Best Pastel Tres Leches De Café Recipes

TRES LECHES CAKE

Steps:

• Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
• With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
• Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
• Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
• Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
• Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

MEXICAN TRES LECHES CAKE (PASTEL DE 3 LECHES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
• Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
• Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
• Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
• Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

PASTEL DE TRES LECHES (THREE MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10x15-inch baking dish.
• Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
• Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

PASTEL DE TRES LECHES

Steps:

• Calienta el horno a 350°F.
• Combina la harina y el polvo para hornear. Bate el azúcar y la mantequilla en un tazón grande con una batidora eléctrica hasta que la mezcla quede liviana y esponjosa. Agrega los huevos, uno por uno, batiéndolos bien después de cada adición. Incorpora la vainilla. Agrega poco a poco la mezcla de harina, batiéndola bien antes de añadir otro tanto. Vierte la masa dentro de un molde para hornear de 13x9 pulgadas, rociado con aceite en aerosol.
• Hornea la masa por 30 min. o hasta que al insertar un palillo de dientes en el centro, éste salga limpio. Hazle una serie de perforaciones con un tenedor grande a intervalos de 1/2 pulgada. Mezcla la leche, la leche condensada y la leche evaporada; vierte las leches lentamente sobre el pastel. (El pastel absorberá lentamente la mezcla de leche). Déjalo enfriar por completo.
• Refrigera el pastel durante 1 hora. Cubre el pastel con la cobertura COOL WHIP justo antes de servir.

PASTEL TRES LECHES DE CAFé

Steps:

• Prepara el batido para pastel y hornéalo en un molde de 13x9 pulgs. como se indica en el paquete. Déjalo enfriar en el molde durante 10 min. Perfora el pastel con un tenedor grande a intervalos de 1/2 pulg.
• Licúa las leches, la crema agria y 4 cdtas. del café instantáneo hasta obtener una mezcla homogénea. Viértela sobre el pastel, volviendo a perforarlo, si fuera necesario, hasta que la mezcla de leches esté completamente absorbida. Refrigéralo durante 1 hora.
• Añade el agua tibia al café instantáneo restante en un tazón mediano; revuelve hasta disolverlo. Incorpórale suavemente el COOL WHIP. Unta el pastel con esta mezcla. Ponle encima los granos de café.

PASTEL DE TRES LECHES

Steps:

• Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
• TO MAKE THE CAKE, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine. In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined.
• In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form.
• Add one-fourth of the flour mixture to the egg-yolk mixture and blend well. Add one-fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
• Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
• Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
• TO MAKE THE TRES LECHES, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake and cover the top and sides with the remaining whipped cream. Decorate with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.
• Italian Meringue
• Combine the sugar and water in a small pan and cover and cook over low-medium heat. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization). Continue cooking, without stirring until you reach the soft-ball stage (see page 13).
• Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
• Meringue for Filling
• Prepare the meringue as directed, but add the red food coloring to the hot syrup once the sugar has dissolved (the meringue should be bright pink) and stir in the mezcal once all the syrup has been added. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.

PASTEL DE TRES LECHES

Steps:

• Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
• Preheat oven to 350 degrees.
• Sift together flour, baking powder, and salt; set aside.
• Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
• On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
• Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
• Remove from oven and place pan on a rack to cool for 10-15 minutes.
• Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
• While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
• Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
• When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
• Garnish with fresh fruit slices.

PASTEL TRES LECHES

Steps:

• Preheat oven to 375°F
• Grease and flour 9-inch spring form pan.
• Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
• Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
• Fold egg white mixture and flour alternately into egg yolk mixture.
• Pour into prepared pan.
• Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
• Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
• Prick top of cake thoroughly with wooden pick.
• Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
• Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
• Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
• Spread over top and sides of cake. Serve immediately with remaining cream.