BEST tres leches? This is the one my Peruvian daughter-in-law makes.
It's wonderful, and even better the next day. Pastel de Tres Leches This version makes 10 generous portions. 1 cup sugar 5 large eggs, separated 1/3 cup milk 1/2 tsp vanilla extract 1 cup all-purpose flour 1-1/2 tsp baking powder 1/2 tsp cream of tartar MILK SYRUP:1 can (12 oz) evaporated milk 1 cup sweetened condensed milk 1 cup heavy (or whipping) cream 1 tsp vanilla extract 1 Tbsp dark rum GARNISHES:Fresh whipped cream or good quality vanilla ice cream Cocoa powder Sliced fresh mango (or the fruit of your choice- tropical fruits pair nicely with this cake) Preheat oven to 350oF. When ready to serve, cut a slice and plate it. Tres Leche Cake Recipe : Alton Brown : Recipes. Directions Watch how to make this recipeFor the cake: Preheat the oven to 350 degrees F.
Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. For the glaze: Cuatro Leches Cake-Decorating-elledecor.com.
Coconut Cake Recipe. Enlarge Credit: Anna Stockwell SERVES 12–16 FOR THE CAKE:2 cups sugar16 tbsp. unsalted butter, softened5 eggs1 cup buttermilk1 tbsp. vanilla extract1 tsp. baking soda dissolved in 1 tbsp. warm water2 ½ cups cake flour, sifted FOR THE ICING:2 mature coconuts2 ½ cups sugar¼ cup light corn syrup¼ tsp. salt4 egg whites1 tsp. vanilla extract¾ tsp. cream of tartar 1.
Heat oven to 350°. In the bowl of a stand mixer fitted with a paddle, beat together sugar and butter until pale and fluffy, 2–3 minutes. Pina Colada Cake Recipe - Food.com - 78073. Pastel de Piña colada. Recetas de Cocina Cubanas. Cuban Recipes. Pastel de piña colada. Hoy les quiero compartir una receta de un pastel que está delicioso, aparte fresco y digo ¿a quién no le gusta la piña colada?
Tarta de piña colada. Desde que vi la tarta de Penny no podía quitarmela de la cabeza, esa presencia, esos sabores....Al final, no se parece mucho a la que hizo ella, pues no encontré la leche de coco y tuve que improvisar, y tampoco fui capaz de hornear el merengue, lo intenté dos veces y no pude, me quedaban pegajosos!
Así que me canse de intentarlo y volví a improvisar...Es la tarta que le preparé el Lunes a mi cuñada Pili, por su santo y su cumpleaños. Fue un éxito total, a todos les encanto, a mi también me pareció exquisita.. Mi cuñada dice que es la que mas le ha gustado hasta el momento de todas las que he preparado. La verdad es que es muy suave y nada empalagosa, ellos que están acostumbrados a que les lleve siempre tartas para megagolosos como mi padre y yo, agradecieron este paréntesis de azúcar en vena...
Os pongo como la hice yo, pero no dejéis de ir a ver la de Penny, por que es preciosa, y la mousse de coco que yo no pude hacer tiene que ser una delicia, pero Penny, no lo dejo! Coconut Cream Cheese Pound Cake. I had no idea this recipe would stir up so many requests so instead of emailing it several times I am posting it here.
Believe it or not there is one small piece left on the counter yet. Piña colada cake. You might want to start rolling your eyes right now, you know, to get a head start before you hear what I’m about to say next: You know that time I dashed off to Aruba for a lazy weekend?
The Best Part. Coconut Cake with Ginger-Lime Curd Filling and Cream Cheese Frosting.
What’s that? You think that sounds good? Spectacular, even? Well, congratulations! , you’re right. (Click “more” for the rest of the story, the photos & the recipe.) Really, this cake had it all. And, I still haven’t even gotten to the very (very, very) best part: the ginger lime curd filling. I would’ve been happy to eat this stuff slathered on toast, cradled in a tartlet shell or, most of all, straight up by the spoonful. DESSERTS. Home Products Recipes Events & News Where to Find Contact Us About us eStore eSTORE List of Recipes.
Two - {Piña Colada Cake} It’s funny – I’m more reflective of the past year now, on my second blogging anniversary, than I was on my birthday.
It seems a lot of things have changed since this time last year. I was passionate about blogging then, but I’m certainly taking Whisk Kid more seriously than ever before. Maintaining – with a few hiccups – a weekly posting schedule has really helped me realize how much I love doing this, and also how much I love being able to share recipes, stories and photos with all of you, my dear readers. In this past year, blogging has become less of a hobby and more of a lifestyle. I like it. It probably went unnoticed - although I think that’s probably for the best - but I recently switched the blog over to whisk-kid.com from my previous blogspot address. It’s difficult to believe I’ve spent two years of my life with this hobby tagging along with me. I don’t know exactly what is in store for the future of Whisk Kid. Pina Colada Cake From Scratch Recipe.