Name: Almond Cherry Tres Leches Cake
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Unsalted butter, softened - 1 cup; Granulated sugar - 1 cup; Large eggs - 5; Almond extract - ½ teaspoon; Pitted cherries in syrup, thoroughly drained - 1 (14.5 ounce) can; Heavy cream - ¼ cup; Sweetened condensed milk - 1 (14 ounce) can; Evaporated milk - 1 (12 ounce) can; Heavy cream, chilled - 1 ½ cups; Powdered sugar - 4 tablespoons; Almond extract - ¼ teaspoon; Chopped almonds, toasted - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Almond Cherry Tres Leches Cake

1. All-purpose flour - 1 ½ cups

2. Baking powder - 1 ½ teaspoons

3. Salt - ½ teaspoon

4. Unsalted butter, softened - 1 cup

5. Granulated sugar - 1 cup

6. Large eggs - 5

7. Almond extract - ½ teaspoon

8. Pitted cherries in syrup, thoroughly drained - 1 (14.5 ounce) can

9. Heavy cream - ¼ cup

10. Sweetened condensed milk - 1 (14 ounce) can

11. Evaporated milk - 1 (12 ounce) can

12. Heavy cream, chilled - 1 ½ cups

13. Powdered sugar - 4 tablespoons

14. Almond extract - ¼ teaspoon

15. Chopped almonds, toasted - ¼ cup

How to cook deliciously - Almond Cherry Tres Leches Cake

1. Stage

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

2. Stage

Whisk together the flour, baking powder and salt in a large mixing bowl.

3. Stage

Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.

4. Stage

Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.

5. Stage

Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.

6. Stage

For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.

7. Stage

Refrigerate for at least 2 hours or until ready to serve.