Does anyone have a good recipe for tres leches cake?

Peach

This months Family Circle magazine has a recipe for it. The picture looks
good, but I haven't tried making it.

ALS

On Thu, 30 Sep 2004 09:04:14 -0400, wrote:

>Does anyone have a good recipe for tres leches cake?
>
>Peach

This is the recipe I use. Gets raves every time I make it.

Mary


Three-Milk Cake (Pastel de Tres Leches)--courtesy of the Houston
Chronicle

This dessert is a favorite on the menus at many Houston Mexican and
South American restaurants. Arnaldo Richards of Pico's reworked a
previously published recipe to fit a 13-by-9-by-2-inch pan, which is
more common to home cooking.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
baking pan. Sift flour with baking powder. In large bowl with clean
beaters, beat egg whites until frothy. Add sugar gradually, beating to
form stiff peaks.

Add yolks, one at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45
minutes.

Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
over cake and let sit until all the mixture is absorbed, 20 to 30
minutes.

Prepare Meringue and refrigerate. Before serving, cut cake into
squares and spread Meringue over each. Garnish as desired with fresh
berries and mint leaves.


Topping

1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
1 cup each milk and sour cream

Combine milks and sour cream (do not beat). Use as directed.


Meringue

1 cup sugar
1/2 cup water, heated
3 egg whites

Combine sugar and water in a saucepan. Let sit until sugar is
dissolved. In clean electric mixer bowl with clean beaters, beat egg
whites. Slowly pour sugar syrup over egg whites, beating constantly
until meringue holds stiff peaks. Store in refrigerator. This can be
served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Note: The newspaper clipping for this recipe that I have is exactly
the same as the one above except it calls for a whipped cream topping
instead of a meringue. I've had it prepared both ways in restaurants
here, and both ways are equally yummy. The whipped cream topping
recipe is below.


Whipped Cream Topping

2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract

Chill cream, bowl, and beaters thoroughly. Beat cream with electric
mixer until it begins to thicken. Gradually add sugar and vanilla and
beat until stiff peaks form. Cover top and sides of cake with whipped
cream with a spatula or knife. Cut cake and serve (or cut the cake in
squares and top with whipped cream when it is served).

In article >,
MareCat > wrote:

> Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
> over cake and let sit until all the mixture is absorbed, 20 to 30
> minutes.

Can the cake absorb that much topping? (12 oz. evaporated milk, 14
ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

--
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please mail OT responses only

Scott wrote:
>
> In article >,
> MareCat > wrote:
>
> > Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
> > over cake and let sit until all the mixture is absorbed, 20 to 30
> > minutes.
>
> Can the cake absorb that much topping? (12 oz. evaporated milk, 14
> ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)
>


The most common procedure I've seen is to 'baste' the cooling cake
repeatedly with the milk mixture. It seems to absorb more that way. The
cake does get very soft and is served on a deep platter to catch the
milk syrup.

On Thu, 30 Sep 2004 21:07:07 GMT, Scott
> wrote:

> In article >,
> MareCat > wrote:
>
> > Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
> > over cake and let sit until all the mixture is absorbed, 20 to 30
> > minutes.
>
> Can the cake absorb that much topping? (12 oz. evaporated milk, 14
> ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

Some tres leches cakes are "wet", others are "dry" and all
are good. I'd never turn down a piece of that cake!

sf
Practice safe eating - always use condiments

On Thu, 30 Sep 2004 21:07:07 GMT, Scott >
wrote:

>In article >,
> MareCat > wrote:
>
>> Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
>> over cake and let sit until all the mixture is absorbed, 20 to 30
>> minutes.
>
>Can the cake absorb that much topping? (12 oz. evaporated milk, 14
>ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

Yes. The result is super-saturated yummy goodness.

On Thu, 30 Sep 2004 21:07:07 GMT, Scott
> wrote:

> In article >,
> MareCat > wrote:
>
> > Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
> > over cake and let sit until all the mixture is absorbed, 20 to 30
> > minutes.
>
> Can the cake absorb that much topping? (12 oz. evaporated milk, 14
> ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

Some tres leches cakes are "wet", others are "dry" and all
are good. I'd never turn down a piece of that cake!

sf
Practice safe eating - always use condiments

On Thu, 30 Sep 2004 21:07:07 GMT, Scott >
wrote:

>In article >,
> MareCat > wrote:
>
>> Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
>> over cake and let sit until all the mixture is absorbed, 20 to 30
>> minutes.
>
>Can the cake absorb that much topping? (12 oz. evaporated milk, 14
>ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

Yes. The result is super-saturated yummy goodness.

In article >,
MareCat > wrote:

> Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
> over cake and let sit until all the mixture is absorbed, 20 to 30
> minutes.

Can the cake absorb that much topping? (12 oz. evaporated milk, 14
ounces sweetened, condensed milk, 1 cup milk, 1 cup sour cream)

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

This months Family Circle magazine has a recipe for it. The picture looks
good, but I haven't tried making it.

ALS