End the Year and Welcome 2023 With a BERRYLICIOUS TRES LECHES CAKE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make a BERRYlicious Tres Leches Cake, let me tell you this cake is seriously the EASIEST and the best part, BERRY delicious I promise you everyone will love and enjoy , the perfect way to end this year and begin a new one ☺️
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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WARNING ⚠️
Its BERRY addicting!!!!
Tip!!! If you LOVE strawberries and like it sweet add some of the pie filling to the whipped topping ☺️
Ingredients: I’m using a 9x13 baking dish baked at 350 for 25 minutes if you use Betty Crocker cake mix bake for 28 minutes don’t overbake your cake it will be flaky and dry and not melt in your mouth!!!!!!!
1 box cake mix along with its ingredients
Milk mixture:
12 oz evaporated milk
6-8 oz condensed milk
3/4 cup milk
3/4 cup strawberry pie filling
Whipped topping:
3 cups heavy cream
1/4 cup sugar add more if you want it sweeter
2 tsp vanilla extract
1 serving of love ????
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#treslechescake #tresleches #strawberrycake
EASY TRES LECHES CAKE RECIPE | How to Make Three Milk Cake ????
The EASIEST homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and caramel sauce. Try this simple version for an afternoon treat or coffee. Enjoy!
You'll need
5 eggs
3/4 cup granulated sugar
1 1/2 cups flour
2 tsp baking powder
2 tsp vanilla sugar
For the milk sauce;
3 1/2 cups milk (700 ml)
3 tbsp granulated sugar
200 ml heavy cream
For the caramel sauce;
1/2 cup sugar
2 tbsp butter
200 ml heavy cream
For the top;
1 pack whipped cream powder (75g)
1 cup cold milk (200 ml)
1 cup = 200 ml
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#delicious #recipe #dessert
Tres Leches Cake
You’ll love this light, fluffy tres leches cake SOAKED with a sweet mixture of three milks and topped with a cloud of whipped cream enriched with mascarpone. It’s a great make ahead cake since it only gets better the next day!!
Full Recipe:
This tres leches cake from scratch is SO easy to make you'll be finding any excuse to celebrate and in my book that's not a bad thing! Hope you enjoy and let me know in the comments if you have any questions, or if there's another dish you'd like me to make.
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Tres Leches Cake | Sweet And Creamy Three Milk Cake | Pastel De Tres Leches
Tres Leches Cake | Sweet And Creamy Three Milk Cake | Pastel De Tres Leches
4 egg whites
¼ tsp cream of tartar
½ cup caster sugar
2 egg yolks
½ cup milk
1 tsp vanilla extract
¾ cup plain flour
¼ tsp salt
1 tsp baking powder
½ cup milk
½ cup evaporated milk
⅓ cup condensed milk
1 cup heavy cream
½ tsp vanilla extract
1 tbs caster sugar
For best results, use room temperature eggs and milk.
Using a hand mixer, whip egg whites with cream of tartar briefly on high speed until frothy.
Continue whipping while add sugar in small portions to incorporate and until stiff peak is achieved (around 7 mins).
In another bowl, beat together egg yolks, milk, and vanilla extract until combined.
Add flour, salt, and baking powder and mix together until combined.
Add a scoop of egg white mixture to this and combine.
Add this mixture to the remaining egg white mixture and fold through gently until combined.
Pour into 20cm square tin lined with baking paper.
Bake for 35 mins at 170℃.
Remove sponge from tin onto a wire rack and allow to cool to room temperature.
Flip the sponge and place into a dish or back into the baking tin.
Prick sponge all over with a fork.
Mix milk, evaporated milk, and condensed milk and slowly pour onto sponge.
Cover and refrigerate overnight.
Into a bowl, add heavy cream, vanilla extract, and sugar.
Beat well with a hand mixer until thickened.
Spread evenly onto the top of the sponge then cut the edges off the sponge.
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#treslechescake #tresleches #dessert
Tres Leches Cake | 3 Milk Cake Recipe
Tres Leches Cake – aka known as 3 Milk Cake. This is a simple and delightful cake. It’s a Spanish dessert of sponge cake soaked in milk bath, unique, one of its kind, very delicious. It’s very easy if you already known my soft cotton sponge cake, just a slight difference in the recipe. It has completely no oil in the recipe, and well balanced with the 3 milks that it soaked, it brings the cake a different way to another level. Hope you’re inspired. Enjoy!
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Ingredients:
I am using 7x7x3 square pan
- Sponge Cake
4 yolks
30g (2 tbsp) fine sugar
140g (1 cup + 1 tbsp) milk
¼ tsp salt
1 tsp vanilla extract
120g (1 cup + 1 tbsp) cake flour
1 tsp baking powder
4 egg whites
50g (1/4 cup) fine sugar
½ tsp cream of tartar (or lemon juice)
- 3 Milk Bath
80g (1/3 cup) evaporated milk
80g (1/3 cup) whole milk
75g (1/4 cup) sweetened condensed milk
- Frosting
240g (1 cup) whipping cream
(if you like more sweetness, you can add 2 tbsp of powdered sugar. I don’t like too sweet, I skipped)
- Garnish/ deco
Strawberries
Instructions:
- Sponge Cake
1. Preheat oven at 160°C / 320°F. Grease and line the pan with parchment paper on the bottom.
2. In 2 large bowls, separate the egg yolks and whites.
3. In the bowl of yolks, add sugar. Whisk well until cream and pale. Then add the milk and whisk to incorporate. Add salt and vanilla extract, and whisk to combine.
4. Sift in the dry ingredients in a few batches. Mix only until the flour disappear. Do not over mix. Continue sifting the flour and mix.
5. In the other bowl of egg whites, add the cream of tartar. You can also substitute with same amount of lemon juice. Use a hand mixer to mix until bubbly before adding in the sugar. Add in the sugar little by little. Continue mixing until stiff peaks form.
6. Fold in the white mixture into the yellow batter in a few batches. Just fold until the white disappear. Again, do not over mix. However, make sure there is no lumps.
7. Pour the batter into the prepared pan. Use a skewer to do the action as shown in the video to release any trapped air bubbles. Tap the pan few times on the table to further release the air bubbles.
8. Bake in preheated oven at 160°C / 320°F for about 20-25 min. Make sure the inserted skewer comes out clean.
9. Let it cool while doing the next step.
- 3 Milk Bath
10. In a cup, add all the 3 milks and give it a quick whisk.
11. On the cake, use a fork to poke holes all over the surface. This is so that the milk will sip into the cake.
12. Pour the milk onto the cake.
13. Let it rest for 30 min to 1 hour or until the milks are sipped into the cake.
- Frosting
14. In another bowl, whip the whipping cream until stiff peaks form.
15. Add the cream onto the surface of the cake. Use an offset spatula to level and smoothened the surface.
16. Chill the cake for about 1 hour before cutting, OR you can serve immediately by cutting from the glass tray.
17. Cake is ready to serve. Pipe some simple deco and garnish with any fruits you desire. In this case, I like strawberries to bring out the colors of the cake.
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Tres Leches Cake Recipe | 3 Milk Cake | Pastel de Tres Leches
Tres Leches Cake, also known as Three Milk Cake or Pastel de Tres Leches, is a delicious Latin American dessert made with a sponge cake (no oil or butter in this cake!) soaked into three milk bath (usually whole milk, evaporated or heavy cream and condensed) and topped with Whipped Cream.
It's moist and fluffy like a cloud and the taste is not too sweet: I topped the cake with unsweetened Whipped Cream, feel free to add some powdered sugar if you like very sweet desserts.
I used heavy cream (or whipping cream) instead of evaporated milk because it's not available in my Country: try it, it's incredibly rich and decadent!
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Ingredients
20x20 cm - 8x8 inch cake pan, 9 servings:
Cake:
3 egg whites
3 egg yolks
40 g + 40 g (3 tablespoons + 3 tablespoons) Caster Sugar
1 teaspoon Vanilla Paste
½ teaspoon Cream of Tartar
¾ teaspoon Baking Powder
90 g (3/4 cup) All Purpose Flour
10 g (1 ½ tbsp) Cornstarch
50 ml (1/4 cup) Milk
Milk Bath:
150 g (5 oz) Whole Milk
100 g (3,5 oz) Whipping Cream (or Evaporated Milk)
120 g (4 oz) Sweetened Condensed Milk
½ Vanilla Bean
Topping:
200 ml (3/4 cup) Whipping Cream
(you can add 2 tbsp of Powdered Sugar if you like a sweet topping, but the cake is sweet enough for me)
Directions:
In a large bowl whip the egg whites with cream of tartar; when starts to dense foamy add little by little 40 g of sugar and whip until stiff peaks form.
In a medium size bowl place the egg yolks, 40 g of sugar, vanilla, milk and mix until foamy.
Add flour, baking powder and cornstarch and mix just until combined (don’t overmix!).
Add 2 tbsp of egg whites mix in the yolks mix and well combine. Place the egg yolk mix into the egg whites mix and gently fold until combined.
Place the cake batter into a lined and greased 20x20 cm - 8x8 inch cake pan and spread evenly.
Tap 2-3 times the pan on the work surface to eliminate big air bubbles.
Bake in preheated oven at 160°C – 320°F for 20 minutes or until a toothpick comes out clean.
Let cool down slightly then remove the cake from the cake pan and cool down completely.
Meanwhile prepare the Milk Bath:
In a small saucepan place milk, condensed milk, whipping cream (or evaporated milk) and 1/2 scraped vanilla bean.
Heat over low-medium heat for about 2 minutes (don’t bring to a simmer!) and well combine.
Place the cake over a parchment paper and into the cake pan.
Use a fork to poke holes all over the cake’s surface.
Pour gradually all the Milk Bath onto the cake.
Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or overnight) to allow it to soak up the milk.
Whip the whipping cream until medium-stiff peaks.
Remove the cake from the pan and smooth whipping cream over the top of the cake.
Trim the edges with serrated knife (optional) and cut into 9 equal squares. Serve it.
Enjoy!
You can store the cake in refrigerator (wrapped in plastic wrap) for about 3 days.