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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 12 servings The following items or measurements are not included below: hazelnut-flavored liquid coffee creamer hazelnut-flavored liqueur |
||
| Calories 795 | ||
| Calories from Fat 397 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.2g | 67% | |
| Saturated Fat 24.3g | 121% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 248mg | 82% | |
| Sodium 481mg | 20% | |
| Potassium 580mg | 16% | |
| Total Carbohydrate 86.5g | 28% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 63.8g | ||
| Protein 15.8g | 31% | |
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Tres Leches Hazelnut Cake (Cuatro Leches )
By: ~Rita~
Apr 16, 2005
Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.
SERVES 12 -14
Ingredients
- 2 (12 ounce) cans evaporated milk
- 2 (14 ounce) cans sweetened condensed milk
- 1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites
- 1 cup whipping cream or heavy cream
- 1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract
- 1 (18 ounce) box vanilla cake mix
- 3/4 cup softened unsalted butter
- 7 eggs
- 1/2 cup water
- 3 cups sliced strawberries
- 1 cup whipping cream, well chilled
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
Directions
1
Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.2
Tres Leches sauce --.3
In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.4
Cake --.5
Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.6
Take note of picture batter will be thick. Spread batter in prepared pan.7
Bake for 50 minutes.8
Shut oven off and open door to cool cake 30 minutes.9
Remove side of pan place on a wire rack remove to cool completely.10
Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.11
Cut cake in half with a serrated knife to make 2 layers.12
Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.13
Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.14
Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.15
Refrigerate cake and remaining sauce over night.16
One hour before serving pour 1-1/2 cups more sauce then return to chill.17
Topping --.18
Whip cream sugar and extract till stiff peaks form.19
Assembly --.20
Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.21
Remove wrap and spread whipped cream.22
Serve with the chilled reserved cream.
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Featured Reviews for This Recipe
From: aronsinvest
On May 17, 2009
This was a hit at the cinco de mayo party. I made the cake into a sheet cake. I used a cool whip topping. Thanks for posting.
From: PIEFACE #2
On Jan 2, 2009
not rating because i haven't made it yet. i go to a restaurant in jacksonville, fl where the mother of the owner, she is from spain, makes tres leches cake fresh everyday. have been in search of it ever since my first bite - their not sharing! anyhow, i'm going to make alton brown's take as i think he is a terrific chef, way over my head or abilities, and he made a tres leches cake for his current fiance' (think of all the cakes he could have chosen!) it's on recipezaar and has yet to be rated by anyone?? the point of all of this is to thank you for what undoubtedly is a great recipe but also for the great photoes. should i make this later, the photoes are really beautiful and definitely helpfull. thanks for your generousity (sp) and time.
From: evelyn/athens
On Apr 20, 2005
I made this for my 6-year-olds b'day party and kids and adults alike thought it was great (even my very difficult mother was 'taken' by this recipe, and has requested I make it for her next 'do' with friends). We don't have these boxed cake mixes in Greece so I made my standard pound cake and baked it in two 9-inch layer pans. When you make the milk 'syrup' it doesn't seem possible that the cake can absorb it all, but it does, and it does so deliciously. I 'frosted' in between my cake layers with blueberry jam - I was worried it would bleed into the cake, but it didn't. This has been put into the 'keeper' file and I know I'll be making it for years to come. Thanks Rita.
From: Columbus Foodie
On Mar 12, 2006
Excellent tres leches recipe. Like the other reviewers, I was skeptical that the milks would soak in, but they sure did and the results were wonderful. This was time consuming but so worth it. The hazelnut and almond flavors add an interesting note you don't find in other tres leches cakes - a definite improvement on a classic recipe. We're using the leftover milks poured over strawberries. Yummy. Also, I think a more reasonable number of servings for this recipe is 16 or 24. Way too much cake when sliced into 12 pieces.
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