Almond Tres Leches Cake

nutscondensed milkcake

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

4.5 from 4 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.

Comments

8comments inAlmond Tres Leches Cake

  1. 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 😉

  2. 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 😉

  3. 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!

  4. Sheila K

    Sep 17

    Love this cake. Delicious.

    1. Pati Jinich

      Sep 19

      Yay, thanks Sheila!

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