Tres Leches Cake Is Made With Three Layers: Cake, Filling, And Topping

The first time I've ever heard of Tres Leches cake is through the Internet and I've been curious about trying it ever since. Tres Leches is a popular cake in Latin American countries like Mexico, Nicaragua and Cuba.This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"
　　

INGREDIENTS
　　
Cake:
　　
1 1/2 cups cake flour
　　
1 1/2 tsp. baking powder
　　
1/2 salt
　　
1/2 cup unsalted butter
　　
1 cup sugar
　　
5 large eggs
　　
1 1/2 tsp. vanilla extract
　　
Milk Glaze:
　　
1 (14-ounce) can sweetened condensed milk
　　
1 (12-ounce) can evaporated milk
　　
1 cup half and half cream
　　
Topping:
　　
1 1/2 cups whipping cream
　　
1/4 cup powdered sugar
　　
1 1/2 tsp. vanilla extract
　　
Directions
　　
For the cake:
　　
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
　　
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
　　
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 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 evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
　　
Remove the cake pan 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.
　　
For the glaze:
　　
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
　　
Topping:
　　
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Lemon Meringue Pie Is Thickened With Cornstarch And Flour In Addition To Egg Yolks

Start by making the Lemon Meringue Pie: first sieve the flour and a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing. Then add the butter and lard, cut into smallish lumps, and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a plastic bag and let it rest in the refrigerator for 30 minutes.

Lemon Filling:
　　1 cup sugar
　　1/4 cup cornstarch
　　1/8 teaspoon salt
　　6 large egg yolks
　　1 1/2 cups water
　　1 tablespoon lemon zest
　　1/2 cup lemon juice (fresh from 2 - 3 lemons)
　　2 tablespoons unsalted butter
　　
Merigue:
　　3 egg whites
　　1/2 tsp vanilla
　　1/4 tsp cream of tartar
　　6 tblsp sugar

In sauce pan, mix 1/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
　　
Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.
　　
Directions:
　　
Preheat oven to 350 degrees F (175 degrees C).
　　
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
　　
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
　　
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
　　
Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.
　　
Do not use plastic bowl, plastic holds oil and will cause the merigue to not be as stiff.
　　
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degress for 12 to 15 minutes, or till meringue is golden. Cool.

Rich And Smooth Red Velvet Cake Has A Lot Of Fans

Rich and smooth red velvet cake has a lot of fans. If you are baking this cake to make the Christmas tree cake for your holiday party, you will need two batches. Its deep red color makes it makes it a good fit for the red and green Christmas color theme, but this cake will elicit oohs and ahhs any time of year.
　　
Red Velvet Cake Ingredients

Vegetable oil for the pans

1/2 cups all-purpose flour

1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, andcocoa powder. In another large bowl, whisk together the oil,buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.

Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
　　
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans
　　
Cream Cheese Frosting:
　　
1 pound cream cheese, softened
　　
4 cups sifted confectioners' sugar
　　
2 sticks unsalted butter (1 cup), softened
　　
1 teaspoon vanilla extract
　　
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
　　
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Old Fashioned Pound Cake Recipe Will Have You Reliving Those Childhood Days

Pound cake received its name from the original cake recipe that used one pound each of butter, sugar, eggs, and flour. The perfect accompaniment to a cup of tea, this cake is rich and buttery, with a gorgeous golden brown crust. While some like to savor the taste of a slice of pound cake without any other thing influencing its taste, many enjoy it with whipped cream or ice cream.

Original Pound Cake
Ingredients

• 1 cup heavy cream
• 2 sticks/1 cup of unsalted butter, softened, plus some for buttering the pan
• 2 tsp vanilla
• 3 cups sifted cake flour (not self-rising; sift before measuring), plus some for dusting
• 6 large eggs, at room temperature for about 30 minutes
• ¾ tsp of salt
• 3 cups of sugar
• A 10" tube pan (4 ½'' deep) or a 10'' bundt pan (3 ¼ inches deep)

Preparation

Place the oven rack in the middle position. Grease the baking pan with butter and lightly scatter some flour over it, shaking off the excess. In a wide shallow dish, add the salt to the sifted flour (3 cups), and then sift the flour once again. You need to sift the flour three times. Cream the butter (2 sticks) and sugar in a large bowl, until you get a good amount of air into it. You get great results after about or 6 to 8 minutes of whirling with a handheld mixer, at medium-high speed.

Now gradually drop in the eggs, one at a time. After all the eggs are added, blend in the vanilla, and lower the speed of the mixer to low, before adding the flour. Follow this with all the cream, and finally the remaining flour. Ensure that you blend well, after each addition. Keep scraping all the batter that sticks to the side of the bowl and dumping it in the middle while mixing. Give the batter one final one minute whirl at medium-high speed.

Now pour the creamy, satiny batter into the prepared baking dish and gently bang the dish on the work surface once or twice, to get rid of air bubbles. Place the dish in the oven and turn on the heat to 350°F. Within about an hour or an hour and fifteen minutes, the cake should turn golden and a wooden pick or skewer pierced into the center of the cake should come out with a few crumbs stuck to it. However, if you keep checking it this way, you could take it out earlier if you feel that it is done. Allow the cake to cool in the pan on a rack for at least 30 minutes. Gently run a knife around the inner and outer edges of the cake, to separate it from the dish, and then invert the dish onto the rack. Your delectable pound cake is ready to eat!

This old-fashioned pound cake recipe is tried and tested, with rave reviews. A different way to enjoy this pound cake is to toast it. Better yet, turn it into a sinfully rich, grilled pound cake. Prepare the batter by beating an egg with two tablespoons each of milk and Grand Marnier. Now, just like you would do while preparing a French toast recipe, dip each slice of cake into this mixture, and brown each side on the grill. Serve it for dessert, along with fresh strawberries and whipped cream, and your guests will think they've died and gone to heaven!