How To Make Ecuadorian Tres Leches Cake | EASY RECIPE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream offers a similar texture with fewer calories.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is lighter and dairy-free.

Start with half a cup flour and one teaspoon of baking powder, mix it well.

Take eight medium size eggs and separate the yolks from the egg whites.

Beat the egg whites until they are fluffy, then slowly incorporate half a cup of sugar until it looks light and airy.

Continue mixing while incorporating the egg yolks.

Add the flour mixture and continue mixing by hand to ensure it stays light and airy.

Add one teaspoon of vanilla to the mixture.

Butter your baking pan and pour the batter in, ready to go into the oven.

Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.

Poke holes in the cake with a fork.

Mix one can of condensed milk, one can of evaporated milk, and half and half together to create the tres leches mixture.

Pour the tres leches mixture on top of the cake and let it soak.

Mix cold milk, cold heavy whipping cream, vanilla extract, and powdered sugar until you have stiff peaks for decoration.

Decorate the cake with whipped cream and add cherries or any toppings of your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens