn the speed back up to medium-high and continue to beat until stiff, glossy peaks form, about 4 minutes.
• Add the remaining sugar and 1 tablespoon of the vanilla to the bowl with the yolks, and beat with the electric mixer until the mixture is pale yellow and very thick and a bit of the batter dropped on top of the rest sits there for a few seconds before sinking in, about 5 minutes. Sift the flour, baking powder and salt over the mixture, and fold until blended. Fold in about 1/3 of the whites until the batter has lightened in texture. Fold in the remaining whites in two additions until smooth and no streaks of white remain. Pour the batter into an ungreased 10-inch tube pan.
• Bake until the cake is browned and the top springs back to the touch, about 35 minutes. Immediately turn the pan over onto a cooling rack, and let the cake cool completely in the pan. Run a thin spatula around the outside edge and the inside ring; gently working around the cake, pull with a spatula until it releases from the pan. Scrape out the crumbs from the bottom and sides of the pan (it doesn't have to be totally clean, but you don't want the crumbs to absorb the soaking milks), then put the cake back in the pan.
• Using a long skewer, poke holes all over the top of the cake (around 60 is good), going all the way to the bottom of the pan. Whisk together the sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla in a medium bowl. Slowly pour the mixture over the cake, letting it run down the sides of the cake, making sure the cake is well coated. (It may seem like a lot of liquid, but be sure to use it all so the cake is moist throughout.) Cover and refrigerate for at least 6 hours or overnight.
• One hour before serving, remove the cake from the refrigerator and let stand at room temperature to warm slightly.
• For the frosting: Meanwhile, bring a few inches of water to a simmer in a medium saucepan. Set a large stainless-steel bowl over it (do not let the bowl touch the water); add the sugar, egg whites, 1/4 cup cold water, vanilla, cream of tartar and salt, and whisk until the ingredients are combined. Then, with the bowl still over the simmering water, beat with an electric mixer on medium-high speed until thick, glossy, stiff peaks form, 5 to 7 minutes. Remove the bowl from the heat, and let stand a few minutes.
• To assemble: Run a thin spatula around the outer edge and the inside rim of the pan, gently pulling to release the cake. Turn it out onto a rimmed serving plate. Generously frost the top, the sides and the inside ring, using a small offset spatula or spoon. Microwave the dulce de leche in a small microwave-safe dish until it's loose enough to drizzle, about 8 seconds. Drizzle the cake with the dulce de leche, letting it gently drip down the sides.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

TRES LECHES CAKE WITH DULCE DE LECHE GLAZE

Steps:

• Preheat the oven to 325°F and set a rack in the middle position.
• In a medium bowl, whisk together the egg yolks, oil, water and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, ¾ cup of the sugar, and the baking powder; mix on low speed for 20 seconds to combine. Add the egg mixture to the flour mixture and beat (start slow to combine then increase to medium for stand mixer/medium-high for hand mixer) for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.
• In a clean, dry mixing bowl, combine the egg whites and salt. Using the whisk attachment or beaters, whip the egg whites (on medium speed for a stand mixer/medium-high speed for a hand mixer) until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed (medium-high for stand mixer/high for hand mixer) and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.
• Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top (note that it's very important NOT to grease the pan). Bake the cake for 45 to 50 minutes, or until it is set and golden.
• Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan), then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it will collapse and fall.) Let cool for 1 hour.
• Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals.
• Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour or spoon the soaking liquid over the cake, tilting the pan every so often to help it absorb evenly. Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight.
• Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake, swirling artistically with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

DULCE DE LECHE TRES LECHES CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
• Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.