Tres Leches
Tres Leches cake is popular in Latin America and gaining popularity in the US. The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua.
A Tres leches cake, or Pastel de Tres leches (Spanish, "Three milk cake"), is a sponge cake,-in some recipes, a butter cake-soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called "pastel borracho" (drunken cake). It is popular throughout Central America in this form.
In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added.
In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead.
At some restaurants in Texas and Florida, the addition of cajeta creates what is known as a cuatro leches cake.
A Tres leches cake, or Pastel de Tres leches (Spanish, "Three milk cake"), is a sponge cake,-in some recipes, a butter cake-soaked in three kinds of milk: evaporated milk, condensed milk, and either whole milk or cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called "pastel borracho" (drunken cake). It is popular throughout Central America in this form.
In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added.
In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead.
At some restaurants in Texas and Florida, the addition of cajeta creates what is known as a cuatro leches cake.
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New Table of Contents
- Tres Leches Latte or is it Tre Lattes Latte? (INeedCoffee.com)
- Tres Leches (Three Milks Cake), Latin America Recipe : Emeril Lagasse
- Tres Leches Recipe
- Tres Leches
- Pastel de Tres leches Recipe
- Tres Leches Cake Recipe : Ingrid Hoffmann : Food Network
- The History of Tres Leches
- Pastel de Tres Leches In Spanish
- Wikipedia - Tres Leches Cake
- Tres Leches - Guatemala
- Tres Leches From The Web
- The Porch Light: Pastel de Tres Leches
- Tres Leches Links
- Revue Magazine
- Tres Leches
- Come Follow
- Give Me Your Thoughts
Tres Leches Latte or is it Tre Lattes Latte? (INeedCoffee.com)
- Tres Leches Latte or is it Tre Lattes Latte? (INeedCoffee.com)
- I recently made a Tres Leches cake for my blog. For those not familiar with Tres Leches, it is a dense sponge cake that has been soaked in a syrupy mixture of evaporated milk, sweetened condensed milk and heavy cream, hence the name Tres Leches (three milks). The cake is then topped with whipped cream making it a decadent Latin-American treat.
Read On!
Tres Leches (Three Milks Cake), Latin America Recipe : Emeril Lagasse
- Tres Leches (Three Milks Cake), Latin America Recipe : Emeril Lagasse
- * 6 large eggs, separated
* 2 cups granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 cup whole milk
* 1 teaspoon vanilla extract
Cream topping:
* 1 14-ounce can evaporated milk
* 1 14-ounce can sweetened condensed milk
* 1 cup heavy cream
Icing:
* 3 tablespoons water
* 3/4 cup granulated sugar
* 3 large egg whites
* 1 ripe mango, peeled, seed removed, and thinly sliced
* 1 ripe papaya, peeled, seeds removed, and thinly sliced
Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
Tres Leches Recipe
Here is a good recipe for Tres Leches. I hope yours turns out as well as mine did.
"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"
INGREDIENTS
* 5 eggs
* 1 teaspoon baking powder
* 2 cups white sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 cup unsalted butter
* 2 cups milk
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 1/2 cups heavy whipping cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Top off your cake with some nice ripe strawberrys or mango or pineapple. A nice little touch.
"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"
INGREDIENTS
* 5 eggs
* 1 teaspoon baking powder
* 2 cups white sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 cup unsalted butter
* 2 cups milk
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 1/2 cups heavy whipping cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Top off your cake with some nice ripe strawberrys or mango or pineapple. A nice little touch.
Tres Leches
Pastel de Tres leches Recipe
Pastel de Tres leches
The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like a cheesecake.
8-10 servings
* Flour -- 1 1/2 cups
* Baking powder -- 1 teaspoon
* Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
* Sugar -- 1 cup
* Eggs, room temperature -- 5
* Vanilla -- 1/2 teaspoons
* Whole milk -- 1 cup
* Sweetened, condensed milk -- 1 cup
* Evaporated milk -- 2/3 cup
* Whipping cream -- 1 1/2 cups
* Sugar -- 1/2 to 3/4 cups
* Vanilla -- 1 teaspoon
1. Preheat oven to 350°F and grease and flour a 8x11-inch baking pan.
2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
Variations
* Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
* Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
* If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.
Notes
* Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.
The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like a cheesecake.
8-10 servings
* Flour -- 1 1/2 cups
* Baking powder -- 1 teaspoon
* Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
* Sugar -- 1 cup
* Eggs, room temperature -- 5
* Vanilla -- 1/2 teaspoons
* Whole milk -- 1 cup
* Sweetened, condensed milk -- 1 cup
* Evaporated milk -- 2/3 cup
* Whipping cream -- 1 1/2 cups
* Sugar -- 1/2 to 3/4 cups
* Vanilla -- 1 teaspoon
1. Preheat oven to 350°F and grease and flour a 8x11-inch baking pan.
2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
Variations
* Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
* Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
* If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.
Notes
* Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.
Tres Leches Cake Recipe : Ingrid Hoffmann : Food Network
- Tres Leches Cake Recipe : Ingrid Hoffmann : Food Network
- Ingredients
* 1 pound cake, loaf-style
* 6 ounces evaporated milk
* 8 ounces heavy whipping cream
* 1 (14-ounce) can sweetened condensed milk
* 1 cup heavy whipping cream
* 1/4 cup sugar
* Chocolate covered candies, all in 1 color (recommended: M&M's)
* 1/2 cup crushed skittles
Directions
With a fork, punch some holes in the cake still in its loaf pan.
In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.
Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.
The History of Tres Leches
The History of Tres Leches
Courtesy of "Whats Cooking America"
Tres Leches Cake (trays LEY-ches - Also called Three-Milk Cake. A dense, moist cake topped with a cloud of vanilla whipped cream. What makes it unusual is that after baked, it is perforated and soaked in a mixture of three different milk products: evaporated milk, sweetened condensed milk, and whole milk or heavy cream, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and "mouth feel" for a rich cake, making it moist but not mushy. The cake is like one big giant sponge soaking up the delicious milk syrup.
There is dispute over where it was first created. It is though to have come from native from Nicaragua by most historians. This cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala. I can find no proof of this, but the origin of the recipe is reported to come from the back of an evaporated milk or condensed milk can in Latin America to promote the use of the product. Evaporated milk and condensed milk were sold throughout Central and South America and even the Caribbean. By doing this, the company would boost their milk sales, which was probably the original idea.
Condensed milk first came into use in the mid-1850s as a way to preserve milk in cans, without refrigeration. Evaporated milk first became available during the 1870s when milk companies were able to heat the evaporated milk so that it would not spoil in the cans, thereby making the sugar unnecessary. They both became an immediate success in urban areas where fresh milk was difficult to distribute and store.
This cake probably became popular in the early 1900s. Today, the use of condensed and evaporated milk is a part of Latin American culture.
Courtesy of "Whats Cooking America"
Tres Leches Cake (trays LEY-ches - Also called Three-Milk Cake. A dense, moist cake topped with a cloud of vanilla whipped cream. What makes it unusual is that after baked, it is perforated and soaked in a mixture of three different milk products: evaporated milk, sweetened condensed milk, and whole milk or heavy cream, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and "mouth feel" for a rich cake, making it moist but not mushy. The cake is like one big giant sponge soaking up the delicious milk syrup.
There is dispute over where it was first created. It is though to have come from native from Nicaragua by most historians. This cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala. I can find no proof of this, but the origin of the recipe is reported to come from the back of an evaporated milk or condensed milk can in Latin America to promote the use of the product. Evaporated milk and condensed milk were sold throughout Central and South America and even the Caribbean. By doing this, the company would boost their milk sales, which was probably the original idea.
Condensed milk first came into use in the mid-1850s as a way to preserve milk in cans, without refrigeration. Evaporated milk first became available during the 1870s when milk companies were able to heat the evaporated milk so that it would not spoil in the cans, thereby making the sugar unnecessary. They both became an immediate success in urban areas where fresh milk was difficult to distribute and store.
This cake probably became popular in the early 1900s. Today, the use of condensed and evaporated milk is a part of Latin American culture.
Wikipedia - Tres Leches Cake
A Tres leches cake, or Pastel de Tres leches (Spanish, "Three milk cake"), or Pan de Tres Leches (Spanish, "Three milk bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Tres Leches - Guatemala
- Tres Leches - Guatemala Missionary Tom Heaton
- Tom Heaton is a United Methodist pastor from Indiana serving as a missionary in Guatemala for Project Salud y Paz.
Tres Leches From The Web
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The Porch Light: Pastel de Tres Leches
- The Porch Light: Pastel de Tres Leches
- Our church had its Homecoming recently, and one of my friends brought this Pastel de Tres Leches - Three Milk Cake, a milk-soaked sponge cake. It was absolutely delicious! I asked for the recipe, and Argentina invited me to come to her house to watch her make it. She is Guatemalan, her English is limited, and her recipe is in Spanish, so she thought it would be easier for both of us if I actually saw how it was made. Yesterday, I took her up on her offer, and we had a lot of fun. I wrote down the recipe and asked her permission to post it. She said it was fine, so I am sharing this delicious dessert with you.
Tres Leches Links
- Tres Leches Cake with Mango Garnish | DianasDesserts.com
- Dianas Desserts is dedicated to Home Bakers. Here you will find my recipes, recipes that have been given to me by family and friends, and recipes I've found through research over the years.
- Tres Leches Cupcakes: An Ode to Venezuela and Beautiful Bones ~ Cupcake Project
- Tres Leches means three milks. I made my tres leches cupcakes for two reasons. I tried to come up with tres reasons, but decided that dos would be fine!
1. Tres leches is a speciality in Venezuela and other parts of South America. I just had some amazing Amano chocolate from Venezuelan beans so I thought a Venezuelan tres leches cupcake was in order. ama
2. Food Blogga (I just love that name) was diagnosed with osteoporosis in the past year. She is hosting an event where participants make calcium-rich food to raise awareness of the disease. Go to her blog and read more about it. This is important stuff - far more important than reason 1 for making this cupcake. I figured that since tres leches cupcakes have not one milk, but three, they would be absolutely perfect for the event! - Best Tres Leches Cake Recipe: A Latin American favourite that's summertime perfection!
- This cake is a favourite in my house and after trying out various recipes, this adaptation is by far the best version to date. From my kitchen to yours, buen provecho!
- Tres Leches - Guatemala Missionary Tom Heaton
- Tom Heaton is a United Methodist pastor from Indiana serving as a missionary in Guatemala for Project Salud y Paz.
- Easy Tres Leches Cake Recipe - Three Milk Cake
- Pastel De Tres Leches cake recipe. This cake is addicting, decadent, delicious, and savory. Grace your dessert table with this incredible 3 milk cake.
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- TopStyleTravel TopStyleTravel May 4, 2009 @ 9:19 pm
- I am in Tres Leches cake heaven. Five stars & a fave. Great resources, recipes and delectable photos.
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- flipflopnana flipflopnana Dec 1, 2008 @ 7:41 pm
- Great lens and these recipes sound wonderful. I am saving a couple of the recipes to try. Thanks!
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