G'S TRES LECHES CAKE
A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.
Provided by Garnet B.
Categories World Cuisine Recipes Latin American Mexican
Time 2h5m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
- Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
- Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
- Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g
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Pro Gardy
[email protected]This cake was a bit dry, but the flavor was good. I think I might have needed to add more milk.
Danielle Ruiz
[email protected]I'm very happy with this recipe! The cake was delicious and everyone at my party loved it.
Chikere c.c Ogu
[email protected]This cake was moist and flavorful, but I thought the frosting was a little too sweet.
Julio cesar Ortiz
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. It was a hit with my family and friends.
Jenisis Minjares
[email protected]This cake was easy to make and turned out delicious. I would definitely recommend it.
Emile Tatakis
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Amaya Destiny
[email protected]This cake was a little too sweet for my taste, but the texture was perfect. I would recommend using less sugar next time.
MT BHATTI
[email protected]I've tried many tres leches cake recipes, but this one is by far the best. It's so moist and flavorful, and the frosting is to die for.
Shipa Islam
[email protected]This cake was amazing! I followed the recipe exactly and it turned out perfect. I will definitely be making it again.
Danijel Brkic
[email protected]I'm not a big fan of tres leches cake, but this recipe was actually pretty good. It was moist and flavorful.
Shaheer Abbas
[email protected]This cake was a bit dry for my liking. I think I might have overbaked it.
Lebogang Tjatji
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Buhle dathini
[email protected]This cake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Omobhude Sunday
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for any occasion.
Mesi Zewde
[email protected]This tres leches cake was a hit at my party! It was moist, flavorful, and not too sweet. I will definitely be making it again.