"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Tres Leches Cake Recipe

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This recipe for Tres Leches Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Gamboa
Added: Thursday, October 1, 2009


1 c sugar
5 eggs, separated
1/4 c water
1 c sifted cake flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
1 c heavy cream
1/2 c Frangelico liqueur (hazelnut extract can be substituted)

Preheat oven to 325.

Beat egg yolks and 2/3 c of sugar on high speed for 5 minutes or until the mixture is very thick. Lower speed and add in the water. Beat on high 30 seconds more until mixture thickens again.

Sift flour, baking powder and salt over yolk mixture and set aside.

Beat egg whites until foamy, add cream of tartar, and beat until soft peaks form. Gradually beat in remaining 1/3 c of sugar, beating until stiff peaks form. Add 1/3 of the egg whites to the yolk mixture and fold until incorporated. Fold in remaining egg whites.

Pour into a glass 9 x 13 pan. Bake 30-40 minutes or until cake tester comes out clean. Let cake cool.

Combine the evaporated milk, sweetened condensed milk, cream and liqueur. Whisk until mixed. Pour this syrupy mixture over the cake. If necessary, poke cake surface and loosen cake from the edge to help syrup mixture soak in.

Top cake with cream icing (see below).

Cream Icing:
2 c heavy cream, whipped
1/3 c sugar
1/2 tsp vanilla
1/4 to 1/2 tsp cinnamon

Top with finely chopped pecans and refrigerate cake (keep refrigerated).

Number Of Servings:
Number Of Servings:




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