recipes

Friday, April 29, 2016

TRES LECHE CAKE

 





Tres Leches Cake- 3 milks


Ingredients

For the Cake Layers:

  • 1 cup all-purpose flour
  • 1 and ½ tsp baking powder
  • ¼ tsp salt
  • 5 whole eggs, separated
  • 1 cup sugar, divided into ¾ and ¼ cups
  • 1 tsp vanilla extract
  • ⅓ cup 2% or whole milk

For the 3 milks:

  • ⅔ of a 12 oz can evaporated milk
  • ⅔ of a 14 oz can sweetened condensed milk
  • ¼ cup heavy  cream

Frosting :

  • 2½ cups heavy whipping cream
  • 2½ tbsp granulated sugar
  • 1 lb fresh strawberries- to top the cake - around the edges

Instructions

 Making the  Layers: Preheat Oven to 350 and  Butter and flour two 9" round cake pans

  1. Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1½ tsp baking powder and ¼ tsp salt. Set aside.
  2. Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in ⅓ cup milk and 1 tsp vanilla extract.
  3. Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
  4. With a whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
  5. Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.
  6. When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Prep the 3-milk :

  1. In a large measuring cup with a pouring lip, stir together ⅔ of the evaporated milk, ⅔ of the sweetened condensed milk and ¼ cup heavy cream.

Assembling the Cake:

  1. Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).
  2. Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
  3. Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.
  4. Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.
  5. Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.

How to Make the Frosting

  1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
  2. Beat 2½ cups heavy whipping cream and 2½ Tbsp sugar on high speed until thick and spreadable (about 1½ to 2 minutes). Don't over beat or it will turn buttery. Refrigerate until ready to use.
for a strawberry glaze----------follow this recipe and place glazed berries on top of your finished cake

2 cups (1 pint) ripe strawberries, washed and hulled 
3/4 cup sugar
1/4 cup cold water
1 dash salt
1 1/2 tablespoons cornstarch 
1 teaspoon unsalted butter 
choose the cutest ones




2. Crush the remaining berries and place in a saucepan with sugar, water, salt and cornstarch. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Stir in the butter. Cool slightly.
3. Arrange the uncooked berries on top of the cake. Spoon the glaze over all. Chill for several hours.

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