STRAWBERRY CRUNCH TRES LECHES CAKE #shorts
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️
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Apple IPhone 12
Recipe inspired by @cici.soriano on TikTok
INGREDIENTS:
Strawberry Cake:
1 box strawberry cake mix
3 large eggs
1/2 cup vegetable oil
1 cup milk
Milk mixture:
1 cup strawberries
1 cup milk
1 can evaporated milk
1 can condensed milk
Strawberry Crunch Topping
20 golden oreos
1 tbsp strawberry jello powder
1/4 melted butter
Whipped Cream:
1 pint heavy whipping cream
3 tbsp sugar
1/2 tsp vanilla extract
TRES LECHES CAKE - MUST TRY! CAKE NA IBINABAD SA TATLONG KLASENG GATAS.
TRES LECHES STRAWBERRY CREAM CAKE
1 cup cake flour
1 teaspoon baking powder
¼ cup white sugar
¼ cup vegetable oil
½ cup HAPPY BARN fresh milk
4 egg yolks
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
Tres Leches:
¾ cup condensed milk
1/2 cup HAPPY BARN fresh milk
½ cup coconut milk
½ cup evaporated milk
HULALA sweetened whipped cream for topping
Quality imported milk, creams and other fine European products:
Euro Rich Foodtrade Corporation on Facebook
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Cotton Soft Vanilla Sponge Peach Cake
Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.
2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.
3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link
❤️Cake Slicing Tool (knife not inclusive):
❤️Bread/Cake Knife (18-inch):
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Ingredients:
I am using 7x7x3-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????
❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar
❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)
Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
11. Chop the fruits in small little chunks.
Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
14. Assemble the cake.
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Tres Leches Cake Recipe -- Tres Leches Recipe -- The Frugal Chef
This tres leches cake recipe is quite simply divine. It is extremely moist and loaded in flavor. The cake is a sponge that will absorb three different kinds of milks (hence the name tres leches) for a very special treat. Enjoy!
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Serves eight
FOR THE CAKE:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon of salt
5 large eggs at room temperature -- separated
1 cup sugar
1/3rd cup whole milk
1 teaspoon vanilla extract
FOR THE MILKS:
1 cup whole milk
1 tsp. vanilla extract
1 cup whipping cream
1 – 14 oz. (397 gram) can of sweetened condensed milk
Heat your oven to 350 degrees F (176 C).
Place a 9-inch cake pan on some parchment paper and trace the bottom of the pan. Cut out a circle to line the inside. Butter the pan, place the lining inside it and butter the parchment paper as well.
Place the four, baking powder and salt in a bowl and whisk for a minute (or sift two times).
Place the egg yolks in a large bowl and beat them for two minutes. Please time yourself and do the two minutes. Add ¾ cup of sugar and beat for another three minutes. Same thing – time yourself and do the three minutes. Add the milk and vanilla extract to the egg yolks and beat for another minute. Set the mixture aside and wash your beaters.
Place the egg whites in another bowl and start beating until they get frothy. Add the remaining sugar and beat until you have soft peaks. Set aside.
Add 1/3rd of your flour to the beaten egg yolks and whisk it until it is fully incorporated. Now fold in 1/3rd of your beaten egg whites. Whisk in another 1/3rd cup of flour and then fold in another 1/3rd of egg yolks. Repeat one last time until you have no flour or egg whites left.
Pour the cake batter into the prepared cake pan and tap it lightly against your counter to get rid of any air bubbles. Bake the cake for about 20 minutes. Check it with a cake pin at 20 minutes and if it is clean remove the cake. You do not want the bottom of this cake to harden, as it will be ruined so do not over bake it.
Remove the cake from the oven and place the pan on top of a cooling rack. Cool down the cake in the pan for 30 minutes.
Place the cooling rack on top of the cake pan and swiftly turn it over to unmold it. Remove the parchment paper from the bottom and allow the cake to cool down completely.
Once the cake has cooled down flip it on to a serving platter.
Mix the whole milk, cream, condensed milk and vanilla preferably in a measuring cup with a spout. Whisk it well.
Make little holes through your whole cake with a skewer and slowly start pouring in the milks. Wait a little bit for the cake to absorb between pours. Be patient. When you are finished adding all the liquid tent the platter with aluminum foil and place the cake in the fridge for a minimum of two hours bur preferably overnight.. The longer it soaks the better.
FOR THE FROSTING:
1 cup cold whipping cream
½ cup confectioner’s sugar (powdered, icing)
Beat the cream until it starts to thicken and add the sugar. Beat until you have stiff peaks.
Frost the cake with your whipped cream. You can add sliced strawberries or peaches for decoration if you would like.
Serve and enjoy!
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Music Courtesy of YouTube -
Prelude No. 16 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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Artist:
Tres Leches Cake with Fruit
Tres Leches Cake with Fruit is an easy dessert recipe. Soft sponge cake made with three types of milk, decorated with whipped cream and fresh fruits.
Perfect for picnics, gatherings, birthday parties, or other events. For decoration choose fresh fruits like peaches, nectarines, blueberries, or raspberries.
RECIPE:
Tres Leches Cake Recipe ( Pastel de Tres Leches) 3 Milk Cake
Tres Leches Cake Recipe - Pastel de Tres Leches
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▶ Science of Baking Cakes:
Tres Leches Cake:
- 2 Egg Yolks
- 4 Egg Whites
- 100 gr Sugar ( 1/2 cup )
- 130 gr Milk ( 1/2 cup + 1 tbsp)
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- 1/4 tsp Salt
- 1/2 tsp Lemon Juice ( or 1/4 tsp cream of tartar)
Milk Bath:
- 80 gr Sweetened Condensed Milk ( 3 ounces)
- 100 gr Heavy Cream ( 3.5 ounces)
- 100 gr Milk (3.5 ounces)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped Cream Topping:
- 250 gr Heavy Cream (9 ounces)
- 1-2 tbsp Sugar
- 1/2 tsp Vanilla Extract
▶ NOTE: Leave the cake to soak for at least one hour. Traditional Tres Leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it onto a platter like I did. It's up to you, depending what texture you prefer.
Top/ serve the cake with berries. This recipe makes 6 portions and I used a 7 inch pan :)
Enjoy!
♥