Ayuda!! Tres Leches!!

Español By rosiecast Updated 16 Jun 2010 , 3:27am by rosiecast

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rosiecast Posted 16 Jun 2010 , 1:31am
post #1 of 3

Chicas necesito receta de Tres leches. Porfis ayudenme. recetas, fotos, ideas, frosting, Gracias!!!

2 replies
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chikadodle Posted 16 Jun 2010 , 2:09am
post #2 of 3

Here is the recipe I use from King Arthur Flour. Yummy and super easy to make. It comes out very wet, but that's how it's supposed to be.

Tres Leches Cake
"Three Milk" Cake, a Mexican favorite, is an extremely moist, dense cake, served most often with fresh fruit.

1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs, separated
1/2 teaspoon cream of tartar OR 1 teaspoon lemon juice
1 1/2 cups sugar
1/3 cup cold water
2 teaspoons vanilla extract
1 teaspoon almond extract

1 cup heavy cream
1 can (14 ounces) sweetened condensed milk OR 1 can (14 ounces, 1 1/4 cups) dulce de leche
1 small can (5 ounces) evaporated milk
1 tablespoon brandy or light rum, OR 2 teaspoons vanilla extract

Whipped Cream
1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract
2 tablespoons unflavored mousse mix (optional)

Cake: In a medium-sized bowl, whisk together the flour, baking powder and salt. Separate the eggs, and in a separate bowl, beat the egg whites with the cream of tartar or lemon juice until soft peaks form. In another bowl, beat the egg yolks until they're pale yellow and fluffy. Add the sugar and continue to beat until the mixture falls from the beaters in ribbons. Add the cold water, vanilla, and almond extracts. Mix in the dry ingredients, then gently fold in the beaten egg whites.

Spoon the batter into a greased and floured 9 x 13-inch pan. Level it with a spatula. Bake the cake in a preheated 350�F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and let it cool in the pan for 15 minutes.

Using a fork, poke holes all over the cake. Mix together the cream, sweetened condensed milk or dulce de leche*, and evaporated milk, and pour the mixture over the cake slowly, so the cake will absorb it. Refrigerate the cake for several hours or overnight, to allow the flavors to meld and the texture to set. *Note: If you're using dulce de leche, whisk it together with the cream a bit at a time, to be sure you end up with a smooth mixture.

Just before serving, make the whipped cream. Whip the cream with the sugar, flavoring and mousse mix, if you're using it. Spread the whipped cream over the cake, and decorate it with sliced fruit. Refrigerate any leftovers. Yield: 16 servings.

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rosiecast Posted 16 Jun 2010 , 3:27am
post #3 of 3

Thanks Chikadodle!!

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