#treslechecake

Pan de muerto and tres leches cake for dessert #treslechecake #portosbakery #pandemuerto #lovinglife #livingthelife #dayofthedead #diadelosmuertos (at Los Angeles, California) https://www.instagram.com/p/CHEwZi-jFQY/?igshid=1fy91pfgke5kc

Happy 70th Birthday to the Madre’. Brother drove in .... SURPRISE!!#birthday #70thbirthday #treslechecake #mexicanfood https://www.instagram.com/p/Bwz5OzElTWC62Ghkvqtboxssp4R4XT2aDTEsD40/?utm_source=ig_tumblr_share&igshid=jxojaw5zee9k

#aspoonfullofsugar #saltedcarmel #softserve #treslechecake #candiedpecans autumn #almondcake #orangemarmalade #orangeicecream @eat_mbpost @chefdlefevre #knowyourchef #48hoursoffun #letsholiday (at Manhattan Beach Post) https://www.instagram.com/p/BrPUaDZHZxD/?utm_source=ig_tumblr_share&igshid=1y10iwxjnkdcl

Top 10 favorite foods ever!!! Tres Leches Cake!

Continued with the Tex-Mex theme, here is a quatros leches cake! This cake can be a bit time consuming; however, if you’re on a time crunch, you can buy dulce de leche and cool whip from the store and save a lot of time. It’s so moist and milky! Happy Cinco de Mayo! RECIPE Ingredients: Cake: 1 cup white granulated sugar (divided into ¾ cup and ¼ cup) 5 eggs at room temperature, yolks and whites separated 1/3 cup whole milk 1 teaspoon vanilla extract 1 cup all-purpose flour 1 ½ teaspoons baking powder Dulce de leche: 4 cups whole milk 1 ½ cups white granulated sugar ½ teaspoon baking soda Milk filling: 1 can (14 ounce) sweetened condensed milk 1 can (12 fluid ounce) evaporated milk ¼ cup heavy whipping cream ¼ cup dulce de leche Icing: 2 cups heavy whipping cream 2 tablespoons confectioner’s sugar (powdered sugar) 2 teaspoons vanilla extract 1 pint fresh strawberries, half sliced in halves, half into tiny pieces Steps: 1. Preheat oven to 350 degrees F. Line three 6 inch pans with parchment paper on the bottom and the sides then spray with cooking spray. Also, place medium sized mixing bowl and whisk in the freezer. 2. To make the dulce de leche, put the 4 cups of milk and 1 ½ cup of sugar into a dutch oven and place over medium heat. Bring to a simmer, stirring occasionally and once the sugar has dissolve, stir in the baking soda. Reduce the heat to low and cook uncovered at a bare simmer and stir. As it cooks, foam will appear- use a large spoon to remove that from the mixture. In about 2-3 hours, it should have reduced to about 1 cup of mixture. Strain the mixture through a fine mesh strainer. Set ¼ cup aside for the cake milk filling. The rest can be stored for about a month in an air tight container in the fridge. 3. To make the milk filling, mix together condensed milk, evaporated milk and ¼ cup of the whipping cream and ¼ cup dulce de leche. Cover and refrigerate. 4. To make the cake, beat the egg yolks with ¾ cup sugar until light in color and doubled in volume. Stir in milk and vanilla. Mix the flour and baking powder then add it into the egg mixture as well. 5. In a bowl, using a mixer, beat egg whites and ¼ cup sugar until soft peaks form. Beat until firm but not dry. Fold egg whites into yolk mixture until no streaks remain- do not mix. Pour into prepared pan. 6. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Loosen edge of cake with knife right after you take them out of the oven. Poke a hole in each cake with a knife. Separate and save 1 cup of the milk mixture- cover and refrigerate. Then pour the rest of the milk mixture over the cakes evenly. Allow it to soak for at least 5-10 minutes prior to removing the cakes from the pans. 7. Meanwhile, make the icing. Remove your mixing bowl and whisk from the freezer and mix 2 cups of heavy whipping cream until slightly stiff. Then pour in the vanilla extract and powdered sugar and mix until stiff. Watch closely to avoid overbeating to a buttery consistency. 8. To assemble, ice each layer of the cake with whipped cream icing. Place small pieces of strawberries on the bottom two layers, and place the strawberry halves on the top layer. Use additional whipped cream icing to smooth out the sides of the cake. 9. Allow cake to cool in the fridge for at least two hours (warm milk doesn’t taste good in a cake). When serving, drizzle saved milk mixture in the fridge over the cake slices. Enjoy!

Made this absolutely incredible Tres Leche cake... So good even the primrose bakery gave it a node of approval! Soaking the cake overnight in a heady mixture of cream, evaporated milk, condensed milk and rum certainly made you feel every mouthful!