Best 2 Tres Leches Cake From Cafe Central El Paso Recipes
Tres Leches Cake is a moist and flavorful cake soaked in a mixture of three kinds of milk: evaporated milk, condensed milk, and heavy cream. It is a popular dessert in many Latin American countries, including Mexico, and is often served at special occasions such as birthdays and weddings. Our article features three different recipes for Tres Leches Cake, each with its unique twist. The first recipe is a classic Tres Leches Cake that uses a simple sponge cake base and a traditional three-milk mixture. The second recipe is a Chocolate Tres Leches Cake, which adds rich chocolate flavor to the cake and the milk mixture. The third recipe is a Coconut Tres Leches Cake, which incorporates coconut milk and shredded coconut to create a tropical twist on the classic dessert. All three recipes include step-by-step instructions, ingredient lists, and baking tips to ensure that you can make a delicious and impressive Tres Leches Cake at home.
Here are our top 2 tried and tested recipes!
CLASSIC TRES LECHES CAKE
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk-evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392 calories, Fat 23g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 104mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 8g protein.
TRES LECHES CAKE
Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it's been lightened, the sweet flavors of this traditional Mexican dessert aren't lost, making it the perfect end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 126mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Use a 9x13 inch baking pan for the cake, and grease and flour it well before pouring in the batter.
- Bake the cake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- For the three milks mixture, use evaporated milk, condensed milk, and heavy cream. You can also add a splash of rum or vanilla extract for extra flavor.
- Pour the three milks mixture over the hot cake immediately after it comes out of the oven, and let it soak in for at least 30 minutes before serving.
- Serve the cake chilled or at room temperature, topped with whipped cream, fresh fruit, or a dusting of cinnamon.
Conclusion:
This tres leches cake from Cafe Central in El Paso is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, fluffy texture and sweet, milky flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this tres leches cake a try!
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