Today is Day 20 of our marathon A – Z Baking around the World , where I have been posting all cakes . This is the last week of this marathon , and now no more breaks, yes, not even for Sunday. So friends keep tuned in till we reach the alphabet Z.

Today’s alphabet is ‘ T ‘. Without thinking much I decided on a Tuxedo Cake, but later when I was looking for country specification, I just could not find anything. My search just let me to the Tuxedos and some Tuxedo shaped cakes, nothing more. I had bookmarked Tres leches from Desi Fiesta, long time back, so decided to make it for the alphabet T.

Tres leches cake is also called a Three Milk Cake. We use three different kinds of milks to soak the cake. This is a buttery cake, very moist but not mushy. Regarding the origin of this cake there is a lot of controversy. The cake is very popular in Latin America, especially Mexico and Nicaragua.

When I bookmarked this cake I loved the chocolate lace , and was keen to make one for this cake. Since it was my first trial, I went wrong at a few places , hoping to practice on it to get better results. I poured some melted chocolate on the top of the cake and then sprinkled the white shredded chocolate. The chocolate after setting, gave a nice crunch to the cake.

Tres Leches Cake

Ingredients

2 cups all purpose flour
11/2 tsp baking soda
11/2 tsp baking powder
400 ml condensed milk
1/2 cup butter
2 cups milk
1 tsp vanilla essence

For soaking

100 ml condensed milk
1 cup evaporated milk
1/2 cup fresh cream
Few drops vanilla essence

Frosting

2 cups whipped cream
Dark chocolate compound
White chocolate compound

Method

Pre heat the oven to 180 degrees C.
Sieve the flour, baking powder and baking soda.
In another bowl cream the butter with condensed milk.
Add milk, vanilla essence and mix well.
Add the dry ingredients to the wet, mixing well to a smooth batter.
Pour into greased and lined baking tin.
Bake for 35- 40 minutes or until a tooth pick comes out clean.
Let the cake cool.
Invert on a tray and wait till it is at room temperature.
Cut the cake into two.

Soaking

Mix the condensed milk, evaporated milk and cream .
Add few drops of vanilla essence.
Pour the is milk mix gently over both the cakes.
Let the cake soak the milk .
Cover and keep aside for 30 minutes.

Frosting

Whip the cream till soft peaks form.
I use a cream which is sweet and flavored with vanilla.
In case you are using one which is not sweet , add sugar and vanilla essence.
Frost the cake with whipped cream, place the second half making it a sandwich.
Cover the cake with frosting,
Place it in the frig.

Cake Lace

Melt the dark chocolate compound till just melted.
Pour it into a piping bag and snip off the tip.
Pipe out a design with the chocolate on the parchment paper which has been cut according to the measurements. Make sure the design is connected, else the lace will fall off.
For more details check here.
Let the lace set .
Remove the chilled cake and wrap the lace around the cake, peeling away the parchment paper.
I poured some chocolate over the top and then garnished it with shredded white chocolate.

Print Pin

T - Tres leches Cake / Three Milk Cake

Tres leches is a soft moist cake where three different kinds of milk are used, It is a delicious cake from Mexico.

Course Dessert

Cuisine Mexican

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Ingredients

• 2 cups all purpose flour
• 11/2 tsp baking powder
• 11/2 tsp baking soda
• 400 ml condensed milk
• 1/2 cup butter
• 2 cups milk
• 1 tsp vanilla essence

For Soaking

• 100 ml condensed milk
• 1 cup evaporated milk
• 1/2 cup fresh cream
• 1/4 tsp vanilla essence

For Frosting

• 2 cups whipped cream
• dark chocolate
• white chocolate

Instructions

• Pre heat the oven to 180 degrees C.
• Sieve the flour, baking powder and baking soda.
• In another bowl cream the butter with condensed milk.
• Add milk, vanilla essence and mix well.
• Add the dry ingredients to the wet, mixing well to a smooth batter.
• Pour into greased and lined baking tin.
• Bake for 35- 40 minutes or until a tooth pick comes out clean.
• Let the cake cool.
• Invert on a tray and wait till it is at room temperature.
• Cut the cake into two.

Soaking

• Mix the condensed milk, evaporated milk and cream .
• Add few drops of vanilla essence.
• Pour the is milk mix gently over both the cakes.
• Let the cake soak the milk .
• Cover and keep aside for 30 minutes.

Frosting

• Whip the cream till soft peaks form.
• I use a cream which is sweet and flavored with vanilla.
• In case you are using one which is not sweet , add sugar and vanilla essence.
• Frost the cake with whipped cream, place the second half making it a sandwich.
• Cover the cake with frosting,
• Place it in the frig.

Cake Lace

• Melt the dark chocolate compound till just melted.
• Pour it into a piping bag and snip off the tip.
• Pipe out a design with the chocolate on the parchment paper which has been cut according to the measurements. Make sure the design is connected, else the lace will fall off.
• Let the lace set.
• Remove the chilled cake and wrap the lace around the cake, peeling away the parchment paper.
• I poured some chocolate over the top and then garnished it with shredded white chocolate.

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

 Loading InLinkz ...

This cake also goes to Valli's Anniversary Mela.