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Tres Leches
Wednesday, May 04, 2011
Oh my word...I died. I made this delicious Mexican dessert and it was fabulous! I've had Tres Leches before in restaurants but I've never made it before. It was easy to make, and the end result was way beyond my expectations...light and fluffy soaked with three milks and slathered in freshly whipped cream and strawberries (I'm on a strawberry kick remember?). My guests ooohhed and aaaahed with every bite. This recipe is a keeper.
Blend the egg yolk and sugar until pale yellow.
Beat the egg whites until soft peaks form. Add the sugar.
Beat the egg whites until stiff peaks form.
Fold egg whites into the yolk mixture.
Pour in pan and cook until golden brown.
Let cool and turn over onto a rimmed platter.
Poke holes in cake with fork. Make sure to get around the edges.
Pour blended milk mixture on cake and let sit 30 minutes to absorb. Recipe says to use all but 1 cup of the milk mixture. I use it all. Different strokes for different folks.
Whip whipping cream and add sugar.
Spread liberally on cake.
Top with freshly cut strawberries or raspberries. Enjoy!
Tres Leches (three milks)
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped strawberries or raspberries. Cut into squares and serve.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped strawberries or raspberries. Cut into squares and serve.
Can I have some? It looks amazing!
Thanks JT. It is delicious...and easy to make. I wish I could give you a bite.