Tres Leches & Cream Cake

“My sister's favourite cake. This one only took three tries to get everything right, but WOW. A new family favourite that made a splash with its 2007 Christmas dessert table debut. (Note: This is NOT a traditional recipe, this MY interpretation of a traditional recipe. Therefore, this recipe DOES NOT and WILL NOT ever correctly include "goats milk" because I don't like it, and I don't cook with it.)”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Make cakes a few hours ahead, cream sugar and yolks together until light yellow.
  2. Add flour and baking powder, stir to combine.
  3. Add 8 tablespoons water. Stir.
  4. Beat egg whites until stiff peaks form, fold into batter.
  5. Pour into two 10-inch, greased spring-form pans.
  6. Bake at 325°F, until browned on top, about 35 minutes. Do NOT under bake.
  7. Allow to cool, remove from pans.
  8. Whisk together condensed, evaporated, and whole milk, with vanilla.
  9. Put one cake on serving platter, poke holes with fork.
  10. Pour 1/2 the milk mixture, slowly, over cake, until absorbed.
  11. Dissolve the gelatin in the 2 tablespoons of cold water.
  12. Whip the heavy cream until soft peaks form.
  13. Microwave gelatin for 7-10 seconds, until warm and fluid.
  14. Add to cream, whipping constantly, until stiff peaks form.
  15. Frost the soaked cake layer with whipped cream.
  16. Sprinkle top with cinnamon.
  17. Place the second layer on top of the frosted layer.
  18. Pierce with fork, gently pour remaining milk mixture over cake, slowly, until absorbed.
  19. Frost cakes with remaining whipped cream.
  20. Garnish with cherries.
  21. Refrigerate overnight, serve cold.

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