Saucepans and Spices

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RED VELVET TRES LECHES

Shilpa Anand

INGREDIENTS 

  • ¾ cup All-purpose flour 

  • 4 eggs ( room temp) 

  • ¾ cup sugar 

  • 1 tbsp oil 

  • ¼ cup cocoa powder 

  • 1 tsp baking powder

  • 1 tsp vanilla 

  • ½ tsp salt 

  • 2 tbsp buttermilk 

  • 1 tsp white vinegar 

  • Few drops of red food colour

INGREDIENTS FOR SYRUP

  • 250ml evaporated milk 

  • 1 can(170gms) ( 6 oz) condensed milk 

  • ¼ cup whipping cream or milk 

  • Few drops of Red food colour 

instructions

  • Mix everything for use later 

ALSO NEED for Frosting 

  • 2 -2.5cups WHIPPING CREAM( cold) 

  • ¼ cup confectioners sugar or less 

INSTRUCTIONS

  • Preheat oven to 350f or 180c

  • Add eggs in a bowl and beat using an electric beater at high for around 5 minutes.

  • Gradually add the sugar

  • Add oil gradually 

  • In another bowl sieve the flour, cocoa powder, baking powder and salt 

  • In a small bowl add red food colour to the buttermilk along with vanilla and vinegar

  • Add the buttermilk mixture to the eggs batter and mix to combine 

  • Add the dry mix to the egg batter in batches and stir until everything is combined well 

  • Pour the batter into a 9-inch baking pan and bake it for 25-30  minutes

Rest the cake for 30 mins 

  • Pierce holes into the surface of the cake when it has cooled down 

  • Slowly pour the milk mixture over the cake

Allow cake to absorb the milk mixture overnight in the refrigerator 

  • That's it,  your red velvet tres leches cake is ready.

  • Cut the edges

  • Add a thick layer of the frosting and decorate as desired.

  • I've  added  some strawberry and grapes  flowers along with  a white chocolate  ganache