Tres leches cake, also known as three milk cake, is a dense and moist Spanish milk cake topped with whipped cream. Here’s an easy recipe to make the best tres leches cake from scratch at home.
TRES LECHES MEANING
Tres leches is a combination of three milk products- condensed milk, evaporated milk and heavy cream or whole milk.
This three milk concoction is used for soaking the cake base. You will be surprised how the cake soaks up that quantity of liquid. The cake base is like an Angel food cake, which is quite dry, and holds that sweet milk goodness to create a truly ambrosial treat!
I had this for the first time at a Mexican restaurant, I had heard so much about this, that I had to try it. I have to admit that it was the most amazing cake I have ever had! And this recipe is seriously the best tres leches cake recipe , you will definitely agree once you try it too 🙂
YOU MAY ALSO ENJOY THESE CAKES
- Butterscotch Cake
- Kit Kat Cake
- Eggless Red Velvet Cake
- Eggless rasmalai cake
STEP BY STEP INSTRUCTIONS TO MAKE MEXICAN TRES LECHES CAKE | THREE MILK CAKE
1.Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. (I used a 9 inch springform pan).
2.In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.
3.Beat egg yolks with 3/4th cup sugar on high speed, until the yolk sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.
4.Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.
5.Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6.Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.
7.Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
8.Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.
HOW TO MAKE TRES LECHES CAKE | THREE MILK CAKE | MEXICAN MILK CAKE?
Tres Leches Cake | How To Make Tres Leches Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 tsp vanilla
- 1/3 cup milk
- 1 (12 oz) can evaporated milk
- 1 (14 oz ) can sweetened condensed milk
- 1/4 cup Heavy Cream
For the Icing
- 1 pint Heavy Cream for whipping
- 3 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch pan liberally until coated. (I used a 9-inch springform pan)
- In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.
- Beat egg yolks with 3/4th cup sugar on high speed, until the yolk-sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.
- Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.
- Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
- Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.
Notes
I hope you enjoyed this easy tres leches cake recipe . I would love to hear from you if you try this recipe. You can write to me at aromaticessence77@gmail.com or send me a pic of your creation on the message tab of my facebook page Aromaticessence
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Tres Leches Cake | How To Make Tres Leches Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 tsp vanilla
- 1/3 cup milk
- 1 (12 oz) can evaporated milk
- 1 (14 oz ) can sweetened condensed milk
- 1/4 cup Heavy Cream
For the Icing
- 1 pint Heavy Cream for whipping
- 3 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch pan liberally until coated. (I used a 9-inch springform pan)
- In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.
- Beat egg yolks with 3/4th cup sugar on high speed, until the yolk-sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.
- Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.
- Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
- Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.
Notes
Chicken seekh kabab recipe with step by step pictures. This Chicken Seekh Kabab is delicious, moist, juicy and succulent, with the right balance of spices and flavors. It makes for a scrumptious, irresistible appetizer or is even great as a side to a meal.
WHAT IS SEEKH KABAB?
In this particular kind of kebab/kabab, meat is ground with spices and aromatics and then wrapped around a skewer in the shape of a log.
Traditionally these kebabs are grilled over a coal fire, which imparts a wonderful smoky flavor. Lamb is the most popular choice for these seekh kababs, but these can be easily made with other meats like beef, chicken, and mutton as well.
Today I decided to make them with chicken. These can easily be made at home by grilling it in an oven or a grill/griddle pan.
HOW TO MAKE CHICKEN SEEKH KABAB AT HOME?
You can make this chicken seekh kabab in 4 easy steps-
Step 1:Making the kabab mixture-You can go about it in two ways;
- Use ready ground chicken and season it with spices, herbs, and aromatics.
- Or use chicken chunks and grind them along with spices, herbs, and aromatics in a food processor.
Step 2: Letting the mixture rest.
It needs to be chilled for a while so that the mixture firms up and it sticks to the skewer.
Step 3: Shaping the kabab
Wrap some kebab mixture around the skewer. Press tightly to form a long of uniform thickness,
Step 4: How to cook seekh kabab?
You can either grill it in the oven or over a stove top.
So there you have it, 4 easy steps to make these amazing Indian chicken kabob recipe .
I’ve used chicken keema (ground chicken) to make these kababs today. If you don’t have skewers you may shape them in the form of patties and pan fry them, serve them as chicken keema kebabs/chicken mince kebabs instead. I’ve also demonstrated how to make chicken kebab at home without an oven. So you definitely have no reason not to try this!
Enjoy this yummy chicken seekh kebab as such with some chaat masala, lime juice, onion rings, and mint chutney. You can also wrap a seekh kabab in a naan/paratha, topped with chaat masala, lime juice, onion slices, mint chutney, and enjoy it as seekh rolls. Yumm!
ENJOYED THIS CHICKEN SEEKH KABAB? THEN YOU WILL ALSO ENJOY THESE DELICIOUS INDIAN CHICKEN APPETIZERS
- Hariyali chicken tikka kabab
- Murgh Malai Kabab
- Tandoori Chicken
- Chicken 65 (baked)
STEP BY STEP INSTRUCTIONS TO MAKE CHICKEN SEEKH KABAB | CHICKEN SHEEK KEBAB
1.In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
2.In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
3.To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.
4.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
5.Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
6.Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
7.Brush the kababs with oil or oil spray.
8.Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
9.Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
NOTES
1.If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.
2.Post updated with new pics and slight modifications in the recipe.
HOW TO MAKE CHICKEN SEEKH KABAB | INDIAN CHICKEN SEEKH KEBABS?
Chicken Seekh Kabab Recipe | How To Make Chicken Seekh Kebab
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb / approx 500 grams ground chicken
- 1/2 cup finely chopped onion
- 1 & 1/2 inch piece of ginger
- 5-6 cloves of garlic
- 3 green chillies, adjust as per desired heat
- 1/4 cup finely chopped cilantro leaves
- 1 tbsp finely chopped mint leaves
- 2-3 tbsp roasted gram flour
- 1/4 cup breadcrumbs, add more if required for binding
Dry spices
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp amchur powder or 1 tbsp lemon juice
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1/2 tsp black pepper powder
- 1/4 tsp cloves powder
- 1/2 tsp cardamom powder
- 1 tsp salt or to taste
Other ingredients
- Chaat masala, as required to sprinkle on the cooked kebabs
- Oil/butter, as required for basting
Instructions
- In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
- In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
- To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
- Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
- Brush the kababs with oil or oil spray.
- Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
- Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
Notes
- If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
