Tres Leches Cake Recipe | Cupcake Jemma
I’VE FOUND MY PERFECT CAKE! I can’t believed I dismissed this recipe for Tres Leches for so many years because, after finally giving in and getting on board I have discovered that Tres Leches is my new favourite cake. Its perfect for serving up as a desert or taking to a picnic. It’s incredibly easy and can be made the day before you serve it. I’d recommend topping it with cream as close to serving as possible. Store your Tres Leches in the fridge if you have any left….which you won’t.
Tres Leches is a Mexican Cake that has a light bouncy sponge which is then soaked overnight in a delicious 3 milk mixture and then topped with Chantilly cream and, traditionally strawberries, but I like it best with a dusting of cinnamon.
Please enjoy this recipe and I swear you are going to LOVE IT!!! Share your creations with me over on Instagram, my tag is @sallydells and use #cupcakejemma so Jemma can see your photos too whilst she is on maternity leave.
Happy Baking! Love Sally x
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Get your Vanilla extract now! Exactly as we use in out bakeries:
Set your oven to 170C
For a small cake suitable for a dish around 7x9
SPONGE:
3 Eggs, split
85g Plain Flour
1 tsp Baking Powder
¼ tsp Salt
120g Caster Sugar (Split 90g for yolks and 30g for whites)
2 tbsp Whole Milk
½ tsp Vanilla
MILK:
150g Condensed Milk
100g Evaporated Milk
2 tbsp Whole Milk (or cream)
TOPPING:
200g Double Cream
1 tbsp Icing Sugar (but caster will be fine too)
For the cake I made in an 8x10” dish
SPONGE:
4 Eggs, split
115g Plain Flour
1 tsp (heaped) Baking Powder
¼ tsp Salt
160g Caster Sugar (Split 120g for the yolks and 40g for the whites)
2.5 tbsp Whole Milk
½ tsp Vanilla
MILK:
200g Condensed Milk
130g Evaporated Milk
2.5 tbsp Whole Milk (or cream)
TOPPING:
250g Double Cream
1.5 tbsp Icing Sugar (but caster will be fine too)
For a larger cake suitable for a big dish around 9x12
SPONGE:
6 Eggs, split
170g Plain Flour
2 tsp Baking Powder
1/2 tsp Salt
240g Caster Sugar (Split 180g and 60g)
6 tbsp Whole Milk
1 tsp Vanilla
MILK:
300g Condensed Milk
200g Evaporated Milk
4 tbsp Whole Milk (or cream)
TOPPING:
400g Double Cream
2 tbsp Icing Sugar (but caster will be fine too)
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Tres leches cake / Milk Cake Turkish Style Recipe By Food Fusion
An amazing Turkish style Tres Leches Cake (Milk Cake) recipe. Packed with milky goodness topped with caramel, a perfect combination that your taste buds will remember. #HappyCookingToYou
Written Recipe:
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Tres Leches Cake (Milk Cake) Turkish style
Serves 8-9
Recipe in English:
Ingredients:
-Anday (Eggs) 5
-Bareek cheeni (Caster sugar) 3/4 Cup or to taste
-Vanilla essence 2 tsp
-Baking powder 2 tsp
-Cooking oil ½ Cup
-Soji (Semolina) 3 tbs
-Maida (All-purpose flour) sifted 1 Cup
-Cream 200 ml
-Cheeni (Sugar) 1/4 Cup
-Dry milk powder 1/4 Cup
-Doodh (Milk) lukewarm 3 Cups
-Makhan (Butter) 1 tbs
-Cheeni (Sugar) 1 Cup
-Cream 200 ml
Directions:
-In bowl,add eggs,caster sugar and beat until fluffy (approx. 5 minutes).
-Add vanilla essence,baking powder,cooking oil and beat for 2 minutes.
-Add semolina,all-purpose flour and fold gently with the help of the spatula.
-Grease baking dish with oil and pour prepared batter.
-Bake in preheated oven at 170 C for 30-35 minutes.
-In jug,add cream,sugar,dry milk powder,half quantity of milk and whisk well.
-Add remaining milk,whisk again & refrigerate until use.
-Take out cake from oven,using a skewer poke holes all over the top of the cake.
-Slowly pour the milk mixture over the top of the cake,filling holes.
-Let it cool down.
-In frying pan,add butter and let it melt.
-Add sugar and cook on very low flame for 12-15 minutes or until caramelized and keep mixing in between.
-Add cream and mix well until it thickens.
-Now spread caramel mixture over the top of cake.
-Refrigerate for 2 hours & serve!
Recipe in Urdu:
Ajza:
-Anday (Eggs) 5
-Bareek cheeni (Caster sugar) 3/4 Cup or to taste
-Vanilla essence 2 tsp
-Baking powder 2 tsp
-Cooking oil ½ Cup
-Soji (Semolina) 3 tbs
-Maida (All-purpose flour) sifted 1 Cup
-Cream 200 ml
-Cheeni (Sugar) 1/4 Cup
-Dry milk powder 1/4 Cup
-Doodh (Milk) lukewarm 3 Cups
-Makhan (Butter) 1 tbs
-Cheeni (Sugar) 1 Cup
-Cream 200 ml
Directions:
-Bowl mein anday aur bareek cheeni dal dein aur fluffy hunay tak beat ker lein (approx. 5 minutes).
-Vanilla essence,baking powder aur cooking oil dal ker 2 minutes kliya beat ker lein.
-Soji aur maida dal dein aur spatula ki madad sa fold ker lein.
-Baking dish ko oil sa grease karein aur tayyar batter dal dein.
-Preheated oven mein 170 C per 30-35 minutes kliya bake ker lein.
-Jug mein cream,cheeni,dry milk powder aur adhe quantity doodh ki dal ker ache tarhan whisk ker lein.
-Baqi bacha huwa doodh shamil karein aur dubara whisk ker lein aur istamal hunay tak refrigerate ker lein.
-Cake ko oven sa nikal lein aur skewer ki madad sa cake per holes ker lein.
-Milk mixture ko cake ka upper dal dein.
-Thanda ker lein.
-Frying pan mein makhan dal ker melt ker lein.
-Cheeni dal dein aur bohat halki ancch per 12-15 minutes ya caramelized hunay tak paka lein aur bech bech mein chamcha chalatay rahein.
-Cream dal dein aur garha hunay tak ache tarhan mix ker lein.
-Ab caramel mixture ko cake ka upper dal dein.
-2 hours kliya refrigerate mein rakh dein & serve karein!
Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert
Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert
I am slightly embarrassed to admit that as a dessert person, and more specifically as a cake person, I hadn’t spent much time getting to know tres leches cake, a beloved Latin American dessert, prior to this book. But, as tres leches is a sponge cake soaked liberally with three kinds of dairy (usually sweetened condensed and evaporated milks, and one other), I knew we’d be a good match. At the time I developed this recipe, I’d been playing around with the idea of a sponge cake lightened with whipped cream rather than egg whites. The whipped cream contributes butterfat as well as air, producing a sponge that is light but firm—absolutely perfect, as it happens, for tres leches cake, which needs sufficient structure to be able to absorb all that liquid. When I tasted my first test, the delicate flavors of cinnamon and cream called out for a toasted nut, so I added finely chopped toasted hazelnuts to the batter. The result is a slightly unusual but very special cake.
#treslechescake #cake #clairesaffitz
WHIPPED CREAM HAZELNUT SPONGE
Neutral oil for the pan
1⁄2 cup blanched hazelnuts (2 oz / 57g)
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled
2 teaspoons vanilla extract
2 cups all-purpose flour (9.5 oz / 270g)
2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
3⁄4 teaspoon ground cinnamon
7 large eggs (12.3 oz / 350g), at room temperature
1 cup sugar (7 oz / 200g)
SOAK AND ASSEMBLY
2 cups whole milk (16 oz / 480g)
1 cup sweetened condensed milk (10.5 oz / 298g)
1 teaspoon vanilla extract Pinch of kosher salt
4 cups heavy cream (32 oz / 960g), chilled, divided
Ground cinnamon, for sprinkling
What's for Dessert by Claire Saffitz is out now:
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Lets Make the Best TRES LECHES CAKE from Scratch EASY SPONGE CAKE that melts in your mouth!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making the best tres leches cake from scratch, you wont believe how easy it is! Tres leches is made from a sponge like cake, believe me when i tell you when i first started making this cake, oh i struggled but through the process i found the way to make it perfect every time! For this recipe make sure you use self rising flour, but why? Because you won’t need to add more than 1/4 tsp of baking powder, too much of it will cause your cake to sink in☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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blender- Vitamix A3500
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PRO TIP!!!!
✅if you want to make it into just one single big layer, make sure your cake pan is bigger than the one i use in video if your cake mix is in too small of a cake pan IT WILL SINK this cake pan I use is 2 1/2 inch tall, it will be too much mixture and it will not cook properly, which makes the center sink, i dont want you to go through the struggles i went through when i first learned how to make this cake ☺️
✅have fun im not a baker but this cake is so fun to make enjoy the process and for best result, soak overnight!
✅DO NOT over mix the whole process of mixing should take no more than 16 minutes! if using hand mixer just take it slow and be patient
bake at 350f for 20-25 minutes( my cakes are done at 23 minutes) DO NOT check before, dont open the door more than once
to make the whipped topping I used 2 cups of COLD heavy cream, 1/4 cup powder sugar and 1 tbsp vanilla blend using my stand mixer I whipped for 6 minutes or until stiff
Ingredients:
6 whole eggs at room temperature
1 cup sifted sugar
1 tsp vanilla(im using mexican blend)
1 1/2 cup self rising all purpose flour
4 tsp cornstarch
1/4 tsp baking powder
tres leches mixture
1 cup heavy cream, or media crema
1 can condensed milk
1 con evaporated milk
1 tsp vanilla blend
your favorite fruit to garnish
1 serving of love ????
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Recipes in Spanish:
#treslechescake #spongecake #pasteltresleches
RASMALAI TRES LECHES CAKE | EGGLESS DIWALI RASMALAI CAKE | EGGLESS MILK CAKE #CelebrateWithMe
I love #Rasmalai and this #Eggless cake is definitely one of the best I've made ever made! It's a very fun #Fusion dessert which is just perfect for #Diwali
Full written recipe-
Decor from Rose Buck Life-
Outfir from Bubber Couture -
For the sponge
1 + ½ cups (180g) all purpose flour (maida)
1 teaspoon (4g) baking powder
1 cup (285g) yogurt
½ teaspoon (3g) baking soda
¾ cup (150g) castor sugar
½ cup (120mL) vegetable oil
1 teaspoon (5mL) Vanilla Extract
For milk mixture
1½ cups milk
½ cup condensed milk
¾ cup heavy cream
½ tsp cardamom
7-8 strands of saffron
For garnish
Whipped cream
Chopped pistachios
Tres Leches Cake - Original Mexican Recipe
Tres Leches Cake Recipe - Mexican Cake -
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INGREDIENTS
FOR THE CAKE
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided ( ¾ for the batter and ¼ for the heavy cream)
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Milk or Heavy Cream
Bake at 350F
FOR THE ICING:
1 pint whipping
3 Tablespoons Sugar
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ABOUT MIRIAM'S CUISINE:
Hi,
My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
I strongly believe that good food doesn’t have to be complicated; that’s why I decided to create my channel, to share with you some yummy and easy to follow sweet and savory recipes.
I hope you will enjoy my recipes and you will try them in your own kitchen, and I will be more than happy to read your comments on how they turned out.
Subscribe to my channel and join me for a new recipe everyday… let’s make some magic in our kitchens!!
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Miriam
137-1140 Burnhamthorpe Rd W, Box 194
Mississauga, ON L5C 0A3
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#treslechescake #5mayo #tresleches