Best 7 Chef La Las Tres Leches Cake Recipes

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
• Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

CHEF LA LA'S TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. With the mixer running, add eggs, one at a time, beating well to incorporate after each addition. In a large bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, add flour mixture to mixer, alternating with milk, beginning and ending with the flour mixture and beating well after each addition. Beat in vanilla. Pour into prepared baking dish.
• Bake until cake is firm to the touch, 35 to 40 minutes. Let cool 5 minutes.
• Meanwhile, in a medium bowl, combine condensed and evaporated milks. Poke holes all over the warm cake using a wooden skewer or toothpick. Slowly pour milk mixture evenly into holes. Let cake cool and allow it to absorb liquid, 10 to 15 minutes. Cover and refrigerate cake 1 hour.
• Remove cake from refrigerator and spread whipped topping over top of cake. Serve with fresh fruit if desired. Refrigerate until ready to serve.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a medium size bowl whip the eggs and sugar until very light and fluffy. Add in the zest and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove the cake from the pan and allow to cool. Return the cake to the pan.
• To make the milk mixture, pour all of the ingredients into a medium size pot and bring to a boil.
• To assemble the cake, use a small cup and pour the hot milk mixture over the cake and allow to soak for at least 30 minutes, pressing down on the cake to make sure it is absorbing the milk mixture. To garnish the cake, whip the heavy cream and top the cake with the whipped cream. Add the berries decoratively.

TRES LECHES CAKE

Steps:

• Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
• With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
• Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
• Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
• Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
• Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

CLASSIC TRES LECHES CAKE

Steps:

• Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

TRES LECHES CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. , In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly., Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. , Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!