Almond Tres Leches Cake

Almond Tres leches cake is a single layer cake that is soaked in a three-milk mixture.  This cake is extremely moist, and it is covered with a creamy frosting. This recipe gets a double dose of almond flavor from almond extracted almond flour which adds body to to the cake layer resulting in a melt-in-your-mouth cake texture. This indulgent cake only gets better the next day for the ultimate make-ahead dessert. I top mine with seasonal fruit for an elegant presentation.For special occasions I spread lemon curd on top o the frosting, and I garnish the top edges with seasonal berries. This recipe is also in my cookbook, My South Texas Kitchen, on page 158. My cookbook is filled with Tex Mex recipes, many that have been handed down for generations. The recipes range from from breakfast tacos to sangria. If you make this recipe share your photo and tag me on instagram at @y_delicacies.

Tres Leches Cake

Pastel de Tres Leches con Almendras

Servings: 15

YDelicacies.com

My South Texas Kitchen Cookbook

Yvette Zuniga Jemison

ALMOND TRES LECHES CAKE

CAKE

16 ounce bag of Bob's Red Mill almond meal/flour (about 4 cups)

1 tablespoon baking powder

12 large eggs, separated

1 1/3 cup granulated sugar

1 tablespoons almond extract

non-stick spray

MILK SOAK

14 ounce can condensed milk

12 ounce can evaporated milk

7.6 ounce can of Nestle Media Crema Table Cream

FOR THE FROSTING

1 pint heavy whipping cream

1 cup powdered sugar

2 teaspoons almond extract

1 cup sour cream

Special Equipment: 9x 13-inch pan or a 10-inch round x3-inches tall pan

Optional Garnishes: seasonal fruit, lemon curd

1. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk the almond flour and baking powder together and set aside.

3. In a small bowl beat the egg yolks and sugar at medium-high speed until thick and pale in color, about 2 minutes.  Pour the thickened yolks and almond extract  into the almond flour.  The batter will be thick, but stir until well blended and the batter has become less stiff.    

4. With clean mixer beaters,  in a medium bowl,  beat the egg whites on high speed until stiff peaks form, 3-5 minutes.  

5. Fold half of the beaten egg whites into the almond flour mixture.  It will be thick, but continue folding until the beaten egg whites are well incorporated and the batter becomes easier to stir.  

6. Fold in the remaining half of the egg whites just until incorporated. 

7. Coat the inside of the cake pan with non-stick spray. . Pour the batter into the prepared cake pan.  Bake until a cake tester inserted into the center of the cake comes our clean, about 35 minutes.  

8. Let the cake cool, uncovered, for 10 minutes. 

9. Place a serving platter on top of the cake, and invert the warm cake onto the serving platter.

MILK SOAK

1. Meanwhile, in a blender, pour the condensed milk, evaporated milk and Media Crema Table Cream into a blender.  Blend until well combined.  

2. Use a wooden skewer to poke holes on top of the cake, making sure to poke all the way down through the cake. 

3. Slowly drizzle just enough of the milk mixture to cover the top, while poking the cake a few more times with the skewer. Let the liquids soak in before adding the remaining milk mixture. Continue to drizzle the top of the cake with the milk mixture, a little at a time, until all of the milk is absorbed. until all of the milk is absorbed. 

4. Refrigerate until chilled, about 2 hours.

FROSTING

1. Place the whipping cream container in the freezer for 15 minutes before you prepare the frosting.

2. Pour the chilled whipping cream into a medium bowl.  Beat on high speed until thickened and soft peaks form, about 5 minutes..  Add the powdered sugar and almond extract.  Beat until stiff peaks form, about 3 minutes.

3. Fold the sour cream into the whipped cream until well combined.  Immediately assemble the cake

ASSEMBLY

1. Use a spatula to spread the frosting onto the top and sides of the chilled, milk-soaked cake.

2. Garnish with any of the listed optional garnishes. If using lemon curd, chill the frosted cake to firm up the frosting for at least 2 hours. Spread or drizzle the room temperature lemon curd on top of the frosting leaving a 1-inch border of frosting. Garnish the border of the cake with seasonal berries.

3. Keep chilled until ready to serve.