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Recipe from: makebetterfood Image Credit: Kevin |
Tres
Leches Cake
“Tres leches
cake is a creamy; rich treat that pairs well with any Mexican themed dinner
like a homemade Chipotle burrito, quinoa burrito bowl, or stacked enchiladas.
This cake can be prepared a day or two in advance and allowed to chill in the
fridge. This gives the spongy cake time to absorb the tres leches mixture which
improves with a little time. Serve with whipped cream frosting and top with
maraschino cherries.” Kevin
Preheat oven
to 350°F.
2 tablespoons
butter
1 tablespoon
all-purpose flour
Grease a 9x13
baking pan with butter and lightly sprinkle with flour, discarding any excess
flour.
1 cup
all-purpose flour
1 ½ teaspoons
baking powder
¼ teaspoon
salt
In a large
bowl, whisk together flour, baking powder, and salt.
5 eggs
Separate egg
yolks and egg whites into two bowls.
Reserved egg
yolks
¾ cup sugar
Using an
electric hand mixer, beat egg yolks with sugar on high until the mixture
becomes a
light, pale yellow.
⅓ cup milk
2 teaspoons
vanilla extract
Add milk and
vanilla extra to sugar-egg mixture and beat on low to combine.
Pour egg-milk
mixture into bowl with flour. Gently stir with a spatula until just combined.
Reserved egg
whites
Rinse the
beaters on the electric hand mixer and then beat egg whites on high until soft
peaks
form.
¼ cup sugar
While hand
mixer is on high, slowly add sugar to egg whites and beat until egg whites are
stiff
but not dry.
Gently fold
egg whites into batter until just combined.
Pour batter
into prepared cake pan and spread out with a spatula.
Bake at 350°F
until cake is a dark, golden brown and a toothpick inserted into the center
comes out clean, about 35 to 40 minutes.
Remove cake
from oven and let cool on a wire rack for 10 minutes. Turn cake out onto a wire
rack and let cool completely, about 2 hours.
Once cake has
cooled completely, poke the surface of the cake with fork every three to four
inches. Transfer cake to a rimmed serving platter or back into the baking dish.
(You need
something with sides that will prevent the liquid added in the next
step from spilling
everywhere.)
14 ounce can
evaporated milk
12 ounce can
sweetened condensed milk
¼ cup heavy
cream
Combine
evaporated milk, sweetened condensed milk, and heavy cream in a medium bowl.
Slowly
and evenly pour the three kinds of milk over the cake.
Allow the
cake to soak in the milk mixture for 30 minutes. If desired, you can cover the
cake with aluminum foil and store it in the refrigerator for up to two days
before serving. (This is a cake that improves with a little age.)
1 pint heavy
cream
6 tablespoons
sugar
Using an
electric hand mixer, whip heavy cream and sugar together until cream is thick
and
becomes spreadable. Spread over top of cake.
Maraschino
cherries
Slice and
server with maraschino cherries.
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