Tres Leches Cake Recipe with Mango Cream
User Reviews
5
8 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
25 mins
-
Total Time
1 hr 10 mins
-
Servings
12 slices
-
Calories
596 kcal
-
Course
Dessert
-
Cuisine
South American
Tres Leches Cake Recipe with Mango Cream
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Tres Leches Cake Recipe with Mango Cream Recipe - This Latin-inspired creation is a great way to celebrate any occasion!
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Ingredients
For the Tres Leches Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt sea salt
- 1/2 cup unsalted butter softened (4 ounces
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 egg large
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1/3 cup heavy cream
For the Mango Cream:
- 2 1/2 cups heavy cream
- 2 Mango ripe
- 2/3 cup sugar
- Pinch salt
Instructions
For the Tres Leches Cake:
- Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
- Mix the flour, baking powder and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
- Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
- Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
- Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
For the Mango Cream:
- Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
- Pour the puree into a small saucepan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
To Assemble:
- Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
- Scoop about half the Mango Cream on the cake that's on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Nutrition Information
Show Details
Serving
1slice
Calories
596kcal
(30%)
Carbohydrates
62g
(21%)
Protein
9g
(18%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
184mg
(61%)
Sodium
218mg
(9%)
Potassium
383mg
(8%)
Fiber
0g
(0%)
Sugar
52g
(104%)
Vitamin A
1615IU
(32%)
Vitamin C
11.7mg
(13%)
Calcium
243mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 596kcal | 30% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 184mg | 61% |
| Sodium | 218mg | 9% |
| Potassium | 383mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 52g | 104% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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