Tres Leches Cake with Berries | Barefoot Contessa: Cook Like a Pro | Food Network
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Published 2019-08-09
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Tres Leches Cake with Berries
RECİPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 20 min (includes cooling and chilling times)
Active: 50 min
Yield: 9 to 12 servings
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
8 cups mixed fresh raspberries and sliced strawberries, for serving
Sifted confectioners' sugar, for dusting
Make-Ahead Whipped Cream (recipe follows)
Make-Ahead Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons granulated sugar
2 tablespoons creme fraiche
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.
Make-Ahead Whipped Cream:
Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
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Tres Leches Cake with Berries | Barefoot Contessa: Cook Like a Pro | Food Network
• Tres Leches Cake with Berries | Baref...
All Comments (21)
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I want her kitchen so badly.
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In mexico we make this with different flavours, that is, you can put freeze dried coffee to the mix of milks, or kalua (coffee liquor) or any flavour extract ,soooo delicious!!!!
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"You'll forgive me if it's not perfect." proceeds to cut and remove the most perfect piece of cake
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"Condensed milk is basically milk that's been condensed" Mind. Blown
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Another carefree cooking. I love to cook like Ina, not thinking about calories...
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I never thought there was something like "make ahead whip cream". Leave it to Ina to show us that we needed something in our lives all along.
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Does that make it cuatro leches? Yes ma’am, it does 😂
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I love Ina!! 💛 she always makes my day!
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This is the 2nd recipe for Tres Leches cake I have seen in the past week - I think it’s a sign for me to make it 🙂 Would definitely skip the almond extract as I find that too strong for my taste! Can’t wait to try it out!!
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This was one of the first cooking shows I've ever watched. When I was younger I would wake up particularly early during the weekends because it only showed in the early morning. I love Aina so much💕
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The Nicaraguan recipe I have calls for a hint of cinnamon. You cant really taste the cinnamon itself but it makes you say "hmm there's something extra but I don't know exactly what it is." And it gives the cake a little more flavor.
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She looks like an angel and has so much fun when cooking. If she was my grandma I would eat every last bite of her dishes.
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Love this cake!!! You can also eat it with slices of mango, peach or kiwi!! ;)
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Back home in Puerto Rico my mom used to pour the mixture over one of those Sara Lee pound cakes when she wanted to make a quick dessert, I mean its not Ina’s cake, but it was good
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I couldn't love Ina more!
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She is one of my fave chefs.. She makes cooking complicated food looks easy.
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You give a very simplistic step by step showing of how to. So calm and very well put together. Your willingness to demonstrate and teach others without holding back is remarkable. I like your spirit and level of humility. Some dishes we probably wouldn't dare not with you such are doable. Not a whole lot of talking but a lot of organize work you just do it and successfully get it done. Thank you!
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she is great she has class and knowledge
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I always love Ina's cooking!! her food looks so scrumptious!!
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I like to make the whipped cream without sugar and just a little vanilla extract. The cake is already sweet.
