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Two-Layer Tres Leches Cake

April 8, 2019

 

 

This light, two-layer sponge cake soaked in milk and spread with homemade whipped cream looks impressive — but only takes about an hour to make. Not-too-sweet and oh-so-moist, the Tres Leches Cake is sure to please any palate. Cinco de Mayo is right around the corner, and this traditional Latin American dessert is perfect to serve as part of your celebration! 

 

 

 

 

Servings: 8

 

Ingredients

  • 1 ¾ c. all-purpose flour

  • 1 tbsp. baking powder

  • ¾ tsp. kosher salt

  • ¼ tsp. ground cinnamon

  • 6 large eggs

  • 1 ¼ c. granulated sugar

  • ¼ c. whole milk

  • ½ tsp. vanilla extract

  • Nonstick cooking spray, for greasing

  • ½ c. evaporated milk

  • ½ c. coconut milk

  • 1 14-oz. can condensed milk

  • 2 c. heavy whipping cream

  • ¼ c. powdered sugar

  • Assorted berries for serving, optional

 

 

Preparation   

  1. Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.

  2. In another bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.

  3. Gently fold in the flour mixture with a spatula, until just combined (some streaks of flour are okay).

  4. Preheat the oven to 350°F.

  5. Combine milk and vanilla extract in a small bowl, then gently fold into the batter until just combined.

  6. Spray two 9-inch round cake pans with nonstick cooking spray. Divide the batter between the pans.

  7. Bake 20-25 minutes, until the cakes are golden brown around the edges and spring back slightly when pressed in the center.

  8. While the cakes are baking, whisk together the evaporated milk, coconut milk, and condensed milk in a small bowl.

  9. Immediately remove the cakes from the pans when they are done and invert them onto a wire rack or baking sheet to cool for 2 minutes. Poke the cakes all over with a fork.

  10. Once cooled, return the cakes to the pans. Drizzle the milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.

  11. In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.

  12. Carefully transfer one of the cakes to a cake stand.

  13. Spread half of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream. Decorate with berries, if desired.

  14. Enjoy!

 

Recipe provided by Tasty.

 

 

 

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