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Home Learning Kitchen Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake

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Post by :nennito Category :Learning Kitchen Author :Unknown Date :March 2012 Read :624

Click below to download : Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake (Format : PDF)

Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake

2 or 3 pound cakes, sliced
1 can (14 ounces) of Eagle brand sweetened condensed milk
1 can (12 ounces) of evaporated milk
1 pint of heavy cream
1 teaspoon Vanilla
1 tub (8 ounces) of Cool Whip
Pecans, optional
Fruit (oranges slices, grapes, pineapple, cherries, and etc.) optional
Chocolate syrup or Chocolate frosting, optional

Slice the pound cakes and place in the bottom of a 9" X 13" inch cake pan. Poke holes in the pound cake. Mix sweetened condensed milk, evaporated milk, heavy cream and vanilla together and pour the entire milk syrup mixture over the pound cake and let soak into the cake. Top with Cool Whip. Put in the refrigerator and chill for two hours and serve.

Optional: Top with pecans or desired fruit. You can also streak chocolate syrup or chocolate frosting in zig-zag lines beneath the fruit.

Note: This dessert in well-known in Spanish-speaking countries like Mexico, Puerto Rico, Dominican Republic, Nicaragua, South America and other Spanish-speaking countries. It is also found in Cuban restaurants in Miami, Florida and in Mexican restaurants in Houston, Texas. This cake is extremely moist and very rich!

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Mexican And Hispanic - Sopaipillas

2 cups flour 1/2 tsp. salt 2 tsp. baking powder 2 tsp. sugar 2 tbls. lard or shortening 1/2 scant cup (approximately) hot tap water Oil, for frying Confectioners' sugar, for sprinkling 1 cup (approximately) honey, for dipping In a medium bowl sift together flour, salt,baking powder, and sugar. With a pastry blender or fingers, cut in lard to make an even, lumpy meal. Add te water stirring with a fork, until a dough forms. Flour your hands and rapidly knead dough about 12 times. If dough is too crumbly and dry to knead it in until dough is easily

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Mexican And Hispanic - Mexican Wedding Cakes

2 cups sifted flour 1/4 cup sugar 1/2 tsp. salt 1/2 lb. butter 2 tsp. vanilla extract 2 cups finely chopped nuts, preferably pecans Confectioners' sugar Preheat oven to 325 degrees. Lightly grease a baking sheet.Stir together flour, sugar and salt. Mix butter into dry ingredients in a large bowl. Add vanilla and nuts and mix well. Shape dough into 1/2" balls or into small crescent shapes. Place 1" apart on a lightly greased baking sheet. Bake for 20 minutes or till lightly browned. While still warm, roll in confectioners' sugar. Yield: 4 doz.

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Mexican And Hispanic - Dessert - Pasteles Tres Leches Cake

Mexican And Hispanic - Sopaipillas

Mexican And Hispanic - Mexican Wedding Cakes