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Individual Tres Leches Cakes

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Tres Leches or “three milks” is a classic Mexican dessert traditionally made with yellow cake drenched with sweetened condensed milk, evaporated milk and cream; topped with whipped cream and a cherry. We make ours in individual dessert cups (no sharing required!) and switch out the milks for our creamy goat’s milk yogurt and tangy kefir mixed with a splash of evaporated milk and vanilla. The result is a light and refreshing fruity dessert that’s a feast for the eyes and taste buds.
Ingredients
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unsalted butter stick 2 , room temperature
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla extract 2 Teaspoon
  Green valley organics sour cream 1 Cup (16 tbs)
  Orange 1 , juiced and zest
  Three milks mixture 4 Tablespoon
  Redwood hill farm mango orange pineapple kefir 1 Cup (16 tbs)
  Redwood hill farm vanilla yogurt 6 Ounce (1 Container)
  Evaporated milk/Soy, rice / almond milk 1 Cup (16 tbs)
  Whipped cream 2 Cup (32 tbs)
  Assorted sliced fruits 3 Cup (48 tbs) (Raspberries, Blueberries, Strawberries, Kiwi And Mango)
Directions

1.Preheat oven to 350°F. Spray the bottom (not the sides) of a 9X13 baking pan.
2.Sift together flour, baking powder and salt. Set aside. In a large bowl, cream the butter with an electric mixer (hand or stand) until light and fluffy (about 2 minutes), add sugar and vanilla and mix well. Add eggs, one at a time, beating well after each addition.
3.Add the dry ingredients alternately with the sour cream to the creamed butter and sugar mixture, mixing well after each addition, beginning and ending with the flour. Scrape the sides of the bowl, add orange juice and zest and beat for 2 minutes.
4.Pour batter into prepared pan and bake 35 to 45 minutes. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.
5.While the cake cools, mix together the kefir, yogurt, milk and vanilla extract. When cake is cool, cut out 12 circles of cake using the glass as a guide.
6.To assemble, place one cake disc at the bottom of each glass. Poke holes in each piece using a fork and pour 3 Tbs. of the “three milks” mixture over the cake. Spread 3 to 4 Tbs. of whipped cream over the cake, sprinkle with fruit and top with a second cake disc. Poke holes in the second cake disc and carefully pour about 2 Tbs. of the “three milks” mixture over the cake. Top with whipped cream and garnish with fruit. Cakes can be refrigerated up to 8 hours before serving.

Chef’s Quick Tip:Instead of baking a cake from scratch, grab a yellow cake mix (regular or gluten free) and mix in 2/3 cup water, 1 stick softened butter or 1/3 cup vegetable oil, 3 eggs, 1 cup sour cream and the juice and zest of one orange. Bake according to directions for a 9X13 cake pan.

Make it Lactose Free:Substitute Earth Balance Buttery Spread for the butter, Green Valley Blueberry Pom Açaí Kefir for the Redwood Hill Farm Kefir, Green Valley Organics Honey or Vanilla Yogurt for the Redwood Hill Farm Yogurt, and Soy Whipped Cream for the regular whipped cream.

To make these recipes easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are also available nationwide. To learn more about Redwood Hill Farm products visit www.redwoodhill.com!

Recipe Summary

Cuisine: 
European
Servings: 
6
Story
Cinco de Mayo has become a popular time north of the border to enjoy food and beverages traditional to this holiday. As you develop posts and recipes for your early May fiestas, you may want to consider including recipes for your friends or readers with special diet issues for whom Cinco de Mayo can quickly go from “Ole!” to “Oh, no!” - including an estimated 1 in 10 people in the U.S. who are lactose intolerant.

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