Best Nicaraguan Tres Leches Cake Recipes

NICARAGUAN TRES LECHES CAKE

Steps:

• FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and finally the baking powder. Fold egg whites into the batter and pour into a generously greased 9-by 13-inch pan. Bake 30 to 40 minutes at 350 degrees, or until cake will spring back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.).
• FOR FILLING: Beat the three egg yolks for 1 minute at high speed with an electric mixer. Add the three kinds of milk - evaporated, condensed and cream - and the vanilla and liqueur, and beat thoroughly. When the cake has cooled, unmold it onto a dish. Pierce the cake as thoroughly as possible with a fork. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
• FOR THE MERINGUE: Mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon ( about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least two hours; it should be.
• served very cold.

RECETA DEL TRES LECHES NICARAGüENSE > APRENDE A COCINARLA AQUí

Steps:

• Coloque la mantequilla a temperatura ambiente para ablandarla.
• Precaliente el horno a 175 grados C o 350 grados F.
• Engrasar y enharinar un molde para hornear. (Se recomiendan aproximadamente 9 × 13 pulgadas o 20 × 30 cm.)
• En un tazón grande, mezcle la mantequilla y el azúcar hasta que esté suave y esponjosa.
• Separar las yemas de huevo de las claras de huevo. Utilizará ambos en esta receta.
• Agregue las yemas de huevo al tazón de una en una, batiendo bien cada huevo antes de agregar uno nuevo y revuelva en la vainilla.
• En otro tazón, tamizar la harina y el polvo de hornear.
• Agregue la mezcla de harina alternativamente con la leche, batiendo bien después de cada adición.
• Coloque las claras de huevo en un recipiente de vidrio o metálico y bátalos con crema de sarro o vinagre hasta que se formen picos firmes.
• Use una espátula de goma para doblar suavemente las claras de huevo en la masa de mantequilla.
• Extienda la mezcla uniformemente en el plato para hornear.
• Hornee en el horno hasta que un palillo insertado en el centro de la torta salga seco. Esto normalmente tomará 25-30 minutos.
• Deja que el pastel se enfríe.
• Mezcle las 2 tazas de crema batida pesada con leche evaporada y leche condensada en un tazón pequeño.
• Vierta la mezcla de leche sobre el pastel hasta que esté completamente empapado y ya no se pueda absorber más. No vierta toda la leche sobre el pastel sin verificar cuánto se absorbe en realidad, ya que esto puede llevar a un pastel demasiado empapado.
• Batir las otras 2 tazas de crema batida y mezclar con el azúcar.
• Extender la crema batida sobre el pastel.
• Coloque el pastel en el refrigerador.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

NICARAGUAN TRES LECHES

Steps:

• 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 the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
• 4. Add the flour mixture to the butter 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 all over with a fork.
• 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
• 7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!