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pedroza posted 04-18-2002 03:27 AM ET(US)
I'm looking for the recipe for a mexican called tres lecca ( three milks) it is a cake that is wet with milk...Please help need it for a special occasion coming soon....
Ladycake posted 04-21-2002 11:42 AM ET(US)
This is the one I have and use...

Dominican Milk Cake
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon cream of tartar
5 eggs separated
1 cup flour
1/3 cup milk
1 1/2 teaspoon baking powder
Milk Syrup
1 (12 ounce) can evaporated milk
1 cup heavy cream
1 Tablespoon rum
1 cup sweetened condensed milk
1 teaspoon vanilla
Meringue
1 cup sugar
3 egg whites
1/2 teaspoon cream of tartar
For Cake: Beat 3/4 cup of sugar and the egg yolks until light and fluffy. Stir in the milk, Vanilla, flour, and baking powder. Beat the egg whites to soft peaks, and the cream of tartar and the remaining 1/4 cup sugar. continue beating until the whites are firm and glossy. Gently for the whites into the egg mixture. pour into a greased 9x13 pan Bake 40 to 50 minutes at 350 or until cake is done unmold onto a deeper platter cool 2 hours pierce all over the cake with a fork.
For the milk syrup: combine the evaporated milk and the sweeten milk with the cream, vanilla and rum. Blend well. Pour syrup over the cake spooning the overflow until syrup is absorbed.
For the meringue: Place all but 2 Tablespoons of the sugar in heavy sauce pan with 1/4 of the cream of tartar and 1/2 cup water. Cover and cook over high heat for 2 minutes. Uncover the pan and cook to the soft ball stage.(239 degrees). Beat the egg whites to soft peaks with the remaining cream of tartar and sugar and beat until stiff peaks form. Pour the boiling sugar carefully in a thin stream into the egg whites while beating the mixture. Beat until cool. Thickly spread on cake then refrigerate the cake at lease 2 hours before serving.
EricaTr posted 06-27-2002 12:18 PM ET(US)
I have made this cake before,
do your favorite white cake while it's baking, in a bowl combine evaporated milk, media crema, and La Lechera which is condensed milk you will find them in the mexican section at the grocery store.
use one can of each wisk together, when your cake is done simply take out of oven while cooling in pan pour some of the mixture on to the cake let cool down. ivert cake into cake board or whatever your using, using a toothpick poke holes in cake (not to many or you will make it to heavy might fall apart)
then using a basting tube squirt milk mixture in holes. you can also add pineapple juice(from canned pineapple) to milks makes it even more delicious!
piece of cake posted 06-27-2002 06:42 PM ET(US)
mexican cake for Pedroza
1 can crushed pineapple with juice
2 c. flour
2 eggs
2 c. sugar
1 tsp. baking soda
1 c. nuts
--FROSTING:--
1 cube butter or margarine, melted
8 oz. cream cheese, softened
1 tsp. vanilla
Powdered sugar as desired
Stir first 6 ingredients together. Cook at 350 degrees for 40-45 minutes. Put frosting on cake while hot.
pastryguru posted 07-05-2002 01:57 AM ET(US)
tres leches is a very tradational cake, very easy too. here is a recipe thats easy and quick, authentic too, my friends are from quadalahara, mexico, and they say this is just like they get at home.
sponge cake
6 eggs
1 teaspoon vanilla
1 cup granulated sugar
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
beat the eggs, vanilla and sugar on high speed with a whip until you get a very high volumn--it will be very pale, and thick. while this is whipping sift the flour salt and baking powder together. prepare a 12" cake pan i like to use a pan spray like bakers joy or vegelene. when eggs are whipped, fold in the dry ingredients quickly but gently. turn into prepared pan. bake at 350 until cake is firm, you do not leave indents in the top when touched, and the sides of the cake start to pull away from the pan. while the cake is cooling,
combine 1 14 oz. can sweetened condensed milk, 1 12 oz. can evaporated milk, and
1 1/2 cups of half and half, light cream or heavy cream. pour ALL of the liquid over the cake (while it is still in the pan!) let it sit a while till it soaks all the liquid up--then--
turn the cake out and ice it with a sweetened whip cream icing. the cake may puddle. its supposed to-its a very wet cake.
and yes, i know that traditionally a sponge cake does not have any leavening, but adding a bit of baking powder to it will help open up the crumb and make it more pourous so it will soak up the liquid better.
good luck
i have a chocolate tres leches cake recipe also if you are interested
pastryguru
shepherdess posted 08-06-2002 05:04 PM ET(US)
Could you post the chocolate tres leches recipe?
Also, in order to get good height to cakes, is the stand alone mixer (Kitchenaid)the best to use? What is the best model to buy - I notice they come in different quart models, Artisian, etc.?
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Author	Topic: mexican cake recipe
pedroza	posted 04-18-2002 03:27 AM ET(US) I'm looking for the recipe for a mexican called tres lecca ( three milks) it is a cake that is wet with milk...Please help need it for a special occasion coming soon....
Ladycake	posted 04-21-2002 11:42 AM ET(US) This is the one I have and use... Dominican Milk Cake 1 cup sugar 1 teaspoon vanilla 1/4 teaspoon cream of tartar 5 eggs separated 1 cup flour 1/3 cup milk 1 1/2 teaspoon baking powder Milk Syrup 1 (12 ounce) can evaporated milk 1 cup heavy cream 1 Tablespoon rum 1 cup sweetened condensed milk 1 teaspoon vanilla Meringue 1 cup sugar 3 egg whites 1/2 teaspoon cream of tartar For Cake: Beat 3/4 cup of sugar and the egg yolks until light and fluffy. Stir in the milk, Vanilla, flour, and baking powder. Beat the egg whites to soft peaks, and the cream of tartar and the remaining 1/4 cup sugar. continue beating until the whites are firm and glossy. Gently for the whites into the egg mixture. pour into a greased 9x13 pan Bake 40 to 50 minutes at 350 or until cake is done unmold onto a deeper platter cool 2 hours pierce all over the cake with a fork. For the milk syrup: combine the evaporated milk and the sweeten milk with the cream, vanilla and rum. Blend well. Pour syrup over the cake spooning the overflow until syrup is absorbed. For the meringue: Place all but 2 Tablespoons of the sugar in heavy sauce pan with 1/4 of the cream of tartar and 1/2 cup water. Cover and cook over high heat for 2 minutes. Uncover the pan and cook to the soft ball stage.(239 degrees). Beat the egg whites to soft peaks with the remaining cream of tartar and sugar and beat until stiff peaks form. Pour the boiling sugar carefully in a thin stream into the egg whites while beating the mixture. Beat until cool. Thickly spread on cake then refrigerate the cake at lease 2 hours before serving.
EricaTr	posted 06-27-2002 12:18 PM ET(US) I have made this cake before, do your favorite white cake while it's baking, in a bowl combine evaporated milk, media crema, and La Lechera which is condensed milk you will find them in the mexican section at the grocery store. use one can of each wisk together, when your cake is done simply take out of oven while cooling in pan pour some of the mixture on to the cake let cool down. ivert cake into cake board or whatever your using, using a toothpick poke holes in cake (not to many or you will make it to heavy might fall apart) then using a basting tube squirt milk mixture in holes. you can also add pineapple juice(from canned pineapple) to milks makes it even more delicious!
piece of cake	posted 06-27-2002 06:42 PM ET(US) mexican cake for Pedroza 1 can crushed pineapple with juice 2 c. flour 2 eggs 2 c. sugar 1 tsp. baking soda 1 c. nuts --FROSTING:-- 1 cube butter or margarine, melted 8 oz. cream cheese, softened 1 tsp. vanilla Powdered sugar as desired Stir first 6 ingredients together. Cook at 350 degrees for 40-45 minutes. Put frosting on cake while hot.
pastryguru	posted 07-05-2002 01:57 AM ET(US) tres leches is a very tradational cake, very easy too. here is a recipe thats easy and quick, authentic too, my friends are from quadalahara, mexico, and they say this is just like they get at home. sponge cake 6 eggs 1 teaspoon vanilla 1 cup granulated sugar 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder beat the eggs, vanilla and sugar on high speed with a whip until you get a very high volumn--it will be very pale, and thick. while this is whipping sift the flour salt and baking powder together. prepare a 12" cake pan i like to use a pan spray like bakers joy or vegelene. when eggs are whipped, fold in the dry ingredients quickly but gently. turn into prepared pan. bake at 350 until cake is firm, you do not leave indents in the top when touched, and the sides of the cake start to pull away from the pan. while the cake is cooling, combine 1 14 oz. can sweetened condensed milk, 1 12 oz. can evaporated milk, and 1 1/2 cups of half and half, light cream or heavy cream. pour ALL of the liquid over the cake (while it is still in the pan!) let it sit a while till it soaks all the liquid up--then-- turn the cake out and ice it with a sweetened whip cream icing. the cake may puddle. its supposed to-its a very wet cake. and yes, i know that traditionally a sponge cake does not have any leavening, but adding a bit of baking powder to it will help open up the crumb and make it more pourous so it will soak up the liquid better. good luck i have a chocolate tres leches cake recipe also if you are interested pastryguru
shepherdess	posted 08-06-2002 05:04 PM ET(US) Could you post the chocolate tres leches recipe? Also, in order to get good height to cakes, is the stand alone mixer (Kitchenaid)the best to use? What is the best model to buy - I notice they come in different quart models, Artisian, etc.?