Tres Leches Amazing Cake Recipe

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Tres Leches Amazing Cake
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Ingredients
7
Count
Nutrition
134
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Prepare a yellow butter cake straight from the box as directed and add 1 tbsp of vanilla. Bake in a 9 x 12 pan sprayed with nonstick spray.
  2. While the cake is baking, pour all cans of milk (condensed, evaporated and coconut) into a pot on low-medium heat stirring frequently to avoid the milk from burning to the bottom of the pot.
  3. It should be a bit thicker consistency than whole milk. Not too much though. If its too thick add some regular whole milk. Too thin add some more condensed milk. The flavor of the mixture should be that of a caramel taste. This should stay on the stove until the cake is out of the oven (approx 30-40 min).
  4. Once the cake comes out, let it cool and turn the heat off of the milk. While still warm, poke holes with a toothpick all over the cake. This will allow the milk mixture to seep into the cake as you pour it on. Pour the mixture on slowly, allowing the mixture to soak into the cake as much as possible. I pour on about a cup at a time until the whole mixture is in the pan along with the cake. If it doesn't seem to fit, save the remaining mixture in the fridge.
  5. Once the mixture is in, place the cake into the fridge. This should be served cold-not frozen.
  6. NOW here is the tricky part. To make the meringue icing you must be very careful or else it will flop on you.
  7. Take the egg white into a bowl and with a hand held blender whip them for at least 3-5 minutes. They must be whipped at very high speed. Then, VERY SLOWLY, start adding in the sugar at about 3 tbsp at a time continuously whipping with the hand held. The sugar will slowly stiffen up the egg whites. Keep adding sugar to the mixture until you are able to make stiff little mountains with the egg whites when you pull the blender out. The longer you whip it, the better the odds are that they will remain fluffy and thick. Otherwise, they will seem to melt away after spreading it on the cake. Just spread the meringue all over the top of the cake.
  8. Cut pieces in squares and place on plate. Pour a small amount of the milk mixture on the plate around the base of the cake slice. Serve just as is or garnish with slices of strawberries or mangoes. You can also sprinkle shredded dry coconut on the top of the cake.
  9. Storage: keep covered and refrigerated. Great with a cup of cappuccino.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.89 Kcal (561 kJ)
Calories from fat 21.69 Kcal
% Daily Value*
Total Fat 2.41g 4%
Cholesterol 8.2mg 3%
Sodium 58.14mg 2%
Potassium 84.95mg 2%
Total Carbs 24.83g 8%
Sugars 22.65g 91%
Dietary Fiber 0.12g 0%
Protein 3.37g 7%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 29.2mg 3%
Amount Per 100 g
Calories 224.57 Kcal (940 kJ)
Calories from fat 36.38 Kcal
% Daily Value*
Total Fat 4.04g 4%
Cholesterol 13.75mg 3%
Sodium 97.51mg 2%
Potassium 142.48mg 2%
Total Carbs 41.64g 8%
Sugars 38g 91%
Dietary Fiber 0.2g 0%
Protein 5.64g 7%
Vitamin C 0.6mg 1%
Iron 0.2mg 1%
Calcium 49mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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