Traditional Tres Leches Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 cup white sugar
- 5 egg yolks
- 5 egg whites
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 pint heavy whipping cream
- 1⁄2 teaspoon almond extract
- 10 maraschino cherries
directions
- Preheat oven to 350 degrees F (175 degrees C).
- Butter and flour bottom of a 9 inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
- Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form.
- Gradually add remaining 1/4 cup sugar.
- Beat until firm but not dry.
- Fold egg whites into yolk mixture.
- Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
- Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan.
- Cool cake completely; place on a deep serving plate.
- Use a two prong meat fork or cake tester to pierce surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
- Discard 1 cup of the measured milk mixture or cover and refrigerate.
- Pour remaining milk mixture over cake slowly until absorbed.
- Whip the remaining whipping cream until it thickens and reaches spreading consistency.
- Stir in almond extract.
- Frost cake with whipped cream and garnish with cherries.
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.