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Home Dish Tres Leches Cake

Tres Leches Cake

Name: How to cook Tres Leches Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 16 people
Cuisine: Us

Introduce

Chef :

Chris Gan

Tres Leches Cake

Another cake that has been on my baking bucket list for a while! There are many variations out there, but I preferred to start with a recipe that had a chiffon cake as a base. The Preppy Kitchen website has a great recipe and I used that as a starting point. However, I made some important technical changes, as well as some slight ingredient changes. This recipe will feed a crowd, and I found that it pairs really well with a strong cup of coffee! #Dessert #Birthday #Potluck #Sweets #Celebration #Mexican

Ingredient

Food ration :

12 to 16 people

Cooking time :

25 to 30 minutes

and 1/2 cups (190 g) all-purpose flour

1/2 cup (66 g)

cake flour

1/2 teaspoon (4 g)

salt

1 teaspoon (5 g)

baking powder

large egg yolks

1/4 cup

white sugar

2/3 cup

whole milk

2 teaspoons

vanilla extract

large egg whites (at room temperature)

1/2 teaspoon

cream of tartar

12 oz

can evaporated milk

14 oz

can sweetened condensed milk

2 cups

heavy cream

Cooking instructions

* Step 1

Preheat your oven to 350°F. Assemble your ingredients as well as a 9x13” pan.

* Step 2

Combine the dry ingredients (flours, salt, baking powder) and sift to remove any lumps. Set aside.

* Step 3

Separate the eggs. To ensure I don’t get any yolks in my egg whites, I crack the eggs one at a time into a small bowl and then transfer the white into a larger bowl. Allow the egg whites to warm to room temperature if they aren’t there already.

* Step 4

To the yolks, add 1 cup sugar and beat with a hand mixer at medium high speed until fluffy and light yellow (about 1 or 2 minutes). Add the milk and vanilla and beat for 30 or 45 seconds to incorporate everything well. Set aside.

* Step 5

With clean beaters, beat the egg whites on medium-high speed for about 1 minute until they are frothy. Add the cream of tartar and beat on high speed for another minute to incorporate it. Then, add the 1/4 cup sugar a little at a time while beating constantly. Continue beating until the egg whites form stiff peaks. Do not overbeat, or else the egg whites may end up too dry.

* Step 6

Make a well in the dry ingredients, and pour in the liquid egg yolk mixture. Stir just until everything is well mixed. The batter will be fairly thick and sticky.

* Step 7

Add half the egg whites and then gently fold them in until no white streaks remain.

* Step 8

Add the remaining half of the egg whites, and repeat the folding process.

* Step 9

Gently pour the batter into the ungreased 9 x 13“ pan. Gently spread the batter so that it is evenly distributed in the pan.

* Step 10

Place in to the preheated oven, and bake at 350°F for 20 to 25 minutes. An inserted toothpick should test clean.

* Step 11

Remove the cake from the oven, and place it upside down on a cooling rack. This will help prevent the cake from shrinking/falling and becoming dense. Another good way to prevent the cake from losing its fluffy texture is to soak a kitchen towel in cold water, wring it out, and place it over the bottom of the pan. This will help draw away the heat quickly. The faster the cake cools, the less of a chance it will have to shrink.

* Step 12

While the cake cools, make the milk mixture. Combine all of the milks in a bowl, and beat them for about 45 seconds to fully incorporate them.

* Step 13

When the cake is only very slightly warm to the touch, run a knife around the outside edge of the cake to loosen it from the pan. Then, using a skewer, poke holes over the surface of the cake. (I tried using a fork to poke holes, but tore the surface of the cake too much, so I resorted to using a toothpick as well as a thin chopstick.)

* Step 14

Pour the milk mixture over the cake. Cover the cake and place it in the refrigerator for at least one hour. Ideally, an overnight soak is best.

* Step 15

The next day, make the whipped cream topping by combining the heavy whipping cream and powdered sugar in a large bowl. Beat on high speed until the cream forms peaks. Be careful not to overbeat, or the cream will turn into butter!