Almond Tres Leches Cake
Every Latin American country, including Mexico, claims Tres leches cake as one of its desserts. No one can answer who owns the bragging rights, but as a Mexican I can attest that we have very spectacular ones! I dreamed up this almond tres leches and it turned out divine! It is nutty, light and fluffy, with a tangy apricot filling rounded out with a slivered almond crunch and a sweet milk sauce. It is a delight to serve for family gatherings as it feels so special for a celebration. It is ideal for Easter gatherings, as they typically long brunches or lunches, the more the cake sits, the better it gets! To boot, you can make it days ahead and let it sit in the refrigerator, getting better by the minute.
Make This Recipe
Ingredients
Cake:
8 Eggland’s Best eggs, large - separated
1 1/2 cups (180g) cake flour
1 cup (96g) almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (99g) vegetable oil
3/4 cup (170g) unsweetened almond milk
1 teaspoon almond extract
1 cup (198g) sugar
1 teaspoon cream of tartar
Tres Leches Soak:
1 cup (227g) unsweetened almond milk
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
To Assemble:
1 cup (340g) apricot jam or marmalade
1 cup (114g) slivered almonds, lightly toasted and chopped
All of the Tres Leches Soak from above
Topping:
2 cups (454g) heavy cream
1/4 cup (28g) confectioners’ sugar
2 teaspoons lime zest
Preparation
To make the cake:
- In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
- In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
- Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.
To make the tres leches soak:
- Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.
To assemble the cake:
- Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
- Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
- Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.
To make the topping:
- 1. When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
Storage Information:
- Refrigerate any leftover cake, covered, for up to a week.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 piece |
|---|---|
| Calories | 680 |
| Fat | 25.2g |
| Saturated Fat | 12.8g |
| Cholesterol | 157mg |
| Sodium | 2810mg |
| Carbohydrates | 98.3g |
| Dietary Fiber | 1.9g |
| Protein | 15.4g |