Tres Leches Cake

Servings

12

Total Time

4 hours

Instructions

Make the sugared cranberries. Bring water and sugar to boil in medium saucepan. Place cranberries in pot and boil for 1 minute, then remove from heat and drain. Spread out on a plate or pan; refrigerate 30 minutes. Remove from refrigerator and roll in superfine sugar until coated; set aside to dry.

Make the cake. Preheat oven to 325°F. Sift flour; use butter to grease 9- x 13-inch glass baking dish. Beat eggs and sugar with an electric (or stand) mixer on medium for 12 minutes. Fold flour into mixture and pour into baking dish. Bake 48–50 minutes or until a knife inserted in center comes out clean.

Combine condensed milk, evaporated milk, and 1 cup heavy cream. Poke small holes all over top of cake and pour milk mixture over cake. Refrigerate until chilled.

Place remaining 1 cup heavy cream, vanilla extract, and powdered sugar in a chilled mixing bowl and beat with an electric (or stand) mixer on high until stiff peaks form. Spread the whipped cream evenly on the cake and garnish with sugared cranberries.

Ingredients

For sugared cranberries

  • 1 cup water
  • 1 cup sugar
  • 1 cup cranberries (fresh or frozen)
  • 1/3 cup superfine sugar

For Tres Leches Cake

  • 1 1/4 cups flour
  • 1 tablespoon butter
  • 5 large eggs
  • 3/4 cup granulated sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 2 cups heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • 1/8 cup powdered sugar

      Instructions

      Make the sugared cranberries. Bring water and sugar to boil in medium saucepan. Place cranberries in pot and boil for 1 minute, then remove from heat and drain. Spread out on a plate or pan; refrigerate 30 minutes. Remove from refrigerator and roll in superfine sugar until coated; set aside to dry.

      Make the cake. Preheat oven to 325°F. Sift flour; use butter to grease 9- x 13-inch glass baking dish. Beat eggs and sugar with an electric (or stand) mixer on medium for 12 minutes. Fold flour into mixture and pour into baking dish. Bake 48–50 minutes or until a knife inserted in center comes out clean.

      Combine condensed milk, evaporated milk, and 1 cup heavy cream. Poke small holes all over top of cake and pour milk mixture over cake. Refrigerate until chilled.

      Place remaining 1 cup heavy cream, vanilla extract, and powdered sugar in a chilled mixing bowl and beat with an electric (or stand) mixer on high until stiff peaks form. Spread the whipped cream evenly on the cake and garnish with sugared cranberries.

      Nutritional Information

      CALORIES (per 1/12 recipe) 510kcal; FAT 23g; SAT FAT 14g; TRANS FAT 0.5g; CHOL 145mg; SODIUM 110mg; CARB 69g; FIBER 1g; SUGARS 58g (Incl. 56g Added Sugars); PROTEIN 10g; VIT D 6%; CALC 15%; IRON 6%; POTAS 6%

      Source: Publix Aprons® recipe