Almond Tres Leches Cake

cakeapricot

Almond Tres Leches Cake

Almond Tres Leches Cake

Pastel de tres leches con almendras

Recipe Yield

1 two-layer 9”x13” cake

Cooking time

20 minutes

Rate this recipe

4.84 from 6 votes

Ingredients

Cake:

  • 1 1/2 cups (180g) cake flour
  • 1 cup (96g) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 large eggs separated
  • 1/2 cup (99g) vegetable oil
  • 3/4 cup (170g) unsweetened almond milk
  • 1 teaspoon almond extract
  • 1 cup (198g) sugar
  • 1 teaspoon cream of tartar

Tres Leches Soak:

  • 1 cup (227g) unsweetened almond milk
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk

To Assemble:

  • 1 cup (340g) apricot jam or marmalade
  • 1 cup (114g) slivered almonds, lightly toasted and chopped
  • All of the Tres Leches Soak from above

Topping:

  • 2 cups (454g) heavy cream
  • 1/4 cup (28g) confectioners’ sugar
  • 2 teaspoons lime zest

To Prepare

  • Preheat the oven to 350°F. Lightly grease two 9"x13" pans; line with parchment and grease the parchment. If you only have one 9”x13” pan, you will need to bake the batter in two batches.

To make the cake:

  • In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
  • In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
  • Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.

To make the tres leches soak:

  • Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.

To assemble the cake:

  • Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
  • Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
  • Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.

To make the topping:

  • When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
  • Storage information:
  • Refrigerate any leftover cake, covered, for up to a week.

Reccommended Products for: Almond Tres Leches Cake

Comments

26comments inAlmond Tres Leches Cake

  1. Cheri eiduke

    Mar 27

    Hello. Just started watching your show. It followed a favorite crafting show…Mexican food is my absolute favorite. Your show is a beautiful blend of education and cooking. Cooking shows are a dime a dozen. Your show is a diamond. I have watched several cooking shows over the years and saw recipes for tres leches. Every one I have watched felt wrong. I realize there are some tweaks here but it is a modern twist on a beautiful, delicious cake. I have mine in the oven right now.
    Word of caution… like the recipe states if you are doing in one pan make in two batches . It is light and fluffy without the soak. [i made a small one in a ramekin].

    1. Pati Jinich

      Mar 29

      Thanks so much for the kind words Cherie, so glad you found me and that you’ve been enjoying the show. Un abrazo and enjoy the Tres Leches!

  2. Valerie

    Mar 24

    Pati, I watched you make the Almond Tres Leches cake on PBS Create just a few days ago. The joy and exuberance you bring to your cooking makes me want to cook and bake everything you share! Thank you so much!

    1. Pati Jinich

      Mar 29

      Thanks to you Valerie, you are incredibly kind 😉

  3. Joan lid

    Mar 19

    This recipe looks good i will try it

    1. Pati Jinich

      Mar 20

      Enjoy it Joan 😉

  4. Jayyyrob2828@gmail.com

    Jan 17

    Hi PATI,

    I’m trying to find the recipe of your 4 Leche cake, please help me!! I loved it when you baked it with that lady from North Carolina. It looked delicious. 😀 tomorrow’s my birthday and would love to have it!

    1. Pati Jinich

      Jan 23

  5. Doris Lynn

    Jan 15

    I will make this cake! Looks fabulous! We need to and will in the future, record your program so we’ll never miss it. The recipe today, was by a guest. It was gelatin of four berry flavors and Various milks,…can you please share the recipe? I don’t know what it is called. Thank you. I love learning more about Mexico, your family & delicious recipes from you. You have such a kind, gentle spirit and it is a pleasure for my husband and I to learn from you.

    1. Pati Jinich

      Feb 07

      Thanks so much for the kind words! So glad you have been tuning in and enjoying the show Doris. That gelatin is a recipe by my friend Fany Gerson, it is called Mosaic Jell-O and here it is for you https://patijinich.com/mosaic-jello/

  6. Don Guy

    Dec 26

    Pati,

    I’m not much of a baker, but after watching this episode, my wife and I decided to make your tres leches cake for Christmas dessert. It was relatively easy to make (steps 1, 2, 3), and our family and friends loved it. It’s the perfect dessert for a crowd!

    1. Pati Jinich

      Dec 26

      So glad you and your friends liked it Don, hugs to all!

  7. Ira

    Nov 09

    Can’t wait to bake this cake. I’ve made your chocolate pecan flourless cake MANY times. Love your website and watching you on the TV. Thanks

    1. Pati Jinich

      Jan 03

      Thanks so much Ira, hope you liked this cake as well 🙂

  8. Hilary Garst

    Oct 31

    I love watching your presentations. Getting to know more about Mexico and your family. I love Tres Leches cake but had never had an almond version. Amazing.

    1. Pati Jinich

      Jan 04

      Thanks for the kind words Hilary, glad you liked this recipe 🙂

  9. Gary Bukovnik

    Sep 28

    I just watched the episode which included this cake. I can hardly wait to make it!
    Pati, you are indeed a remarkable indomitable spirit. The joy you feel is contagious. I have so enjoyed watching your programs whenever I can catch them. We are going for a couple weeks to Mexico city and San Miguel early next year and you make me wish it were tomorrow!
    Thank you!

    1. Pati Jinich

      Oct 05

      Aw Gary, this is very sweet of you, thank you! Enjoy my beautiful Mexico 😉

  10. Karen Eckardt

    Sep 22

    Watched your program for the first time today on PBS. Loved it. I definitely will try the delicious cake. Almonds and apricots, what more can one ask for. Thank you so much.

    1. Pati Jinich

      Oct 05

      Aw Karen, so glad you found me yay!!! Thanks for tuning in 😉

  11. Huda

    Sep 19

    It looks very delicious I have to prepare it thanks for sharing the recipe

    1. Pati Jinich

      Oct 04

      My pleasure Huda, enjoy it!

  12. Sheila K

    Sep 17

    Love this cake. Delicious.

    1. Pati Jinich

      Sep 19

      Yay, thanks Sheila!

    2. MARISOL DAVILA

      Oct 21

      I made this cake. Omgggg it taste soooo good. The best Tres Leche cake. I ever try. From now on this is my recipe. Thank you pati for sharing this recipe. Love it.

      1. Pati Jinich

        Jan 04

        My pleasure Marisol, so glad you liked it 🙂

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