You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Tres Leches?
- Thread starter moyn
- Start date
Here is my favorite one, posted by e. in SF - REC: Tes Leches Cake
Here it is, from e. in SF:
Here's a really good one. . . I usually make it in a deep 9" cake pan and it's incredibly good with strawberries served on the side. I use whipped cream as the frosting but traditionally, a meringue frosting similar to 7 minute frosting is used.
Enjoy.
TRES LECHES
1 cup sugar, divided
5 large eggs, separated
1-3 cup milk
1-2 teaspoon vanilla extract
1 cup all-purpose flour
1 1-2 teaspoons baking powder
1-2 teaspoon cream of tartar
Milk Syrup (recipe follows)
Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish or a deep 9" cake pan. Beat 3-4 cup sugar and egg
yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining 1-4 cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan.
Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire
rack. Unmold cake onto a deep, large platter. Pierce cake all over with a fork.
Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue or whipped cream. Refrigerate the cake covered
at least 2 hours before serving. Makes 8 to 10 servings.
MILK SYRUP
1 (12-ounce) can evaporated milk
1 cup each: sweetened condensed milk and
whipping cream
1 teaspoon vanilla extract
Combine evaporated milk, sweetened condensed milk, cream, vanilla. Whisk until well mixed.
Here it is, from e. in SF:
Here's a really good one. . . I usually make it in a deep 9" cake pan and it's incredibly good with strawberries served on the side. I use whipped cream as the frosting but traditionally, a meringue frosting similar to 7 minute frosting is used.
Enjoy.
TRES LECHES
1 cup sugar, divided
5 large eggs, separated
1-3 cup milk
1-2 teaspoon vanilla extract
1 cup all-purpose flour
1 1-2 teaspoons baking powder
1-2 teaspoon cream of tartar
Milk Syrup (recipe follows)
Preheat oven to 350 degrees. Generously butter a 13-by-9-by-2-inch baking dish or a deep 9" cake pan. Beat 3-4 cup sugar and egg
yolks until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat egg whites to stiff peaks, adding cream of tartar after 20 seconds. Gradually add remaining 1-4 cup sugar, and continue beating until whites are glossy and firm but not dry. Gently fold whites into yolk mixture. Pour batter into prepared pan.
Bake cake until it feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool completely on a wire
rack. Unmold cake onto a deep, large platter. Pierce cake all over with a fork.
Pour Milk Syrup over cake. Spoon the overflow back on top until all is absorbed. Using a wet spatula, spread top and sides of cake with a thick layer of Meringue or whipped cream. Refrigerate the cake covered
at least 2 hours before serving. Makes 8 to 10 servings.
MILK SYRUP
1 (12-ounce) can evaporated milk
1 cup each: sweetened condensed milk and
whipping cream
1 teaspoon vanilla extract
Combine evaporated milk, sweetened condensed milk, cream, vanilla. Whisk until well mixed.
michael-in-phoenix
Well-known member
Hi Sandra. I made this one from Rick Bayless for my son's "Miami, Florida" city report...
...the class devoured it heartily, and many moms wanted the recipe. I will make it again.
Click on the link,
Michael
http://fronterakitchens.com/cooking/recipes/recipe_celebrationcake.html
...the class devoured it heartily, and many moms wanted the recipe. I will make it again.
Click on the link,
Michael
http://fronterakitchens.com/cooking/recipes/recipe_celebrationcake.html
Right, I made one version...
I had already made this other recipe before I got your responses, I used a box white cake (shhh) and the syrup the same ingredients, just more quantity, but I did not use it all, it just would not absorb - maybe the box cake is too dense?
Also, how wet is this cake supposed to be? I just cut into it, some parts of it (top mostly) are soaking wet, and the bottom and some edges are dry-ish - it almost looks like a marble cake - does this sound right? or does it have to be evenly wet throughout?
What an odd cake - those Nicaraguans have invented an odd cake...
And Michael, thanks for the link, but I just cannot bring myself to make any recipe of Rick Bayless' - I think he is a pompous condescending imp that doesn't always know what he is talking about -
"though mostly a bakery cake, I assume, since recipes for it are scarce in cookbooks"
Duh! Maybe because it's not a Mexican recipe?!?!?!
ARG - I have NO patience for him...
rant over....
I had already made this other recipe before I got your responses, I used a box white cake (shhh) and the syrup the same ingredients, just more quantity, but I did not use it all, it just would not absorb - maybe the box cake is too dense?
Also, how wet is this cake supposed to be? I just cut into it, some parts of it (top mostly) are soaking wet, and the bottom and some edges are dry-ish - it almost looks like a marble cake - does this sound right? or does it have to be evenly wet throughout?
What an odd cake - those Nicaraguans have invented an odd cake...
And Michael, thanks for the link, but I just cannot bring myself to make any recipe of Rick Bayless' - I think he is a pompous condescending imp that doesn't always know what he is talking about -
"though mostly a bakery cake, I assume, since recipes for it are scarce in cookbooks"
Duh! Maybe because it's not a Mexican recipe?!?!?!
ARG - I have NO patience for him...
rant over....
michael-in-phoenix
Well-known member
Sorry Sandra. Didn't know Rick was on your "list". I really liked his version...
...and, as I said, would make it again.
I have a couple that rub me the wrong way too. And, from reading this board, it seems most of us do.
Michael
...and, as I said, would make it again.
I have a couple that rub me the wrong way too. And, from reading this board, it seems most of us do.
Michael
He seems a hopeless twit to me also.Did you prick your cake before pouring
the syrup over it. Could be the density of the cake as you mentioned. I think the cake is delicious (and I am not a "sweet" eater) and it does need to be uniformly moist, but not soggy.
Tres Leches
8 servings
1 hour 15 minutes 30 mins prep
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
1/2 teaspoon almond extract
10 maraschino cherries
Preheat oven to 350 degrees F (175 degrees C).
Butter and flour bottom of a 9 inch springform pan.
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.
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.
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.
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.
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.
Stir in almond extract.
Frost cake with whipped cream and garnish with cherries.
the syrup over it. Could be the density of the cake as you mentioned. I think the cake is delicious (and I am not a "sweet" eater) and it does need to be uniformly moist, but not soggy.
Tres Leches
8 servings
1 hour 15 minutes 30 mins prep
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
1/2 teaspoon almond extract
10 maraschino cherries
Preheat oven to 350 degrees F (175 degrees C).
Butter and flour bottom of a 9 inch springform pan.
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.
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.
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.
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.
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.
Stir in almond extract.
Frost cake with whipped cream and garnish with cherries.