Tres leches cake

Votes: 2

Time: 53 min plus soaking time
Complexity: easily
Servings: 12

Tres Leches Pie - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (516 g) yellow cake mix
1 can (340 g) of concentrated milk (portions)
1/3 tbsp. canola oil
3 large eggs
400 gr. condensed milk
1 and 1/4 cups heavy cream (portions)
1/2 tsp vanilla
1/2 cup toasted coconut flakes for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit dough, concentrated milk, condensed milk, cream, vanillin, coconut flakes, eggs

Cooking the dish according to the recipe:

Preheat oven to 350°F (180°C). Spray a 9 x 13-inch cake pan with cooking spray.

In a large bowl, combine the cake mix, 1 cup evaporated milk, oil, and eggs. Using a hand mixer on medium speed, beat the mixture until smooth, about 2 minutes.

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cool.
In a medium bowl, combine the condensed milk, the remaining evaporated milk, and 1/4 cup heavy cream. Use a fork to poke holes all over the top of the pie.

Pour the milk mixture evenly over the cake. Refrigerate until the liquid is absorbed, at least an hour or overnight.

Before serving, pour the remaining cream into a large bowl and add the vanilla. Beat with an electric hand mixer on high speed until soft peaks form.

Slice the pie and serve with a dollop of whipped cream and a sprinkle of toasted coconut.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / Cuban cuisine / Sandra Lee

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