Cuban Tres Leches Cake
User Reviews
5
6 reviews
Excellent
Cuban Tres Leches Cake
Report
A delicious cake recipe inspired by Cuba.
Share:
Ingredients
Cake
- 1 cup all-purpose flour
- 1-1/2 tsps baking powder
- 1/2 tsp salt sea salt
- 1/4 tsp ground cinnamon
- 5 egg separated, large
- 2 tsps vanilla extract pure
- 1/3 cup milk whole
- 1 cup cane sugar divided
Milks
- 1 cup light cream
- 1 sweetened condensed milk 14 ounce can
- 1 evaporated milk 12 ounce can
Icing
- 4 egg large, whites
- 1 cup cane sugar
- 1/3 cup water
- 1 tsp vanilla extract pure
Instructions
Cake
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or vegetable oil
- In a mixing bowl, whisk or sift together the flour, baking powder, salt, and cinnamon.
- Separate the yolks and whites of the eggs into 2 medium bowls. Add 3/4 cup of sugar to the yolks. Beat with a hand mixer until well combined. Add in the milk and vanilla to the egg and sugar mixture and beat again until just combined.
- Add the egg yolk and sugar mixture to the flour and stir with a spatula to combine.
- Clean the mixer blades. Add 1/4 cup of sugar to the egg whites and beat on high speed until there are soft peaks, approximately 3 minutes.
- Gently fold the egg white mixture into the cake batter.
- Pour the batter into the prepared baking dish and bake for about 35 minutes to a golden brown or until a toothpick or sharp knife inserted in the center of the cake comes out clean.
Milks
- In a medium bowl, whisk together the cream, condensed milk, and evaporated milk.
- Pour the milk mixture over the warm cake and allow to soak in for 30 minutes. Cover with plastic wrap and place in the refrigerator for 2 to 4 hours.
Icing
- In a saucepan over medium-high heat, combine the sugar and water. Cook until it starts to form a soft ball. It should be at 235°F. You can check the temperature with a candy thermometer.
- While the sugar is coming up to temperature, beat the egg whites on high speed with the hand mixer or a stand mixer with a whisk attachment.
- When the sugar reaches the soft ball stage, slowly pour it into the egg white mixture while continuing to beat. Add in the vanilla and beat until just combined.
- Spread the icing evenly over the entire cake. Serve while cold. You can dress it up with fresh fruit slices.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
85g
(28%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
160mg
(53%)
Sodium
329mg
(14%)
Potassium
149mg
(3%)
Fiber
1g
(4%)
Sugar
68g
(136%)
Vitamin A
424IU
(8%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 329mg | 14% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Asian, American, Vegetarian, Vegan, gluten-free
5.0
(6 reviews)
