Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?

In specific, I'd like to make a cake that will come OUT of the pan; most recipes I've seen are for a 9';x13'; version. I'm thinking more along the lines of a 9';round pan--or more daringly--a Bundt--either of which seems likely to disassemble into a sloppy mess upon exit from the pan...but has anyone ever accomplished this successfully? Do I need to modify the recipe to ';Dos Leches';, or more drastically, ';Nada Leches';?? And...thanks in advance for your suggestions.Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?
This one is made in a springform pan





Tres Leches Cake





INGREDIENTS


1 cup white sugar


5 egg yolks


5 egg whites


1/3 cup milk


1 teaspoon vanilla extract


1 cup all-purpose flour


1 1/2 teaspoons baking powder


1 (14 ounce) can sweetened condensed milk


1 (12 fluid ounce) can evaporated milk


1 pint heavy whipping cream


10 maraschino cherries


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.


Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.


In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.


Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.


Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.


Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.














This one in a bundt pan





Tres Leches (Three Milk Cake)


Recipe from: The Florida Keys Cookbook


by Victoria Shearer


Cookbook Heaven at Recipelink.com








The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.








Serves 12 to 15





1 package Betty Crocker Super Moist yellow cake mix (with pudding)





1 1/4 cups water





1/3 cup canola oil





3 eggs





1 (12-ounce) can evaporated milk





1 (14-ounce) can Eagle Brand sweetened condensed milk





1 cup heavy cream





1/4 cup sweetened flaked coconut





Preheat oven to 350 degrees F.





Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.





Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.





Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.





Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)





Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.





CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:





- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.





- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.





- Bake it as a sheet cake or a layer cake.





- Frost the cake with vanilla whipped cream or fluffy white icing.





- Top it with a medley of fresh seasonal fruits.





But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.

















This one give instructions for a layer cake





Pastel de Tres Leches


(Central American cake of three milks)


Yield: About 8-10 servings











INGREDIENTS


Flour 1 1/2 cups


Baking powder 1 tsp





Butter, unsalted room temperature 1/2 cup, or 8 Tbsp


Sugar 1 cup





Eggs room temperature 5 each


Vanilla 1/2 tsp





Milk 1 cup


Milk, sweetened condensed 1 cup


Milk, evaporated 2/3 cup





Whipping cream 1 1/2 cups


Sugar 1/2 to 3/4 cups


Vanilla 1 tsp





METHOD


Basic Steps: Sift → Cream → Beat → Fold → Bake → Soak → Frost


Preheat oven to 350 degrees. Grease and flour a 7';x11'; baking pan.


Sift flour and baking powder together well.


Cream butter and sugar together in a mixer on medium speed till light and fluffy.


On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.


Remove bowl from mixer, and fold in flour to mix well.


Pour batter into prepared pan and bake 30 minutes or till done.


Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.


Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.


Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.


VARIATIONS


Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.


If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.


NOTES


Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.


Leftovers should be refrigerated.