Does any know the recipe for tres leches mexican cake?

INGREDIENTS:


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


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 room temperature.








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Blend of 3 Ghirardelli chocolates. Moist delectable chocolate cake mix


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Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.


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 cakeDoes any know the recipe for tres leches mexican cake?
Tres Leches is not Mexican. It's Central American and the Mexicans adopted it in recent years.





http://en.wikipedia.org/wiki/Tres_leches鈥?/a>





INGREDIENTS:


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


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 room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.





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.Does any know the recipe for tres leches mexican cake?
Cake:


6 eggs


1 cup sugar


2 limes, zested


1 cup flour


Soaking liquid:


1/2 cup condensed milk


2 cups milk


2 cups heavy cream


1 lime, zested


Garnish:


6 ounces heavy cream


Mixed berries





Preheat oven to 350 degrees F.


In a medium size bowl whip the eggs and sugar until very light and fluffy. Add in the zest and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove the cake from the pan and allow to cool. Return the cake to the pan.


To make the milk mixture, pour all of the ingredients into a medium size pot and bring to a boil.


To assemble the cake, use a small cup and pour the hot milk mixture over the cake and allow to soak for at least 30 minutes, pressing down on the cake to make sure it is absorbing the milk mixture. To garnish the cake, whip the heavy cream and top the cake with the whipped cream. Add the berries decoratively.
End a great Mexican meal with a piece of this rich, moist cake.


INGREDIENTS:


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


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 room temperature.





Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.


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.
This recipe also comes out great with a boxed yellow cake mix. just bake and when still warm, poke holes all over it and pour in sweetened condensed milk, and heavy cream, top with cool whip.