Tres Leches Cake Recipe Search?

Anyone have a good recipe for Tres Leches Cake or a website that has a good one. I doubt anyone can find it, but I really want the one from a 2004 issue of Cuisine at HomeTres Leches Cake Recipe Search?
Pastel de Tres Leches


1-陆 cups All-purpose flour


1 teaspoon Baking powder


陆 cup Unsalted butter


2 cups White sugar (divided)


5 Eggs


1-陆 teaspoon Vanilla extract (divided)


1 cup Milk


陆 of a 14-ounce can Sweetened condensed milk


陆 of a 12-ounce can Evaporated milk


1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)


1-陆 cups Heavy (whipping) cream


Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.


Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.





When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.





Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.Tres Leches Cake Recipe Search?
Here's one I got a while back from the food network. It is yummy!!





Tres Leches Cake





For the cake:


Vegetable oil


6 3/4 ounces cake flour, plus extra for pan


1 teaspoon baking powder


1/2 teaspoon kosher salt


4 ounces unsalted butter, room temperature


8 ounces sugar


5 whole eggs


1 1/2 teaspoons vanilla extract





For the glaze:


1 (12-ounce) can evaporated milk


1 (14-ounce) can sweetened condensed milk


1 cup half-and-half





For the topping:


2 cups heavy cream


8 ounces sugar


1 teaspoon vanilla extract





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.
Ingredients:


For the Cake:


1 1/2 cups granulated sugar


9 large egg yolks


9 large egg whites


3/4 cup butter, at room temperature


2 cups all-purpose flour


1 1/2 teaspoons baking powder


1 cup whole milk


1 teaspoon cream of tartar


1 1/2 teaspoons vanilla extract





For the Glaze:


1 (12 oz.) can evaporated milk or use Fat-Free for a lighter version


1 can (14 ounces) sweetened condensed milk or use Fat-Free for a lighter version


2 cups heavy whipping cream or use Half and Half (Single Cream) or Whole Milk for a lighter version





For the Topping:


2 cups whipping cream


1 cup granulated sugar


1 teaspoon vanilla extract








Instructions:


Preheat oven to 350 degrees F (180 C). Lightly grease and flour a 13x9-inch rectangular cake pan. Set aside.





To Make Cake:


Combine the flour and baking powder in a medium bowl. Set aside.





In bowl of an electric mixer, cream together the butter and sugar. Add the egg yolks and beat well. Add the flour mixture and milk; beat well. Set batter aside.





In a metal bowl, whip the egg whites and cream of tartar until stiff peaks form. Gently fold into the cake batter. Stir in the vanilla. Pour batter into prepared cake pan. Bake at 350 degrees F (180 C) for 20 to 25 minutes or until a toothpick inserted into the middle of cake comes out clean and when cake springs back when touched lightly in center. Remove from oven and cool on rack for about 20 minutes.





To Make Glaze:


In a large bowl combine the evaporated milk, sweetened condensed milk and heavy cream. Mix well.





Pierce the entire top of cake with a fork or wooden skewer, then pour the glaze over the cake. If cake stops absorbing the glaze, it has had enough. If desired, save remaining glaze to drizzle over the top of cake as garnish. Refrigerate cake for at least 2 hours before frosting and serving*. Serve chilled. Refrigerate any leftover cake.








To Make Topping:


When ready to serve, combine the whipping cream, the vanilla and the sugar, whipping until thick. Spread over top of chilled cake.





*Note: Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve cake chilled.





Makes 12 servings.





Serving Suggestions:


Serve cake topped with chopped nuts, fresh berries or other sliced fruits.


OR:


Place 1 maraschino cherry on top of each slice and drizzle with chocolate or caramel syrup.





Topping Variation:


Tres Leches cake can be made with either a Whipped Cream Topping (as in above recipe) or made with a Meringue Topping.





Here is the Meringue Topping Recipe:





Meringue Topping


Ingredients:


1 cup granuated sugar


1/3 cup water


3 large egg whites


1 teaspoon vanilla extract





Instructions:


Once the cake is completely chilled, in a saucepan combine the 1/3 cup water and the 1 cup sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235-240 degrees F (112-115 degrees C). Remove from the heat. In a medium bowl, beat the egg whites to soft peaks, add the vanilla extract. While beating, add the hot syrup in a thin stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.





To Assemble:


Remove the cake from the refrigerator and spread the meringue topping evenly across the top.





TIP: The meringue will keep, covered, 2 days in the refrigerator.





**************************************鈥?br>

Tres Leches Cake (simple recipe)


Pastel de Tres Leches


1-陆 cups All-purpose flour


1 teaspoon Baking powder


陆 cup Unsalted butter


2 cups White sugar (divided)


5 Eggs


1-陆 teaspoon Vanilla extract (divided)


1 cup Milk


陆 of a 14-ounce can Sweetened condensed milk


陆 of a 12-ounce can Evaporated milk


1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)


1-陆 cups Heavy (whipping) cream


Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.


Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.





When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.





Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.





Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
Here ya go:





http://allrecipes.com/Recipe/Tres-Leches鈥?/a>





http://mexicanfood.about.com/od/sweetsan鈥?/a>





http://www.texasmonthly.com/food/recipes鈥?/a>
Tres Leches Cake


* 1 1/4 cup cake flour


* 1 teaspoon baking powder


* 1 cup sugar


* 1/3 cup oil


* 5 eggs, large


* 1 teaspoon plus 1 teaspoon vanilla extract


* 1 cup plus 1/2 cup milk


* 1 cup sweetened condensed milk


* 1 cup plus 3/4 cup heavy cream


* 1 tablespoon rum


* 1 pinch salt


* optional garnishes- fresh berries or cinnamon





PREPARATION:


Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.





Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.





Let the cake cool until it feels room temperature.Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.





Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.





In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.





Top with a sprinkle of cinnamon or garnish with fresh berries.
Tres Leches Cake





* 1 1/4 cup cake flour


* 1 teaspoon baking powder


* 1 cup sugar


* 1/3 cup oil


* 5 eggs, large


* 1 teaspoon plus 1 teaspoon vanilla extract


* 1 cup plus 1/2 cup milk


* 1 cup sweetened condensed milk


* 1 cup plus 3/4 cup heavy cream


* 1 tablespoon rum


* 1 pinch salt


* optional garnishes- fresh berries or cinnamon





PREPARATION:


Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.





Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.





Let the cake cool until it feels room temperature.


Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.





Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.





In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.





Top with a sprinkle of cinnamon or garnish with fresh berries.
Ingredients:


***CAKE***


1 cup Sugar


5 large Eggs


1/2 cup Milk


1/2 teaspoon Vanilla extract


1 cup Flour


1 1/2 teaspoon Baking powder


1/2 teaspoon Cream of tartar


***MILK SYRUP***


1 (12 oz) can Evaporated milk


1 cup Sweetened condensed milk


1 cup Heavy cream or whipping cream


1 teaspoon Vanilla extract


1 tablespoon Light rum


***MERINGUE***


1 cup Sugar


1/2 teaspoon Cream of tarter


3 Egg whites








Directions:





Preheat oven to 350 degrees. Generously butter a 13X9 in baking dish.





Prepare the cupcake: beat 3/4 of the sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.





Beat the egg whites to soft peaks, adding the cream of tarter after 20 seconds.





Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm but not dry. Gently fold the whites into the yolk mixture.





Pour this mixture into the buttered baking dish. Bake the cake until the cake feels firm and an inserted toothpick comes out clean, 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold the cake onto a large, deep platter. Pierce the cake all over with a fork.





Prepare the milk syrup: combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.





Prepare the meringue: Place 3/4 cup plus 2 Tbsp of the sugar in a heavy saucepan with 1/4 cup of water. Cover and cook over high heat for 2 minutes.





Uncover the pan and cook the sugar to the soft ball stage, 239 F on the candy thermometer, 6 - 8 minutes.





Meanwhile, beat the egg whites to soft peaks with the cream of tarter. Add the remaining 2 Tbsp sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to touch. The hot syrup cooks the whites..





Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.





This recipe for Tres Leches serves/makes 12





Enjoy!