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
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Tres Leches Cake with Berries | Barefoot Contessa: Cook Like a Pro | Food Network
Once you taste Ina's Tres Leches Cake, you may never go back to regular cake again!
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Tres Leches Cake with Berries
RECİPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 20 min (includes cooling and chilling times)
Active: 50 min
Yield: 9 to 12 servings
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
8 cups mixed fresh raspberries and sliced strawberries, for serving
Sifted confectioners' sugar, for dusting
Make-Ahead Whipped Cream (recipe follows)
Make-Ahead Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
Make-Ahead Whipped Cream:
Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
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Tres Leches Cake with Berries | Barefoot Contessa: Cook Like a Pro | Food Network
TRES LECHES CAKE -Milk Cake Turkish Style | Trileçe
A Turkish Tres leches cake 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 cake is very light with many air bubbles. Topped with whipped cream and caramel sauce.
Main ingredients: Cake base, evaporated milk, condensed milk, and heavy cream, and caramel sauce.
Here's what you'll neeed:
SPONGE CAKE:
4 egg yolks
1/3 cup sugar 65g
¼cup veg oil 50g
1/3cup whole milk 67g
1 tsp vanilla 5g
1 cup cake flour (100g)
1½ tsp baking powder
½ tsp salt 3g
4 egg whites
½ tsp lemon juice 3g
1/3 cup sugar 65g
Whipped Cream:
1½ cup whipping cream
Caramel Sauce:
1 cup sugar 200g
1/3 cup water
1 cup heavy cream
1 tsp vanilla 5g
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Easy Tres Leches Cake Recipe | Three Milk Cake
You will love this easy and moist tres leches cake recipe. This Mexican cake is soaked with a sweet mixture of three kinds of milk and topped with an airy whipped cream frosting.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????TRES LECHES CAKE INGREDIENTS:
►1 cup all-purpose flour
►1 1/2 tsp baking powder
►1/4 tsp salt
►5 eggs (large)
►1 cup sugar divided into 3/4 and 1/4 cups
►1 tsp vanilla extract
►1/3 cup whole milk
CAKE SYRUP:
►12 oz evaporated milk
►9 oz sweetened condensed milk (2/3 of a 14 oz can)
►1/3 cup heavy whipping cream
CAKE FROSTING:
►2 cups heavy whipping cream
►2 Tbsp granulated sugar
►1 cup berries to garnish, optional
???? PRINT RECIPE HERE:
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Tres Leches Cake - Dished #Shorts
On today's Dished #shorts we're making Tres Leches Cake
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If you love this how to make homemade tres leches cake recipe let us know what you think in the comments below! #dished #tresleches #cake
Ingredients for making tres leches cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups sugar
5 large eggs, separated
1 tsp vanilla extract
1 1/2 cup milk
1/4 cup melted butter
1 (12-oz.) can evaporated milk
1 (14-oz.) can of Martin Picard Maple Condensed Milk
(Or any sweetened condensed milk)
Whipped Cream
Cocao Powder
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Easy Tres Leches Cake Completely From Scratch
Sure, tres leches (which translates to three milks) is an ultra moist cake, but what if we made everything from scratch AND introduced a fourth milk? Call it Cuatro Leches.
Also, don't complain to me about how making the milks from scratch is not easy .. fine then go get a can. Ur just gonna hurt my feelings, it's fine.
Recipe:
9x13 pan I use:
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