Tres Leches Cake
I have for you this very best recipe for the ever so famous Tres Leches Cake! This version will blow your mind after tasting all the ingredients that go so well together! From the rich soaked cake that's saturated in condensed milk, evaporated milk and my secret ingredient media crema, which is a rich cream found in a can or sometimes a box at your local Latin or Asian market! It's piled high with freshly whipped cream that's barely sweetened to balance out all the other flavors! Might I mention that there's other levels of flavors as well from the thin Layer of four fruits jam inside which brings a slight tartness and lastly a thin layer of rolled out marzipan which slight almond taste will just blow your taste buds away!!!
This cake is such a breeze to put together and ending results will be so rewarding... much better than any Bakery!
Homemade with Love!
Ingredients:
1 prepared White Box Cake Mix
Whipped cream:
1 Quart heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
1/4 cup fruit preserves
(cherry, raspberry, strawberry etc.)
Three milks:
1 can 14 oz sweetened condensed milk
12 oz can evaporated milk
8 oz can Media Crema Table cream (or half & half)
Marzipan about 1 pound (20 oz)
Fresh fruit for decorating
Clear Gel to use as Glue for Topping:
1/3 cup sugar
1 Tablespoon cornstarch
1/4 cup sugar
*Mix together then put into a sauce pan to bring to a boil until thickened.
Prepare the box cake mix according to instructions on the box.
Whip cold whip cream on high with vanilla and sugar until firm peaks form.
In a bowl combine the condensed milk, evaporated milk and crema media.
To assemble this cake simply place your first layer down and pipe a border around the edges allowing all the milk to stay inside when you pour it on the cake. After soaking the cake with half of the milk mixture, cover the remaining of the layer with whipped cream and add a thin layer of jam if you please.
Top with second layer of cake and repeat the process.
Cover the cake in the rest of the whipped cream and roll out the marzipan paste on a lightly floured powdered sugar surface. once it's nice and thin, cover the entire cake with the marzipan and trim off the edges.
Decorate with fruit and make the clear gel if you would like to use it as a glue for the pieces of fruit.
