Tres Leches Cake
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Tres Leches Cake
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Tres Leches Cake - a light and fluffy cake that is soaked with three milks and refrigerated until it is perfectly moist. Top the cake off with whipped cream for a delicious and irresistible cake.
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Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 5 eggs separated
- 1/2 teaspoon vanilla extract
- 1 (14 oz) can Sweetened Condensed Milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy whipping cream
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1 cup granulated sugar
Instructions
- Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- Cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla and beat until combined.
- Add the flour and mix just until combined.
- Place the egg whites in a medium bowl and beat until stiff peaks form.
- Using a spatula, stir about 1/4 of the egg whites into the batter. The batter is really thick, so it will be a little bit harder to stir the egg whites in. Take another 1/4 of the egg whites and start to gently fold them in. Once they are mostly combined, add another 1/4 of the egg whites, folding the in as gently as possible. Then fold in the remaining egg whites.
- Pour the batter into the prepared pan. Use a spatula to spread the batter evenly.
- Bake the cake in the preheated oven until a tester inserted in the middle comes out clean, about 30 minutes.
- While the cake is baking, combine the sweetened condensed milk, evaporated milk and whipping cream.
- As soon as you remove the cake from the oven, take a skewer or fork and pierce the cake generously. Slowly pour the milk mixture evenly over the top of the cake.
- Refrigerate the cake at least 4 hours, but overnight is best.
- Place the heavy whipping cream in a large bowl and beat until soft peaks start to form. Slowly start adding the sugar, beating until stiff peaks form. Spread the whipped cream over the top of the cake.
- Keep the cake refrigerated until ready to serve.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
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Serving
1slice
Calories
463kcal
(23%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
8g
Trans Fat
0g
Cholesterol
140mg
(47%)
Sodium
168mg
(7%)
Fiber
0g
(0%)
Sugar
46g
(92%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 463kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 140mg | 47% |
| Sodium | 168mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
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