Tres Leches Cake
"One hell of a cake."
photo by Rachel Potachel
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
12-15
ingredients
- 6 eggs
- 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 milk
- 1 teaspoon almond extract
-
Topping
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) can evaporated milk
- 1⁄2 cup light corn syrup
- 1 pint heavy whipping cream
- 3⁄4 cup rum
- 2 teaspoons vanilla extract
directions
- Cake:.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat egg whites until foamed.
- Gradually beat in sugar.
- Add yolks and beat well until combined.
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Add egg mixture to dry ingredients, mixing well.
- Add milk and almond extract to mixed ingredients, mixing well.
- Pour into a greased 13" x 9" baking pan.
- Bake at 350 degrees F for 35-45 minutes, or until done.
- Cool on wire rack.
- Poke many holes all over cake with a fork.
- Topping:.
- In a large saucepan, combine condensed milk, whipping cream, corn syrup, evaporated milk, and rum.
- Carefully bring to a boil, stirring constantly, for 2 minutes.
- Remove from heat, and stir in vanilla.
- Slowly pour over cake, letting the liquid absorb.
- Cover and refrigerate.
- Serve cold, with whipped cream and strawberries if desired.
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Reviews
-
OMG!! This was the best cake ever. I made it for my brother's 22nd birthday since he wasn't home to celebrate his 21st. The best way I can describe it is to say that it's a white russian poured onto a cake. My family is requesting it for the fourth of july. I served it with berries crushed and mixed together with sugar and some apricot brandy. I then topped it all with whipped cream. YUMMY!!!!! -
Yep, one hell of a cake. The topping wasn't all absorbed by the cake but no matter, this is delicious. Better as it ages too and rich enough that it doesn't need the extra whipped cream (or the extra calories). Not a cake I'd make often but just it case, it's going into a permanent cookbook. TFS
RECIPE SUBMITTED BY
I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes.
Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)
