Tres Leches Layer Cake with Peaches and Dulce de Leche

INGREDIENTS

FOR THE CAKE

5 egg yolks

5 egg whites

1 cup sugar

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoons warm water

¾ teaspoon cream of tartar

TO ASSEMBLE THE TRES LECHES LAYER CAKE

14 ounces sweetened condensed milk

12 ounces evaporated milk

12 ounces coconut milk

1 teaspoon vanilla

1 teaspoon rum

14 ounces dulce de leche (Nestle La Lechera)

1 large can halved peaches, rinsed and patted dry and cut into slices (you can substitute fresh peaches as well)

1/2 c candied pecans, chopped (optional)

INSTRUCTIONS

FOR THE CAKE

With an electric mixer, mix egg yolks and sugar until well combined.

Add two tablespoons of water and keep mixing until a smooth pale yellow cream has formed.

Sift, in small batches, flour and salt into the creamed egg yolks and fold with a spatula in order to gently combine.

In separate container, beat the egg whites until foamy and soft peaks have formed (about 2 minutes).

Add cream of tartar and beat for another minute.

Add slowly (3 tablespoons at a time) and gently fold the beaten egg whites to the flour, sugar and egg mixture.

Pour the final mixture in an ungreased nonstick 9 inch spring form pan.

Bake at 350 F for 30 minutes.

Once cake is out of the oven let it cool.

TO ASSEMBLE THE LAYER CAKE

In a bowl, combine the three milks with the vanilla and rum, set aside.

Take the cake out of the mold and cut into 4 layers. The trick I used to cut the cake evenly, was to start the cut with a knife but then continue the cut with the help of a fine thread or wire by pulling it through the cake.

Using the spring form pan again, place one of the layers in the bottom and cover it with the three milks mixture, making sure all areas of the cake were moist and covered by the sauce. Add peach slices to cover, then drizzle with warmed dulce de leche. 

Cover with the second layer of cake and repeat all the steps until you place the last layer. You will end up with 3 layers of dulce de leche.

The very top layer should be covered with the rest of the milks mixture but not dulce de leche.

Place the layer cake in the fridge for a minimum of 3 hours but overnight would be even better.

Before serving it, cover the cake with sweetened whipped cream and sprinkle with chopped pecans, if desired. 

FOR THE WHIPPED CREAM

1/2 pint heavy cream

1/3 c powdered sugar

Whip in bowl of electric mixer until stiff and holds its shape when you lift the beaters.

Recipe adapted from http://hungryfoodlove.com/2013/09/23/tres-leches-layer-cake/

Tres Leches & Strawberry Cake

Ingredients

For the Cake:
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract

1 Pint fresh strawberries, capped & thinly sliced

For the Three-Milk Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half

For the Whipped Cream:
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract

1. Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)

4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.

6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread sliced strawberries over top of cake. Spread the topping over the strawberries and allow to chill in the refrigerator until ready to serve. 

Recipe adapted from Brown Eyes Baker

Enjoy!

Tres Leches Cake with Strawberries & Whipped Cream

Ingredients

1 1/2 c all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
4 large eggs, room temperature
1 c plus 5 T granulated sugar
2 tsp pure vanilla extract
1/2 c whole milk
1 1/4 c heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced, fresh strawberries
Whipped Cream

Preheat oven to 350*. Butter a 9 x 13 baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of 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 (very important) 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 or overnight.

To serve, toss the strawberries with 5 tablespoons of granulated sugar (optional). Cut the cake into squares, and place on dessert plates. Surround the cake with the strawberries, put a dollop of cream on top, and serve!

Recipe adapted from The Ina Garten 'make it ahead' cookbook.