3 Leches Cake

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, while whipped topping is often cheaper.

Preheat the oven to 350°F and grease and flour the cake pan.

Separate the egg whites and yolks; beat the egg whites until stiff peaks form.

Cream together the margarine (or butter) and sugar.

Add the egg yolks one by one to the creamed mixture and mix well.

Mix the vanilla into the milk.

Combine the dry ingredients (flour, baking powder, salt) with the milk, alternating between the two.

Fold the beaten egg whites into the batter gently by hand.

Pour the batter into the prepared cake pan, filling it no more than halfway.

Bake for 25 minutes, checking for doneness with a knife.

Let the cake cool for 5 minutes, then wrap it in plastic to let it sweat.

Prepare the milk mixture by combining evaporated milk, light cream, sweetened condensed milk, rum extract, and vanilla; blend and refrigerate for 20 minutes.

Poke holes all over the cooled cake with a fork.

Pour the milk mixture over the cake spoon by spoon to allow absorption.

Refrigerate the cake for at least 2 hours to absorb the milk.

For the frosting, chill all utensils and bowl, then whisk heavy cream until soft peaks form, adding sugar gradually, then vanilla and rum extract until stiff peaks form.

Spread the whipped cream frosting over the cake quickly to prevent it from warming up.

Decorate the top of the cake with a rosette and a fondant flower.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens