EASIEST TRES LECHES RECIPE ???? #foodie #baking #shorts
JOGUE O LEITE CONDENSADO NO PÊSSEGO E DEIXE TODOS CHOCADOS COM O RESULTADO!
Este é um bolo super fácil de fazer e que deixa todos impressionados com o resultado, tenho certeza que você vai amar!
Ingredientes (tamanho da xícara: 200ml)
- 3 1/2 xícaras de farinha de trigo (350g)
- 1 xícara de açúcar (160g)
- 3 ovos
- 3/4 xícara de óleo (150ml)
- 1 1/4 xícara de leite (250ml)
- 1 colher (sopa) de fermento em pó (14g)
- 1 colher (chá) de açúcar de baunilha (5g)
- 1 1/2 xícara de leite condensado (395g)
- pêssegos
???? Eu coloco o chocolate na massa crua e minha família adora:
???? 3 sabores dentro de um único bolo, o resultado é incrível:
#amoreceitas #pêssego #bolo #bolorecheado #bolosimples #sobremesadepessego
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Tres Leches Cake | 3 Milk Cake Recipe
Tres Leches Cake – aka known as 3 Milk Cake. This is a simple and delightful cake. It’s a Spanish dessert of sponge cake soaked in milk bath, unique, one of its kind, very delicious. It’s very easy if you already known my soft cotton sponge cake, just a slight difference in the recipe. It has completely no oil in the recipe, and well balanced with the 3 milks that it soaked, it brings the cake a different way to another level. Hope you’re inspired. Enjoy!
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Ingredients:
I am using 7x7x3 square pan
- Sponge Cake
4 yolks
30g (2 tbsp) fine sugar
140g (1 cup + 1 tbsp) milk
¼ tsp salt
1 tsp vanilla extract
120g (1 cup + 1 tbsp) cake flour
1 tsp baking powder
4 egg whites
50g (1/4 cup) fine sugar
½ tsp cream of tartar (or lemon juice)
- 3 Milk Bath
80g (1/3 cup) evaporated milk
80g (1/3 cup) whole milk
75g (1/4 cup) sweetened condensed milk
- Frosting
240g (1 cup) whipping cream
(if you like more sweetness, you can add 2 tbsp of powdered sugar. I don’t like too sweet, I skipped)
- Garnish/ deco
Strawberries
Instructions:
- Sponge Cake
1. Preheat oven at 160°C / 320°F. Grease and line the pan with parchment paper on the bottom.
2. In 2 large bowls, separate the egg yolks and whites.
3. In the bowl of yolks, add sugar. Whisk well until cream and pale. Then add the milk and whisk to incorporate. Add salt and vanilla extract, and whisk to combine.
4. Sift in the dry ingredients in a few batches. Mix only until the flour disappear. Do not over mix. Continue sifting the flour and mix.
5. In the other bowl of egg whites, add the cream of tartar. You can also substitute with same amount of lemon juice. Use a hand mixer to mix until bubbly before adding in the sugar. Add in the sugar little by little. Continue mixing until stiff peaks form.
6. Fold in the white mixture into the yellow batter in a few batches. Just fold until the white disappear. Again, do not over mix. However, make sure there is no lumps.
7. Pour the batter into the prepared pan. Use a skewer to do the action as shown in the video to release any trapped air bubbles. Tap the pan few times on the table to further release the air bubbles.
8. Bake in preheated oven at 160°C / 320°F for about 20-25 min. Make sure the inserted skewer comes out clean.
9. Let it cool while doing the next step.
- 3 Milk Bath
10. In a cup, add all the 3 milks and give it a quick whisk.
11. On the cake, use a fork to poke holes all over the surface. This is so that the milk will sip into the cake.
12. Pour the milk onto the cake.
13. Let it rest for 30 min to 1 hour or until the milks are sipped into the cake.
- Frosting
14. In another bowl, whip the whipping cream until stiff peaks form.
15. Add the cream onto the surface of the cake. Use an offset spatula to level and smoothened the surface.
16. Chill the cake for about 1 hour before cutting, OR you can serve immediately by cutting from the glass tray.
17. Cake is ready to serve. Pipe some simple deco and garnish with any fruits you desire. In this case, I like strawberries to bring out the colors of the cake.
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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 Recipe -- Tres Leches Recipe -- The Frugal Chef
This tres leches cake recipe is quite simply divine. It is extremely moist and loaded in flavor. The cake is a sponge that will absorb three different kinds of milks (hence the name tres leches) for a very special treat. Enjoy!
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Serves eight
FOR THE CAKE:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon of salt
5 large eggs at room temperature -- separated
1 cup sugar
1/3rd cup whole milk
1 teaspoon vanilla extract
FOR THE MILKS:
1 cup whole milk
1 tsp. vanilla extract
1 cup whipping cream
1 – 14 oz. (397 gram) can of sweetened condensed milk
Heat your oven to 350 degrees F (176 C).
Place a 9-inch cake pan on some parchment paper and trace the bottom of the pan. Cut out a circle to line the inside. Butter the pan, place the lining inside it and butter the parchment paper as well.
Place the four, baking powder and salt in a bowl and whisk for a minute (or sift two times).
Place the egg yolks in a large bowl and beat them for two minutes. Please time yourself and do the two minutes. Add ¾ cup of sugar and beat for another three minutes. Same thing – time yourself and do the three minutes. Add the milk and vanilla extract to the egg yolks and beat for another minute. Set the mixture aside and wash your beaters.
Place the egg whites in another bowl and start beating until they get frothy. Add the remaining sugar and beat until you have soft peaks. Set aside.
Add 1/3rd of your flour to the beaten egg yolks and whisk it until it is fully incorporated. Now fold in 1/3rd of your beaten egg whites. Whisk in another 1/3rd cup of flour and then fold in another 1/3rd of egg yolks. Repeat one last time until you have no flour or egg whites left.
Pour the cake batter into the prepared cake pan and tap it lightly against your counter to get rid of any air bubbles. Bake the cake for about 20 minutes. Check it with a cake pin at 20 minutes and if it is clean remove the cake. You do not want the bottom of this cake to harden, as it will be ruined so do not over bake it.
Remove the cake from the oven and place the pan on top of a cooling rack. Cool down the cake in the pan for 30 minutes.
Place the cooling rack on top of the cake pan and swiftly turn it over to unmold it. Remove the parchment paper from the bottom and allow the cake to cool down completely.
Once the cake has cooled down flip it on to a serving platter.
Mix the whole milk, cream, condensed milk and vanilla preferably in a measuring cup with a spout. Whisk it well.
Make little holes through your whole cake with a skewer and slowly start pouring in the milks. Wait a little bit for the cake to absorb between pours. Be patient. When you are finished adding all the liquid tent the platter with aluminum foil and place the cake in the fridge for a minimum of two hours bur preferably overnight.. The longer it soaks the better.
FOR THE FROSTING:
1 cup cold whipping cream
½ cup confectioner’s sugar (powdered, icing)
Beat the cream until it starts to thicken and add the sugar. Beat until you have stiff peaks.
Frost the cake with your whipped cream. You can add sliced strawberries or peaches for decoration if you would like.
Serve and enjoy!
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How to make TRES LECHES Peach Cake Recipe, THE BEST YOU'LL EVER TASTE!! | Views on the road
????????????Tres leches cake “THE BEST Creamy Peach Milk You'll ever taste” ☁️The ingredients and quick tips are listed below ⬇️
Hello & Welcome! Today I’m going to show you how to make a memorable peach tres leches cake. From the moment the creamy three milks splash your tasted buds, to that shameless last lick of whipped cream you lick off the bottom of your plate, you will be transported to the greatest love you have ever lived. I truly hope you enjoy this magnificent cake as much as our family. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love Steph, Punky, and Cloud ????
BAKE at 350 degrees for 28 to 30 minutes
Ingredients
5 large room temperature eggs
1 cup AP flour
1 cup sugar (2/3 of a cup for egg yolks and the rest for egg whites)
1 tsp baking powder
1 Tbsp Vanilla
1/4 cup milk or (1/3 cup milk for high altitude)
Whipped cream
2 cups heavy whipping cream
1/2 cup powdered sugar or regular sugar
ONLY whipping cream will work to make fresh whipped cream
Syrup
1 can evaporate milk
1 can of condensed milk
1/3 cup heavy whipping cream or half and half
1 tbsp Vanilla
1 small can of peaches
Topping your choice of canned or fresh peaches and strawberries
Recipes
Detailed tres leches cake recipe-
Stand mixer tres leech cake recipe-
Fresh peach agua fresca recipe-
Please make sure that when you separate your eggs, you do not get any egg whites in the YOLK! This isn’t YOLO time amigos. This cake will come for you if you do hehe ????
Another important tip is to make sure all bowls and equipment used are clean or else this cake will come for you hehe j/k but seriously it will cause complications for you
Make sure your baking powder is still active by placing 3 Tbsp hot water over 1 tsp baking powder, if it bubbles you are good to go. This is the reason I store our baking powder in the refrigerator
You go this! Play your favorite music and enjoy the process corazón ????????
Tip‼️
Have a lot of fun when making this recipe ????
For a superb peachy flavor, you can use any peach powder such as crystal light, Kool- aid, or even frozen peach mix to enhance the peach flavor
I did have lots of syrup that you can still use by placing it at the bottom of your cake plate
You can use regular milk for your syrup, but I highly recommend you use heavy whipping cream if you don’t like a super mushy cake
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
#tresleches #cake #whippedcreamcake
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