tres leches

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy milks and topped with a light and fluffy whipped cream frosting.

Tres Leches Cupcakes

flour

tsp baking powder

tsp salt

cinnamon

eggs;

Sugar; divided

Coconut Milk

tsp Vanilla Extract

heavy whipping cream

can sweetened condensed milk

evaporated milk

sugar

cinnamon sugar

strawberries

Set oven to 350 degrees F and line a muffin pan with cupcake liners.

In a large bowl combine flour, baking powder, salt and cinnamon.

In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gently incorporate yolk mixture into flour mixture.

Beat egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until stiff but not dry. Gently fold egg whites into batter until incorporated being careful not to over mix.

Scoop batter into cupcake liners and bake for 15 minutes or until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely (about 10 minutes).

For the Cupcakes:

In a bowl combine 1/2 cup heavy whipping cream, one can of sweetened condensed milk, and evaporated milk. Whisk until smooth and combined.

Score the tops of each cupcake with a sharp knife so liquid can easily be absorbed.

Pour one tablespoon at a time into each cupcake, let it absorb and continue until you have put 3 tablespoons into each cupcake. Let them stand and absorb for about 20 minutes.

For the Tres Leches:

Beat the heavy whipping cream in a large bowl until soft peaks form, add the powdered sugar and continue to beat until stiff. Pipe the whipped cream onto each cupcake and sprinkle with cinnamon and sugar and top with fresh sliced strawberries.

For the Topping:

Receta fácil para preparar una deliciosa torta o pastel tres leches de chocolate con cobertura de dulce de leche y coco

Pastel tres leches de chocolate con dulce de leche

tazas de harina (regular)

cucharadas de cacao en polvo sin azúcar

tazas de azúcar

cucharadita de sal

cucharaditas de bicarbonato de sodio

cucharadas de mantequilla derretida – se puede reemplazar con aceite vegetal

cucharaditas de vinagre (de sidra de manzana o vinagre blanco)

cucharaditas de vainilla

tazas de agua tibia

onzas de leche condensada

onzas de leche evaporada

tazas de crema de leche

cucharadas

onzas de mascarpone (puede usar queso crema en su lugar)

taza de crema de leche (crema de leche o nata liquida para batir)

onzas de dulce de leche (agregar más a gusto)

Coco tostado

Ralladura o virutas de chocolate

Pre-caliente el horno a 350F (175C) y ligeramente engrase/enharine el molde del pastel.

Cierna o tamice la harina en un tazón mediano.

Agregue el cacao en polvo y el azúcar, use una cuchara para mezclarlos.

Agregue la sal y el bicarbonato de sodio, continúe mezclando con la cuchara hasta que todo esté bien combinado.

Haga tres agujeros en la mezcla de la harina: uno grande para la mantequilla derretida o el aceite, y dos más pequeños para el vinagre y la vainilla. Agregue la mantequilla derretida, el vinagre, y la vainilla en sus respectivos agujeros.

Agregue el agua tibia y continúe mezclando con la cuchara hasta que tenga una masa suave.

Vierta la masa del pastel en el molde para hornear y hornee a 350F (175C) durante ~ 45 minutos  (~30 minutes para los moldes pequeños) o hasta que al insertar y sacar un palillo en el centro del pastel salga limpio.

Saque el pastel del horno y déjelo enfriar.

Para el bizcocho o pastel de chocolate:

Combine la leche condensada, la leche evaporada y la crema/leche en un tazón. Agregue el ron (o la esencia de ron/vainilla). Mezcle bien y pruebe para verificar el sabor.

Se deja la torta en el molde donde se horneo y se usa un tenedor o un pincho para hacer agujeros en todo el pastel.

Lentamente y con cuidado vierta la mezcla de las tres leches sobre el pastel. Es mejor agregar la mezcla de poco a poco, y  dejar que el pastel absorba la mezcla, y seguir así sucesivamente.

Guarde el pastel en la refrigeradora y déjelo reposar para que el líquido de las tres leches tenga tiempo de remojar y empapar todo el pastel - 24 horas es lo ideal. Si usó un molde desmontable recomiendo colocarlo dentro de un platillo o una bandeja más grande en caso de que un poco del líquido se escape.

Para la mezcla de las tres leches:

Mezcle el mascarpone (o queso crema) con el dulce de leche hasta obtener una mezcla suave.

Use una batidora eléctrica para batir la crema de leche hasta que se empiezan a formar picos. Use una cuchara para incorporar  la crema batida a la mezcla del mascarpone y dulce de leche.

Puede dejar el pastel en el molde, o si uso un molde desmontable puede transferir el pastel, con cuidado y mucha delicadeza, a una bandeja o plato pastelero.

Use una espátula para extender la mezcla de dulce de leche y crema sobre el pastel – y también en los lados si lo saco del molde.

Decore el pastel con el coco tostado y la ralladura de chocolate.

Refrigere la torta durante una hora al menos antes de servir y guárdelo refrigerado.

Para el glaseado o la cobertura de dulce de leche con mascarpone:

i first had this cake at a restaurant in Houston several years ago and loved it - one day it sounded so good so i looked online for a recipe - baking from scratch is not my forte so i decided to cheat - it turned out great - i've been making it ever since with the Duncan Hines box mix - even put it in a charity auction and it...

Cheater's Tres Leches Cake

box duncan hines butter recipe yellow cake mix

can(s) eagle brand condensed milk

can(s) evaporated milk

pt heavy whipping cream

medium cool whip

eggs

1½ tsp vanilla extract

½ tsp baking powder

salt

milk

heavy cream (+1½ tablespoons for milk mixture)

Preheat the oven to 350°F (175C/160C Fan) and prepare a cupcake tray with 9 cupcake cases.

In a medium bowl, using a handheld electric whisk, beat the egg whites on high for a couple of minutes until soft peaks form. Begin to slowly add ⅓ cup of sugar (adding about a half tablespoon at a time). Continue to beat on high until glossy stiff peaks form. Set aside.

In a separate large bowl, using the same whisk (no need to change the beaters), beat the egg yolks, vanilla and remaining (approximately 2 tablespoons) sugar. Beat for a minute or two until light and frothy. Add the flour, baking powder, cinnamon, salt and milk. Mix together with a spatula to combine.

Add a large spoonful of the egg white mixture to the egg yolk mixture and mix together - this will help to loosen the heavier egg yolk mixture in preparation for adding the rest of the egg white meringue. Now add the remaining egg whites in and fold gently to incorporate. Try not to knock out all of the air - this will help make for cakes that soak up a good amount of the milk later.

Spoon your batter into the prepared cupcake tray, filling the cases to half or three quarters full. Place in the centre of the oven and bake for about 20 minutes until a skewer inserted in the centre comes out clean.

While baking, mix your evaporated milk, condensed milk and 1½ tablespoon of heavy cream together and set aside.

Remove the baked cakes from the oven, but leave in the tin. Wait about five minutes, then poke with a toothpick all over and start to add the milk mixture. Using a spoon gently add a little to the tops of the cakes, spreading over the surface to allow this to soak in. Only a little will soak in at a time, so repeat the process three or four times adding just a little of the milk each time until the cakes stop soaking this up. You can now opt to wait and repeat again in half an hour or an hour (at which point the cake may take a bit more liquid), or you can reserve the remaining milk mixture to be served alongside the cupcakes.

Whip your remaining heavy cream with your powdered sugar and ½ tsp of vanilla. Dollop or pipe on top of your cupcakes and dust with some additional cinnamon. You can add a pipette of the milk mixture or serve this alongside.

Delicious chocolate tres leches cake topped with a creamy dulce de leche frosting and toasted coconut.

Chocolate tres leches cake with dulce de leche frosting

all-purpose flour

cocoa powder

tsp baking soda

melted butter – can replace with oil

apple cider vinegar

vanilla extract

water (lukewarm)

oz condensed milk

oz evaporated milk

cream heavy cream and 1 cup of milk

oz of mascarpone

oz dulce de leche (add more to taste)

Toasted coconut

Chocolate shavings

Pre-heat the oven to 350F (175C) and lightly grease/flour a 9-inch round cake mold.

Sift the flour in a medium sized mixing bowl.

Use a mixing spoon to stir in the sugar and cocoa powder.

Mix in the salt and baking soda.

Make three holes: a large one for the melted butter or oil, and a couple of smaller ones for the vinegar and the vanilla.

Add the water and continue mixing with the spoon until you have a smooth batter.

Pour the cake batter into the baking mold and bake at 350 for ~45 minutes for a 9X13 cake (~30 minutes for a smaller round cake) or until you stick a toothpick in the middle and it comes out clean.

Remove the cake from the oven and let it cool down.

For the chocolate cake:

Combine the condensed milk, evaporated milk, and cream/milk with the rum in bowl. Stir until mixed and taste.

Leave the cake in the baking mold and use a skewer to poke holes all over the cake.

Gently and slowly pour the three milks mix over the cake. I find it best to pour a little bit over, then let it absorb, then pour some more, and so on.

Let the cake rest in the refrigerator overnight – 24 hours is ideal. If using a springform mold I recommend placing it on top of large flat bowl or platter, just in case any of the liquid leaks out (none or very little will leak with the mold is very tight).

For the tres leches:

Mix the mascarpone with the dulce de leche until you have a smooth mix.

Use an electric mixer or a whisk to whip the heavy cream until stiff peaks start to form. Use a mixing spoon to fold the whipped cream into the mascarpone dulce de leche mix.

You can leave the cake in the mold, or if you used a springform mold you can gently place the cake on a large platter (some of three milk liquid will still leak out when you remove the sides of the mold)

Use a spatula or icing spreader to spread the frosting over the cake – on top and on the sides if removed from the baking mold.

Add the toasted coconut and chocolate shavings on top of the frosting.

Chill the cake for an hour before serving and keep refrigerated.

For the dulce de leche frosting:

This homemade Tres Leches Cake recipe is soft and fluffy and soaked in three types of milk, for an easy Mexican dessert you won&#039;t be able to resist.

Tres Leches Cake Recipe

all purpose flour

sugar (divided)

tsp vanilla extract

oz sweetened condensed milk

heavy cream

strawberries (sliced, optional)

Preheat oven to 350 degrees F. Coat a 9x13&quot; baking dish with non-stick spray or butter and set aside.

In a large bowl combine the flour, baking powder, cinnamon and salt, whisk together.

Separate the egg yolks from the egg whites and place each in a separate bowl. To the egg yolks, add in ¾ cup of granulated sugar and beat with a mixer until light pale and silky. Stir in the milk and vanilla extract until smooth and silky. To the bowl with the egg whites, use clean beaters to beat until soft peaks form, while adding in the remaining ¼ cup of granulated sugar. The egg whites should fold over themselves when you lift the beaters out of the bowl.

Pour the egg yolk mixture into the bowl with the flour and use a sturdy rubber spatula to mix the two together until no flour clumps remain. Add in the egg whites and gently fold the batter over until the egg whites are incorporated. Make sure not to over mix the batter, as this can result in a flat cake.

Scoop or pour batter into the prepared baking dish and smooth out top. Bake for 30 minutes, until toothpick inserted in center comes out clean. Let cool until only slightly warm.

For The Cake:

Combine the evaporated milk, sweetened condensed milk and heavy cream in a large mixing bowl (or measuring cup for easy pour). Poke several holes over the top of the cake, all the way to the bottom, using a fork. Slowly pour the milk mixture over the cake and allow it to absorb completely.

For The Milks:

In a chilled glass or metal bowl, beat the heavy whipping cream until stiff peaks form, adding in the powdered sugar as you go. Spread over the tres leches cake and top with cinnamon sugar and freshly sliced strawberries if desired.

For The Frosting:

https://www.youtube.com/watch?v=kJnGpoZw02w

This ultra-moist Tres Leches Cake Recipe is soft and fluffy, and soaked in a sweet milk mixture, then topped with a gorgeous amount of whipped cream.

FULL PRINTABLE RECIPE HERE: https://iwashyoudry.com/tres-leches-cake-recipe/

INGREDIENTS NEEDED:

For The Cake:
1 cup all purpose flour
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
5 large eggs
1 cup sugar, divided
⅓ cup whole milk
1 tsp vanilla extract

For The Three Milks:
8 oz evaporated milk
14 oz sweetened condensed milk
½ cup heavy cream

For The Frosting:
2 cups heavy cream
3 tbsp powdered sugar
1 tbsp cinnamon sugar
2 cups strawberries, sliced, optional

You can even make this recipe into cupcakes that are absolutely adorable and so delish! 
https://iwashyoudry.com/tres-leches-cupcakes/

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How To Make Tres Leches Cake at Home!

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.

Tres Leches Cake

eggs (separated)

sweetened condensed milk

confectioners' sugar

Preheat oven to 350 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.

Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.

Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.

Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.

Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.

In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake. Then yum, eat it all up.

Torta De Tres Leches (3 Milks Cake)

baking powder

(12 oz evaporated milk)

(14 oz sweetened condensed milk)

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leaving flaps on either side of the pan to form "handles".  Spray the parchment with cooking spray.

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.

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. Cool the cake in a baking rack, then turn cake out onto a rimmed platter.

Combine condensed milk, evaporated milk, and heavy cream in a small jar or pitcher. When cake is cool, pierce the surface with a fork or toothpick several times. Slowly drizzle all but about 1/2 cup of the milk mixture—use a basting brush to get as much around the edges of the cake as you can. Save the remaining 1/2 cup for serving, if you want.

Allow the cake to absorb the milk mixture for at least 30 minutes.

To ice the cake, whip 1 3/4 cups heavy cream with 1 tsp of vanilla extract &amp; 2 1/2 tablespoons of sugar until it&#039;s thick and spreadable.

Spread the whipped cream over the surface of the cake. Cut into squares and serve.

For the Whipped Cream:

A classic tres leches cake, but gluten free

Gluten Free Tres Leches Cake

Cup softened butter (or dairy free butter substitute)

Cup white sugar

eggs (separated (whites in a clean, dry bowl))

14 oz can sweetened condensed milk (or condensed coconut milk or coconut milk creamer)

evaporated milk (or full-fat coconut milk)

heavy cream (or full-fat coconut milk)

Cups heavy cream (or coconut cream

Tbsp sugar

cinnamon (for dusting)

Preheat the oven to 350° Fahrenheit. Grease a 9x13inch pan with butter or cooking spray. In a small bowl, whisk together the flour, baking powder, and salt, then set aside. Using an electric mixer, beat the plain egg whites in their own large bowl until soft peaks form. Add 1/2 cup of the sugar and continue to beat until stiff peaks form, then set aside. In a third, large bowl, beat together the butter, remaining 1/2 cup of sugar, egg yolks, and vanilla until lighter and fluffy. Add the dry ingredients into the egg yolk bowl and stir together until combined (it will be thick/stiffer). Using a spatula, stir in 1/3 of the stiff egg whites until the batter is smoother and easier to work with, then add in the remaining egg whites 1/3 at a time and fold in carefully.

Pour batter into the prepared pan and smooth so that it covers the pan evenly. Bake for 20-30 minutes or until a knife inserted in the middle comes out clean. When the cake is done, let it cool completely before pouring the sauce mixture over it.

While the cake is cooling, whisk together the sauce: the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake is cool, use a long-pronged fork to poke holes all over the cake (the more the better!) so that the sauce can soak in. Pour the sauce over the cake and save about 1/2 cup in a container to add for plating (it will look like too much, but it will all soak in when left to sit in the fridge!). Chill the cake (covered) and the saved container of extra sauce in the fridge for at least 4 hours, and preferably overnight.

Once the cake has chilled, before removing it from the fridge, beat the final topping together using an electric mixer. Beat the cream, powdered sugar and vanilla until stiff peaks form. Remove the cake from the fridge and, using a spatular or spoon, spread the whipped cream evenly over the top of the cake (it will form a 1/2-inch or more layer). Dust cinnamon over the top of the cake (optional, but great flavor!). And serve! We recommend using a large spatula to get the cake pieces out - they're a bit tricky!

A deliciously moist cake made with three types of milk: sweetened condensed, cream, and evaporated milk. Perfect for any occasion.

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Top Tags

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