Tres Leches
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
Cake
- 6 egg whites
- 2 cups sugar
- 8 egg yolks
- 2 cups self-rising flour
- 1⁄4 cup evaporated milk
- 1⁄4 cup water
-
Custard Filling
- 1 cup half-and-half
- 1 (14 ounce) can sweetened condensed milk or 14 ounces Coco Lopez
- 1 1⁄4 cups evaporated milk
- 1 egg yolk
-
Frosting
- 2 egg whites
- 1⁄2 cup sugar
- 1⁄2 cup light corn syrup
- 16 maraschino cherries
directions
- Preheat oven to 350°F.
- When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.
- Beat 6 egg whites until fluffy.
- Add sugar a little at a time until completely incorporated.
- Beat in 8 egg yolks.
- Using a wooden spoon, stir in the flour, milk, and water.
- Pour into an ungreased 13x9” baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.
- While cake is baking, combine the ingredients for the custard filling in a blender and blend well.
- Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.
- For the frosting, beat the 2 reserved egg whites until fluffy.
- While beating, add sugar a little at a time.
- Continue beating as you add the syrup.
- When the frosting is stiff, spread over cake.
- Decorate with cherries.
Questions & Replies
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Reviews
-
I did not actually make your recipe but I reviewed several recipes and this was the one that mentioned using coco lopez. I liked that idea because the cake is for a party with an Island theme. I used a boxed yellow cake and followed a different recipe (from Nestle) which called for 14 oz sweetened condensed milk, 7.6 oz media crema and 5 oz evaporated milk. I replaced the condensed milk with 7 oz coconut cream (different brand than coco lopez) and 7 oz milk since I thought the flavor sweet enough already. Also added 1/4 cup spiced rum- may have been too much. I have not tried it yet! I'm leery of your addition of an egg yolk since it would not be cooked.
Tweaks
-
I did not actually make your recipe but I reviewed several recipes and this was the one that mentioned using coco lopez. I liked that idea because the cake is for a party with an Island theme. I used a boxed yellow cake and followed a different recipe (from Nestle) which called for 14 oz sweetened condensed milk, 7.6 oz media crema and 5 oz evaporated milk. I replaced the condensed milk with 7 oz coconut cream (different brand than coco lopez) and 7 oz milk since I thought the flavor sweet enough already. Also added 1/4 cup spiced rum- may have been too much. I have not tried it yet! I'm leery of your addition of an egg yolk since it would not be cooked.
RECIPE SUBMITTED BY
I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make.
While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well.
I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent.
It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it!
All of the recipes I've posted here are original unless stated otherwise in the description.