Best 3 Best Tres Leches Cake Recipes
Searching for a delectable dessert that tantalizes taste buds and leaves a lasting impression? Look no further! The "Best Tres Leches Cake" stands out as a culinary masterpiece, embodying a symphony of flavors and textures that will transport you to dessert heaven. With three types of milk soaking into the spongy cake, each bite promises a harmonious blend of richness, moisture, and a hint of sweetness. As you delve into its creamy layers, you'll discover a symphony of textures, from the soft crumb to the velvety frosting, creating an experience that transcends the ordinary. Prepare to embark on a culinary journey where every spoonful of this remarkable cake promises pure indulgence.
Let's cook with our recipes!
BEST TRES LECHES CAKE
The English have their trifle, Italians have tiramisu, and Latinos have pastel de tres leches, or three milk cake. This scrumptious sponge cake absorbs its bath of sweetened condensed, evaporated and whole milk before being topped with whipped cream. Served with fresh fruit or as is, it's the perfect party dessert.
Provided by RuthE
Time 4h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup.
- Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates).
- Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes.
- Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork.
- Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours.
- Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 33.2 g, Cholesterol 100.2 mg, Fat 12 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 164.1 mg, Sugar 27.3 g
THE BEST TRES LECHES CAKE
This is SO GOOD! It's a moist, rich, sweet and yummy cake, made with a simple sauce that is poured over it, and slowly seeps into it. Leaving you with heaven in every bite. "Tres Leche" means three milks therefor, this cake has three different types of milk: condensed, evaporated and regular milk. The top of the cake is ugly, because you have to poke holes in it, so I like to top it with whipped topping, and berries. Try it!
Provided by leenielt3
Categories Dessert
Time 2h20m
Yield 15-24 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the cake mix, eggs, and water in a large bowl.
- Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean.
- Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined.
- Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake.
- Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight).
- Top with whipped topping, and enjoy!
Nutrition Facts : Calories 259.9, Fat 8.5, SaturatedFat 3.2, Cholesterol 52, Sodium 290, Carbohydrate 40.2, Fiber 0.4, Sugar 25.9, Protein 6
EMRIL'S TRES LECHES CAKE- THE BEST!!!
Emril's cake is amazing! Light and fluffy with a creamy milk mixture to pour on top along with whipped cream. Rich and delicious, this cake is great for any occasion or get together. Fun and fairly easy to make as well! Make sure it is refrigerated at least 4 hours or overnight before you serve it...it is best cold! Enjoy!
Provided by Ria Bia
Categories Dessert
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
- Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
- In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
- Add the egg yolks, 1 at a time, beating well after each egg is added.
- In a small mixing bowl, sift together the 2 cups flour and baking powder.
- Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.)
- Add 1 teaspoon of the vanilla extract.
- Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
- In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
- Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
- Pour 1/2 of the remaining milk mixture over the warm cake.
- When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
- Serve the cake with the reserved chilled milk sauce.
Nutrition Facts : Calories 539.4, Fat 25.5, SaturatedFat 15, Cholesterol 164.2, Sodium 177.6, Carbohydrate 68.8, Fiber 0.4, Sugar 53.1, Protein 10.6
Tips:
- For a richer flavor, use whole milk and heavy cream instead of evaporated milk and condensed milk.
- If you don't have a 9x13 inch baking pan, you can use a 10-inch springform pan.
- Make sure the cake is completely cool before pouring the tres leches mixture over it. This will help the cake absorb the mixture evenly.
- Refrigerate the cake for at least 4 hours, or overnight, before serving. This will allow the cake to set and the flavors to develop.
- Tres leches cake can be stored in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Tres leches cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, rich flavor, and creamy topping, it's sure to be a hit with everyone who tries it. Whether you're a beginner baker or a seasoned pro, I encourage you to give this recipe a try. You won't be disappointed!
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