Best 7 Tres Leches Cake With Rum Fruit Topping Recipes

TRES LECHES CAKE WITH RUM-FRUIT TOPPING

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.
• Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
• Combine flour and cinnamon in a small bowl. Sift 1/3 cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.
• Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.
• Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.

TRES LECHES RUM CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
• Pierce cake with large fork at 1/2-inch intervals.
• Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
• In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
• Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

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!

TRES LECHES CAKE

Steps:

• 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 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven 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 on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. 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. Store cake in the refrigerator.

TRES LECHES CAKE WITH SEASONAL FRUIT

Steps:

• Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
• Allow the cake to soak overnight in the refrigerator.
• Cut the cake, garnish with the fruit and whipped cream.

TRES LECHES CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat egg whites until foamed.
• Gradually beat in sugar.
• Add yolks and beat well until combined.
• In another bowl, combine the flour, baking powder, baking soda and salt.
• Add egg mixture to dry ingredients, mixing well.
• Add milk and almond extract to mixed ingredients, mixing well.
• Pour into a greased 13" x 9" baking pan.
• Bake at 350 degrees F for 35-45 minutes, or until done.
• Cool on wire rack.
• Poke many holes all over cake with a fork.
• Topping:.
• In a large saucepan, combine condensed milk, whipping cream, corn syrup, evaporated milk, and rum.
• Carefully bring to a boil, stirring constantly, for 2 minutes.
• Remove from heat, and stir in vanilla.
• Slowly pour over cake, letting the liquid absorb.
• Cover and refrigerate.
• Serve cold, with whipped cream and strawberries if desired.