Best 6 Tres Leches Churrascos Recipes

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!

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

TRADITIONAL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
• Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
• In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
• To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

TRES LECHES (CHURRASCOS )

Steps:

• Recipe for the Cake:.
• Turn the oven to 375 degrees.
• In a medium bowl, mix all your dry ingredients together (the sifted flour, sugar, and baking powder).
• Next, in your standing mixer add the 6 eggs.
• Turn the mixer on and continue until the eggs are foamy and pale yellow.
• Little by little add your dry mix to the egg mixture. As it starts to dry up, and a little bit of milk. Repeat this process until youʼve used all the milk and dry mix.
• Pour mixture into a lightly greased 11X15 pan.
• Bake for about 40 minutes or until fork is clean. (Do not open oven until after 30 minutes have passed or cake will sink.) (If you are using a glass pan, it will cook much faster than when it's in a foil or aluminum).
• After 30 minutes, you can begin testing the cake with a knife. Once it comes out clean, the cake is ready!
• Recipe for the Tres Leches:.
• While the cake is in the oven, gather your ingredients for the Tres Leches.
• You may need to blend these ingredients in two batches because they may not all fit. Have a large bowl ready where you can combine both blender batches.
• We filled the first blender with 1 can of condensed milk, 1 can of evaporated milk, half a pint of heavy cream, and the vanilla extract. Blend until mixed thoroughly. Then poured the mix into a large bowl. In the second blender, we combined the remaining ingredients (the rest of the heavy cream, 1 can of evaporated milk, 1 can of condensed milk, and a shot of Bailey's).
• Set the milk mixture aside until the cake is ready and out of the oven.
• While the cake is still hot, poke a bunch of holes with a fork, and begin pouring the milk mixture onto the hot cake. Keep piercing the cake as you pour. (It helps to pour the milk mixture in a pitcher-like-container or something with a spout).
• The finished product will look a little messy. But remember the icing is beautiful, and will cover the puncture holes.
• Set the cake aside. It needs to cool and soak up the milk.
• Recipe for the Meringue:.
• The safest thing to do is to leave the cake in the fridge covered over night. And then make the icing right before you serve the cake.
• First, get all your ingredients ready for the icing. I would recommend using fresh egg whites (not like I did).
• Mix the 6 egg whites in your Kitchen Aid or a hand held blender. (I have neither at my house, so I got a real work out mixing those egg whites!) Mix egg whites a "punto de nieve-" It has to look thick yet fluffy like fresh ice cream. In the picture below, it's almost ready, but not quite.
• * Add 1/4 teaspoon of Cream of Tartar to hold the meringue if you're not serving cake right away.
• Meanwhile, add 1/2 cup of sugar into a small sauce pan.
• Then, pour just enough water to cover sugar. You may not need the entire amount but do not go over 1/2 cup if it is not covered.
• Heat in medium-low heat and stir frequently.
• Keep testing it by dipping a fork and lifting it up in the air. Once it is, an "hilo" or string will form as you lift the fork. Then you are ready for next step. It might take a while but it is important to get the right consistency. And you need to move quickly with this next step before sugar cools.
• Now, while the sugar is hot go back to your egg whites. Add sugar mixture a little at a time while mixing. Once it is all blended in, add a little more. Donʼt do it too fast or it wonʼt mix right but donʼt do it too slow or sugar will cool down. Keep mixing until bowl is cool.
• Frost your cake and enjoy!

OATMEAL TRES LECHES BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13x9 inch pan with aluminum foil leaving one inch overhang.
• Spray foil with no-stick spray.
• Beat butter, sugar and vanilla extract until creamy.
• Combine flour, oats, baking soda, salt and pecans.
• Add flour mixture to butter/ sugar mixture and stir until mixture starts to come together.
• Press 2/3 oat mixture into prepared pan.
• Bake for 15 minutes.
• In a medium sauce pan, heat condensed milk, cream of coconut and milk over medium heat.
• Stir in white chocolate.
• Turn off heat and stir until morsels are melted.
• Pour melted white chocolate mixture over baked oatmeal crust.
• Crumble remaining oat mixture on top and bake for 20 minutes more.
• Let cool completely and chill.
• Lift foil from pan and cut into bars.