Prep 24 hrs
Cook 35 mins
This cake is a delicious creamy cross between a cake and a pudding --- plan ahead the cake needs to be refrigerated overnight, prep time includes overnight refrigeration time, this is a wonderful cake!
- 6 eggs, separated
- 1 1⁄2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups water or 1 1⁄2 cups skim milk
- 1 teaspoon almond extract
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream (unwhipped)
- 1⁄2 cup light corn syrup
- 7 tablespoons evaporated milk
- 2 teaspoons vanilla
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 tablespoons icing sugar
- 1 teaspoon almond extract
- In a large mixing bowl, beat egg whites until soft peaks form.
- Gradually beat in sugar until soft peaks form.
- Add yolks one at a time, beating until combined.
- In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
- Stir in extract.
- Pour into a greased 13" x 9" baking pan.
- Bake at 350 degrees for 35-45 minutes, or until cake tests done.
- Cool on wire rack.
- Poke holes all over cake with fork or thin straw.
- Chill, covered in fridge overnight.
- The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
- Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
- Remove from heat; stir in vanilla.
- Slowly pour over cold cake, letting milk absorb into cake.
- Cover, and refrigerate.
- FOR ICING: In a mixing bowl, beat cream until soft peaks form.
- Gradually beat in sugar until stiff peaks form.
- Stir in vanilla.
- In a bowl, combine the sour cream, icing sugar and almond extract.
- Fold in the whipping cream into the mixture.
- Spread over topping.
- Refrigerate until serving.
I made this for a farewell gathering and it was so popular there was absolutely none left at the end of the night. Despite the length of the instructions and the planning required, the recipe is not very time consuming at all. The most complicated techniques are separating the eggs and knowing when the egg whites are ready. The only changes I made were to use less of the topping; I had to skim off quite a bit, but didn't feel that the flavor or texture suffered at all. I would definitely make this cake again.
I tried this recipe and another Tres Leches recipe at the same time. This came out too soupy for me. It was still a good cake but I was looking for one that is more presentable. I even poured out the extra milk but it still leaked out. I used coconut extract because I was scared to use the almond because of other reviews. My tasters and I chose the other cake I made since it is more like the Tres Leches we're used to (just the right amount of milk absorbed). For both being Tres Leches, they were totally different. We still ate this one because it was a different flavor to us, we just preferred the other one.
This is a great cake and a great recipe. I omitted the Almond in the frosting as I thought it would be too much. Also I poured the milk mixture over the still warm cake. It turned out great. I brought this to a party and it was a huge hit. I'm actually about to make it again right now.