Ingredients
- 6 eggs
- 1 cup sugar
- 1/8 teaspoon salt
- 1 cup flour
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 cups whole milk, scalded
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.
Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream.
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By Chef * Romero
on October 22, 2011
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Una receta super facil!! Fantastic and SUPER easy recipe!! Its delicious!! As a chef I would rate this a PERFECT 10+
The cooling time is worth the wait!!!
By andnotadroptodr...
Salt Lake City, UT
on March 02, 2006
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I enjoyed this version of the classic Tres Leches cake, though next time around I'll make a few minor changes to the recipe. A smaller pan than the one indicated would be helpful and I'd shave five minutes off the cooking time (the sponge cake was too thin and a little overcooked when made according to the recipe.
I also tried a nice variation of the original by adding 1/4 cup of coconut milk and 1/2 cup shredded unsweetened coconut to the cake batter, then substituting coconut milk for the whole milk and rum for the extracts--perfect served with fresh tropical fruit.
By lhstein
Franklin Park, NJ
on January 20, 2006
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This recipe is extremely simple but delicious and full of flavor. It is always a hit no matter who I serve it to.
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