Tres Leches (3 Milk Cake).
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, tres leches (3 milk cake). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Tres Leches (3 Milk Cake) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Tres Leches (3 Milk Cake) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook tres leches (3 milk cake) using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Tres Leches (3 Milk Cake):
- Make ready of Cake Mixture:.
- Get 1 cup of all-purpose flour.
- Take 1 1/2 tbsp of baking powder.
- Take 1/4 tsp of salt.
- Take 5 large of Eggs, seperated.
- Make ready 1 cup of white sugar.
- Prepare 1/3 cup of whole milk.
- Take 1 tsp of vanilla extract.
- Make ready of Tres Leche Mixture:.
- Prepare 1/2 cup of heavy cream.
- Make ready 1 can of evaporated milk.
- Take 1 can of sweetened condensed milk.
- Make ready 1 tsp of orange extract.
- Make ready of Whipped Cream Topping:.
- Take 1 pints of whipping cream.
- Prepare 3 tbsp of white sugar.
- Make ready 1 tbsp of vanilla extract.
- Make ready of Maraschino cherries for garnish.
Steps to make Tres Leches (3 Milk Cake):
- Preheat oven to 350°. Grease and flour a 9×13 inch cake pan. Set aside..
- Sift all dry ingredients, EXCEPT for the white sugar and set bowl aside..
- Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high till pale yellow and almost doubled in volume. Stir in the milk and vanilla extract. Pour wet mixture over dry mixture and stir ever so gently until well combined..
- Beat the egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until the egg whites are stiff, but not dry..
- Fold the egg white mixture into the batter very gently until well combined. Pour the batter into the 9×13 pan. Smooth out the batter with an offset spatula..
- Bake the cake until done, about 30-35 minutes. Remove cake from oven and let cool in pan for about 15 minutes. Turn over onto a rimmed platter. Pierce holes all over the cake with a fork. Be careful not to break the cake while doing this..
- LECHE MIXTURE: Add all ingredients into a bowl and whisk until well combined. About 5-7 minutes..
- Pour the leche mixture all over the cake slowly. Being sure that the whole cake gets soaked up with the liquid. Place cake in refrigerator to allow cooling for about 20 minutes while you work on making the whipped topping..
- WHIPPED ICING: In a stand mixture pour the pint of whipping cream. Beat on low for 3 minutes. Gradually increase the speed and start adding the sugar 1 tablespoon at a time. Now add the vanilla extract. Beat the whipped topping until firm. Ice the whole cake and garnish with maraschino cherries if desired. Place cake back into refrigerator for atleast 2 hours to firm up. The colder, the better..
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