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Lorena Garcia – Tres Leches Cake

Lorena Garcia – Tres Leches Cake
Lorena Garcia, Executive chef of Chica Restaurant kicks off Hispanic Heritage Month with her Tres Leches Cake recipe.
Tres Leches Cake
Course:
Dessert
Cuisine:
Latin America
Seasonal Event:
Fall
INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter 1 cup white sugar
  • 5 large eggs eggs
  • ½ teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

CARAMELIZED PINEAPPLE PICO:

  • 1 cup.
  • 1 cup small diced pineapple
  • 2 tbls sugar
  • 1tsp vanilla
  • 1/4 cup water

Lorena Garcia – Tres Leches Cake - Home & Family

DIRECTIONS:

  1. Preheat oven to 350 degrees f (175 degrees c). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees f (180degrees c) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, add some caramelized pineapple in you want and enjoy!

Caramelized Pineapple Pico:

  • In a saucepan at mid-high heat cook all the ingredients until the pineapple is tender and translucent and the liquid has reduced to a syrup.

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