recipe for tres leches cake please
I'm throwing a baby shower and the mom to be likes tres leches cake! I would like to test some recipes before baking it for the event. Can you please send some good recipes for this cake my way! Thanks a bunch
This is my aunt's recipe... I suppose you could make your own poundcake to start... but this is deeply satisfying to a tres leches lover!
2 Etenmann's Butter Pound Cakes
1 Can Condensed Milk
1 Can Evaporated Milk
1 Pint Heavy Whipping Cream
5 Tablespoons Sugar
1/4 Teaspoon Vanilla Extract
Cut the pound cakes in half (length wise) put them in an 8 1/2 x 11 pan and poke holes in them with a fork. Mix the three milks, three egg yokes and vanilla extract together and pour over cake. Then whip egg whites until stiff, add sugar, spread on the top of the cake and brown in oven. Taste best if you refrigerate over night.
Can someone describe what Tres Leches cake tastes like? I know that's hard to do, but it's not something I'm going to find in Toronto. It sounds like cake with milk poured over it which does not appeal! But I understand people love it.
I've been eyeing this Bayless version for years but it sounds like it's not traditional:
This recipe sounds very delicious! I am personally not a huge fan of tres leches, but it's satisfying in a goopy sweet way. I grew up in Miami, and the recipe I posted pretty much approximates what you find in little tin foil cups at Cuban restaurants around town, topped with half a maraschino cherry. It's pretty tooth-achingly sweet. I'm not sure if people like it who didn't grow up with it... The Bayless version looks excellent, if a lot more time-consuming. I can find a "real" recipe from my Cuban cookbook when I get home. It tastes very sweet, is served cold (usually), and the cake gets very moist with the milks... the milk sort of oozes into your mouth with each bite. (good or bad, i don't know.) Sweet and moist. That's how I'd describe it - milky, too, but mainly sweet and moist and goopy in a milky sweet way.
It's super moist. You don't taste the milk mixture individually. It blends into the cake. Hard to explain but it's really good. People are surprised at how it's made when they have it (I had one friend say it was so nice and light! I couldn't tell her what was in it!). My BIL called it a slice of heaven when he had it. It is one of those things that taste better the next day, if it lasts that long.
I make this one all the time. I don't use all the tres leches, though, because it makes it too soggy. Also, I don't make the frosting. It's okay but a little too sweet. I make a slightly sweetened whipped cream, sometimes with a little rum, or another flavor.
The amazing thing about Tres Leches cake is that the cake is not soggy; it is totally saturated with sweet creamy milk, but miraculously holds its texture as cake. I've only eaten one, but it was from an ethnic bakery in Chicago and was fabulous. (I had no idea what it was, a Mexican friend brought it to Hannukah dinner, I put it on the counter, and when I went back in half an hour, I was horrified by the milk leaking, thinking it was an ice cream cake. The other hilarious part of the story is that our friend was determined that the baker should write "Happy Hannukah" on the cake, but neither of them had the slightest idea how to spell it, I don't remember what they came up with exactly, but it was very funny.)