Tres Leches Mexican 3 Milk Cake Recipes

MEXICAN TRES LECHES CAKE RECIPE

Steps:

• Preheat oven to 356 degrees F and bring eggs to room temperature for easier beating. Separate egg whites and egg yolks into two small bowls.
• Sift flour using a fine mesh strainer or flour sifter.
• Pour egg yolks, vanilla and 1/2 cup sugar into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer.
• Beat egg yolks until uniform, smooth, pale yellow and doubled in volume. Pour mixture into a separate bowl.
• Wash and dry the stand mixing bowl and whisk, add egg whites to the bowl and beat on high speed. This is the secret to a light and spongy cake.
• Slowly add half of the remaining sugar and beat until soft peaks form.
• Add remaining sugar and beat on high until stiff peaks form. Mixture should be light and fluffy and stick to the whisk attachment or beaters when scooped from the bowl.
• Gather your three bowls: one with flour, one with egg white mixture, and the other with the egg yolk mixture. Using the egg yolk mixture as your main mixing bowl, you'll add flour and then egg white mixture little by little, alternating as you fold into the batter.
• First, add two tablespoons of flour to the egg yolk mixture.
• Fold flour into the yolk mixture.
• Add a scoop of the egg white mixture to your main mixing bowl.
• Gently fold into the flour mixture.
• Add more flour.
• Fold into the cake batter.
• Add more egg white mixture.
• Gently fold in the egg white.
• Continue alternating and folding in flour and egg white until you've added everything to the main bowl. Mixture will become lighter in color as you add ingredients and the final cake batter should be smooth, thick and fluffy.
• Grease and flour an 8 1/2 or 9 inch pan. Use a pastry brush to spread the butter in the round cake pan.
• Place a cookie sheet under your cake pan. Then, pour the tres leches cake mix into the prepared pan.
• Use the spatula to scrape the batter from sides of the bowl into the pan.
• Smooth the top of your cake evenly with the spatula.
• Place your cake on the center rack of the oven and bake at 356 degrees F for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven, let sit five minutes, and then turn the cake out onto a wire rack to cool.
• Line the cooled cake pan with plastic wrap. You're going to place the cake back in the pan and then cover, so be sure you leave enough wrap on the sides to do so.
• Carefully place your cake bottom up into the lined baking pan.
• Gather your condensed milk, evaporated milk and light cream (or table cream) in separate bowls, as well as a large bowl, measuring cup and wire whisk.
• Pour the cream into the measuring cup.
• Add the sweetened condensed milk.
• Pour in the evaporated milk.
• Empty the measuring cup contents into a large bowl.
• Whisk the three milks until combined, and then pour back into the measuring cup.
• Using a fork, poke holes into the cooled tres leches cake.
• Pour the milk mixture into the holes and all over the surface of the cake. Don't forget the edges.
• Lift and fold over the flaps of the plastic wrap to cover the soaked cake.
• Once your cake is completely covered, place in the refrigerator and let rest for at least 8 hours. Overnight is best.
• Once the cake has rested, make the whipped topping. Gather your ingredients: heavy whipping cream, clear vanilla extract, sugar and vanilla pudding mix.
• Fit your stand mixer with the whisk attachment. Then add the whipping cream to the mixing bowl.
• Pour in the sugar and vanilla extract. The frosting uses a clear vanilla extract to keep it from changing color.
• Pour in the vanilla pudding mix.The pudding creates a stabilized whipped cream so you won't have to worry about it melting all over your cake in the refrigerator.
• Whip the cream on medium speed until soft peaks form. Take care not to over beat. If you do so, the cream could separate. The cream should be light and fluffy.
• Remove your tres leches cake from the refrigerator and prepare a serving dish or cake pedestal.
• Turn out your cake into the center of the dish.
• Carefully separate the pan from the cake.
• Slowly unwrap the plastic wrap by folding the wrap over itself.
• Remove the plastic wrap completely from the cake.
• Frost the sides of the cake with the whipped topping using a frosting spatula.
• Carefully frost the top of the cake, being careful not to let the spatula touch the cake directly. You don't want the cake crumbs to show up on your beautifully frosted cake.
• Gather your garnishes. If you're using strawberries, slice them in half and make a ring around the center of the cake, pressing the tops of the berries gently into the cake, cut side up. Fill in the ring with more strawberries, then sprinkle with raspberries and blueberries. Serve cold.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

3 MILK CAKE OR TRES LECHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
• Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
• Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
• Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

TRES LECHES: THREE MILK CAKE

Steps:

• Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
• Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

TRES LECHES CAKE

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.

TRES LECHES (3 MILK CAKE)

Steps:

• Preheat oven to 350.
• Separate the eggs.
• Beat the egg whites to stiff peaks and then add the 3 egg yokes 1 at a time.
• Add the sugarr, baking powder, and flour.
• Bake in a greased 13x9 pan at 350 for 15 minutes.
• Let the cake cool completely in the pan.
• When cool, poke holes in the cake with a fork all over.
• In a blender, lightly mix condensed milk, evaporated milk, and 1 cup of the whipped cream.
• Pour over cake & then top with the other cup of whipped cream.

TRES LECHES CAKE (MEXICAN 3 MILK CAKE) RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan. 2.Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. 3.In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan. 4.Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. 5.Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake. 6.Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.