TRES LECHES CAKE FROM REYNOLDS WRAP®

Tres Leches Cake from Reynolds Wrap® image

Enjoy a sweet sponge cake with a hint of almond and vanilla soaked in sweetened milk and topped with light and fluffy cream frosting and a cherry. This Mexican dessert from Joy Wilson of Joy the Baker is simple and indulgent!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 3h55m

Yield 12

Number Of Ingredients 21

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Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
6 large eggs, separated
½ teaspoon cream of tartar
1 ½ cups granulated sugar
⅓ cup whole milk
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
Reynolds Wrap® Non Stick Aluminum Foil
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk
2 tablespoons rum
2 teaspoons pure vanilla extract
2 cups heavy cream
¾ cup confectioners' sugar
1 pinch salt
1 teaspoon pure vanilla extract
Assorted sprinkles, for garnish
Maraschino cherries, for garnish

Steps:

Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
Combine the flour, baking powder and salt in a medium bowl and set aside.
Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

Nutrition Facts : Calories 562.5 calories, Carbohydrate 66.4 g, Cholesterol 189.7 mg, Fat 28.7 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 17 g, Sodium 354.4 mg, Sugar 52.3 g

*** Explore more Tres Leches Cake From Reynolds Wrap® Recipes »

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Burong 04

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This cake is a must-try for any tres leches cake lover. It's so moist and flavorful, and the frosting is the perfect finishing touch.

Hukum Paan

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I've tried many tres leches cakes, but this one is by far the best. The cake is so moist and flavorful, and the frosting is the perfect complement.

Adiya James

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This cake is perfect for any occasion. It's elegant enough for a special occasion, but it's also simple enough for a casual gathering.

Rdx Khan

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I was hesitant to make this cake because I'm not a big baker, but it was surprisingly easy to make and turned out beautifully.

Naeem Ullah

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This cake is absolutely delicious! The tres leches milk mixture soaks into the cake perfectly, making it incredibly moist and flavorful.

Anjan Bohara

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I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.

Sadamli Sadamali

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This cake is so easy to make, and it turns out perfectly every time. It's a great recipe for beginner bakers.

Yuusuf Axmad

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I'm not usually a fan of tres leches cake, but this one was amazing! The cake was so moist and flavorful, and the frosting was the perfect balance of sweet and tart.