Tres Leches Cake
PrepTime: 30 minutes
Total time: 1 hour, 20 minutes
Servings: 12
The best dessert to serve after a Mexican dish meal!
Total time: 1 hour, 20 minutes
Servings: 12
The best dessert to serve after a Mexican dish meal!
Ingredients:
For the Tres Leches Milk
one 14 Oz. can sweetened condensed milk
one 12 Oz. can evaporated milk
1 cup heavy cream
1 teaspoon vanilla
For the Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed
1 cup whole milk
4 large eggs, at room temperature
2 cups sugar
2 teaspoons vanilla
For the Stabilized Whipped Cream Topping
2 cups heavy whipping cream
2 tablespoons corn syrup
2 tablespoons sugar
1 teaspoon vanilla
Top with cinnamon and a strawberries(optional)
For the Tres Leches Milk
one 14 Oz. can sweetened condensed milk
one 12 Oz. can evaporated milk
1 cup heavy cream
1 teaspoon vanilla
For the Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed
1 cup whole milk
4 large eggs, at room temperature
2 cups sugar
2 teaspoons vanilla
For the Stabilized Whipped Cream Topping
2 cups heavy whipping cream
2 tablespoons corn syrup
2 tablespoons sugar
1 teaspoon vanilla
Top with cinnamon and a strawberries(optional)
Directions:
Pre-heat oven to 325, then line a 9" x 13" pan with parchment paper.
Spray pan with nonstick baking spray with flour and set aside.
Melt butter in milk over low heat, stirring occasionally until melted, then refrigerate to cool.
In a bowl, whisk together flour, baking powder, salt and cinnamon, then set aside.
In the bowl of a stand mixer, whip eggs on medium speed for 30 seconds, then slowly whip in sugar until incorporated.
Increase speed to medium-high and whip for 5 to 7 minutes until very thick and glossy.
Reduce speed to low then slowly add melted butter and vanilla.
With the mixer still on low, add flour mixture one third at a time, scraping down bowl as needed, then mix on medium speed just until fully incorporated, about 30 seconds; don’t overmix.
Pour batter into pan and spread into an even layer.
Drop the pan a few times on the counter to remove excess air bubbles.
Bake at 325 until toothpick inserted into center comes out clean, 35 to 45 minutes.
Transfer cake to wire rack and let cool 60 minutes.
For the Milk Mixture
Pour condensed milk into a glass measuring cup and cover tightly with plastic wrap.
Microwave on low power for 15 minutes, stirring and replacing plastic every 5 minutes.
Remove from microwave and whisk in evaporated milk, heavy cream and vanilla, then refrigerate to cool.
After 1 hour, use a fork to poke holes all over the top of cake (rows about ½-inch apart).
Slowly and evenly pour milk mixture over the cake.
Let cake sit at room temperature for 15 minutes, then refrigerate uncovered for at least 6 hours, or overnight.
For the Topping
After the cake has been refrigerated for at least 6 hours make and add the whipped topping.
After frosting, you can serve immediately or refrigerate until ready to serve.
To make topping: Using a stand mixer fitted with the whisk attachment, whip cream, corn syrup, granulated sugar and vanilla on high speed until soft peaks form, 1 to 2 minutes.
Frost the cake and dust with cinnamon and top each slice with a strawberry before serving. Enjoy!
Pre-heat oven to 325, then line a 9" x 13" pan with parchment paper.
Spray pan with nonstick baking spray with flour and set aside.
Melt butter in milk over low heat, stirring occasionally until melted, then refrigerate to cool.
In a bowl, whisk together flour, baking powder, salt and cinnamon, then set aside.
In the bowl of a stand mixer, whip eggs on medium speed for 30 seconds, then slowly whip in sugar until incorporated.
Increase speed to medium-high and whip for 5 to 7 minutes until very thick and glossy.
Reduce speed to low then slowly add melted butter and vanilla.
With the mixer still on low, add flour mixture one third at a time, scraping down bowl as needed, then mix on medium speed just until fully incorporated, about 30 seconds; don’t overmix.
Pour batter into pan and spread into an even layer.
Drop the pan a few times on the counter to remove excess air bubbles.
Bake at 325 until toothpick inserted into center comes out clean, 35 to 45 minutes.
Transfer cake to wire rack and let cool 60 minutes.
For the Milk Mixture
Pour condensed milk into a glass measuring cup and cover tightly with plastic wrap.
Microwave on low power for 15 minutes, stirring and replacing plastic every 5 minutes.
Remove from microwave and whisk in evaporated milk, heavy cream and vanilla, then refrigerate to cool.
After 1 hour, use a fork to poke holes all over the top of cake (rows about ½-inch apart).
Slowly and evenly pour milk mixture over the cake.
Let cake sit at room temperature for 15 minutes, then refrigerate uncovered for at least 6 hours, or overnight.
For the Topping
After the cake has been refrigerated for at least 6 hours make and add the whipped topping.
After frosting, you can serve immediately or refrigerate until ready to serve.
To make topping: Using a stand mixer fitted with the whisk attachment, whip cream, corn syrup, granulated sugar and vanilla on high speed until soft peaks form, 1 to 2 minutes.
Frost the cake and dust with cinnamon and top each slice with a strawberry before serving. Enjoy!
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