Tres Leches Hazelnut Cake (Cuatro Leches )

Rita~'s Note:

Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 12

• 2 (12 ounce) cans evaporated milk
• 2 (14 ounce) cans sweetened condensed milk
• 1 ½ cups hazelnut-flavored liquid coffee creamer , i used international delites
• 1 cup whipping cream or 1 cup heavy cream
• 1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract
• 1 (18 ounce) box vanilla cake mix
• ¾ cup softened unsalted butter
• 7 eggs
• ½ cup water
• 3 cups sliced strawberries
• 1 cup whipping cream , well chilled
• ¾ cup powdered sugar
• 1 teaspoon almond extract

Directions:

1. Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
2. Tres Leches sauce --.
3. In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
4. Cake --.
5. Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
6. Take note of picture batter will be thick. Spread batter in prepared pan.
7. Bake for 50 minutes.
8. Shut oven off and open door to cool cake 30 minutes.
9. Remove side of pan place on a wire rack remove to cool completely.
10. Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
11. Cut cake in half with a serrated knife to make 2 layers.
12. Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
13. Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
14. Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
15. Refrigerate cake and remaining sauce over night.
16. One hour before serving pour 1-1/2 cups more sauce then return to chill.
17. Topping --.
18. Whip cream sugar and extract till stiff peaks form.
19. Assembly --.
20. Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
21. Remove wrap and spread whipped cream.
22. Serve with the chilled reserved cream.

Reviews

[under12parsecs]

What a delight! It is definitely worth the effort. With the beautifully flavored spongy layers soaking up all that sweet, creamy goodness and the berries ripe and sweet, you will be in dessert hog-heaven :) Love, love, loved the hazelnut/almond/strawberry flavors together! I was SO hoping for leftovers, but alas, my party guests scarfed down every last crumb! I added some almond and vanilla extracts to both the whipped cream and the cake batter, otherwise made as stated. Thank you Rita for a fabulous cuatro leches cake!

[chef heather in cullowheee, NC]

This cake it the BEST!!! My husband is from mexico and he was so impressed with your recipe that i had to send pictures to his momma all the way to mexico lol. I have made other tres leches and either the cake was to dence or to soggy this one was just right THANKS for the recipe its a 10 in my book

[Flaquis from S. Ca]

I made this recipe and another tres leches recipe (that used coconut milk and topped with fruit) and I have to say that this was not as good as the other one. Also, it did not soak into the cake as well either. Although it was pretty good, the other tres leches recipe blew this one away.