Recipe: 3 latte cake reicpes (Tres Leche)

I have these recipes in my files. but i have never tried as the recipes do appear very troublesome. if you evern try them out, pls. do let me know. i would liek to try them too!

Tres Leches (Milk Cake)
Submitted by: Stephanie
" This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers! "

Ingredients:
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups whole milk
1 can (14 ounces) condensed milk
1 (12 ounce) can evaporated milk
1 1/2 cups whipping cream
1 teaspoon vanilla extract



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 or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4 Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6 Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7 Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Makes 1 -9x13 inch cake
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Tres Leche Cake
CAKE
1 cup Sugar
5 large Eggs, separated
1/3 cup Milk
1/2 tsp Vanilla
1 cup Flour
1 1/2 tsp Baking powder
1/2 tsp Cream of tartar

SYRUP
12 oz Evaporated milk
1 cup Sweetened condensed milk
1 cup Heavy cream
1 tsp Vanilla
1 Tbsp Light rum

MERINGUE
1 cup Sugar
1/2 tsp Cream of tartar
3 Egg whites

Preheat oven to 350F. Generously butter a 13 x 9 baking dish. Prepare cake:
Beat 3/4 cup of sugar and 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 tartar after 20 seconds. Gradually add the remaining
1/4 cup of sugar and continue beating until the whites are glossy and firm, but
not dry. Gently fold the whites into the yolk mixture. Pour this batter into
the buttered baking dish. Bake the cake until it feels firm and an inserted
toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely
on a wire rack. Unmold the cake onto a large, deep platter and 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 tablespoons of the sugar in a heavy
saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes.
Uncover the pan and cook the sugar to the soft ball stage, 239F. on a candy
thermometer, 6 to 8 minutes. Meanwhile, beat the egg whites to soft peaks with
the cream of tartar. Add the remaining 2 tablespoons of 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 the 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.
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Tres Leches Cake From Cafe Central, El Paso

Cake
9 eggs (room temperature)
11/2 cups sugar
12 tablespoons butter (softened)
2 cups all-purpose flour
11/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon cream of tartar

Preheat oven to 350 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed. In a separate bowl combine flour and baking powder. In a third bowl mix milk and vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9- by 13-inch metal baking pan. Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool. (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.)

Three Milks
2 cups heavy cream
1 five-ounce can (5/8 cup) evaporated milk
1 fourteen-ounce can (7/8 cup) sweetened condensed milk

Stir the milks together thoroughly; do not beat. Do not refrigerate canned milks before using.

Cream Icing
2 cups heavy cream
1/3 cup sugar

Whip cream and sugar together until stiff. When cake is cool, slice or peel off the thin top crust. Ice sides first, creating a small lip on top to catch milk mixture. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4 of mixture). Finish icing top. Refrigerate. (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.
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