Tres Leches Cake (Pastel de Tres Leches)

Name: Tres Leches Cake (Pastel de Tres Leches)
Cuisine: Dominican Republic
Ingredients: 1 can Canned evaporated milk; 1 can Canned condensed milk; 1 cup Heavy cream; 2 cups All-purpose flour; 1 cup Granulated sugar; 4 Large eggs; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1/2 cup Unsalted butter

A recipe from Dominican Republic.

🇩🇴 Dominican Republicdessertsweetrecipe

Tres Leches Cake (Pastel de Tres Leches)

Nutrition (per serving)

500Calories

25 gProtein

50 gCarbs

20 gFat

15 gSugar

700 mgSalt

Ingredients

1 can Canned evaporated milk
1 can Canned condensed milk
1 cup Heavy cream
2 cups All-purpose flour
1 cup Granulated sugar
4 Large eggs
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Unsalted butter

Method

Preheat oven to 350°F (180°C).
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl, whisk together eggs and butter until light and fluffy.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into a 9x13-inch baking dish and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the tres leches mixture by whisking together evaporated milk, condensed milk, and heavy cream.
Once the cake is done, remove it from the oven and let it cool for 10 minutes.
Poke holes all over the top of the cake with a skewer or fork.
Slowly pour the tres leches mixture evenly over the top of the cake.
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
Before serving, top with whipped cream and toasted coconut flakes.