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Tres Leches Cake Recipe

Written on Tuesday, January 17, 2017 | 5:09:00 PM

Serves : 15 servings 
Preparation time : 30 minutes
Start to Finish: 4 Hours

Ingredients : 
- 2¼ cups all-purpose flour
- 1½ cups sugar
- 3½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- 1¼ cups milk
- 1 teaspoon vanilla
- 3 eggs

- 2 cups whipping cream
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- ⅓ cup rum or 1 tablespoon rum extract plus enough water to measure ⅓ cup
- 2 tablespoons rum or 1 teaspoon rum extract
- ½ teaspoon vanilla
- ½ cup chopped pecans, toasted (see note below)

Preparation Method :
1) Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening.

2) In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.

3) Bake 25 to 30 minutes or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool 5 minutes.

4) With long-tined fork, pierce top of hot cake every ½ inch, wiping fork occasionally to reduce sticking. In large bowl, stir 1 cup of the whipping cream, the whole milk, condensed milk and ⅓ cup rum until well mixed. Carefully pour milk mixture evenly over top of cake. Cover; refrigerate about 3 hours or until chilled and most of milk mixture has been absorbed into cake (when cutting cake to serve, you may notice some of the milk mixture on bottom of pan).

5) In chilled large deep bowl, beat remaining 1 cup whipping cream, 2 tablespoons rum and ½ teaspoon vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with pecans. Store covered in refrigerator.

*To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

*Tropical Tres Leches Cake Make cake as directed—except omit pecans. Sprinkle frosted cake with 1 cup toasted coconut and ½ cup chopped toasted macadamia nuts.


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