Tres Leches Hazelnut Cake (Cuatro Leches )

Recipe by Rita1652
READY IN: 1hr 20mins
SERVES: 12-14




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