Almond Tres Leches Cake
Rate this recipe
- 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
- 1 cup (340g) apricot jam or marmalade
- 1 cup (114g) slivered almonds, lightly toasted and chopped
- All of the Tres Leches Soak from above
- 2 cups (454g) heavy cream
- 1/4 cup (28g) confectioners’ sugar
- 2 teaspoons lime zest
- 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.
38comments inAlmond Tres Leches Cake
My son and I devoured this version of tres leches. We enjoy your show as well. Gracias!
Thanks to you and your son for following Maria 🙂
I can’t wait to make the 3 leches cake
Yay, you are going to love it Dora!
Daleen and Rusty Osceola Mo.
My boyfriend and I watch you as much as we can. We love Mexican food and make several things our self. We can’t do hot so we cut down on spice or peppers. I’m making this Tres leches almond today. I’m gonna make the rice with pablano peppers this week. Trying to make chili relanos next. I love them. Thanks Pati.
Thanks so much to you guys for following and cooking my recipes, yay!
Patty ..LOOKS FANTASTIC!
I’m afraid of the lime at the end. Seems like an orange would meld flavors better. Help me??🙂
Do not be afraid at all, it is an amazing flavor booster! But of course, if you feel like adding orange instead, please go ahead 🙂
Looks beautiful! I love almond 💕 Can’t wait to try it!
This is one of my favorite variations of the Tres Leches cake, I hope you like it Kathie!
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].
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!
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!
Thanks to you Valerie, you are incredibly kind 😉
This recipe looks good i will try it
Enjoy it Joan 😉
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!
Here you go, and Happy Birthday! https://patijinich.com/cuatro-leches-cake-with-plums-and-apricots/
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.
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/
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!
So glad you and your friends liked it Don, hugs to all!
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
Thanks so much Ira, hope you liked this cake as well 🙂
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.
Thanks for the kind words Hilary, glad you liked this recipe 🙂
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!
Aw Gary, this is very sweet of you, thank you! Enjoy my beautiful Mexico 😉
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.
Aw Karen, so glad you found me yay!!! Thanks for tuning in 😉
It looks very delicious I have to prepare it thanks for sharing the recipe
My pleasure Huda, enjoy it!
Love this cake. Delicious.
Yay, thanks Sheila!
Me encantan todas tus recetas, se ven exquisitas y muy fácil de seguir las instrucciones. Haré el 3 leches cake 😀Gracias, gracias, gracias 😍
Gracias a ti!
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.
My pleasure Marisol, so glad you liked it 🙂