Pati Jinich - Almond Tres Leches Cake

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds a tropical flavor while being lower in calories.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is more widely available and can be a cost-effective substitute.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more common and can work well in cakes.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: chopped pecans

Chopped pecans provide a similar crunch at a lower cost.

Sift together 1 1/2 cups of cake flour, 1 cup of almond flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.

In a separate bowl, whisk 8 egg yolks until thickened and color has changed.

Add 1/2 cup of safflower oil and 1 teaspoon of almond extract to the egg yolks and mix well.

In another bowl, beat 8 egg whites with 1 teaspoon of cream of tartar until soft peaks form.

Gradually add 1 cup of sugar to the egg whites and continue beating until stiff peaks form.

Combine the dry ingredients with the egg yolk mixture, then gently fold in the egg whites.

Divide the batter into two cakes and bake at 350°F for 20 to 22 minutes until browned and springy to the touch.

Prepare the tres leches sauce by whisking together 3 1/4 cups of unsweetened almond milk, 1 cup of evaporated milk, and 1 can of sweetened condensed milk.

Poke holes in the cooled cakes with a fork and pour a third of the sauce over the first cake.

Add 1 cup of slivered almonds to the remaining sauce, then pour the rest over the cake.

Refrigerate the cake for at least 8 hours to soak up the sauce.

Whip 2 cups of heavy cream with 1/4 cup of confectioners sugar and the zest of a lime, then spread on top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens