Zutaten für Really Jazzed Up Tres Leches
- 1 (18 1/4 ounce) package yellow cake mix
- 3 eggs
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 1 cup dried cranberries
- 1 cup creme fraiche
- 1 cup nutella
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 1/2 cups milk
- 1 (7 ounce) container marshmallow cream
- 1/4 teaspoon unflavored gelatin
- 1 cup heavy cream
- 1/2 cup chocolate syrup
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Zubereitung von Really Jazzed Up Tres Leches
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, melted butter, vanilla extract, and cocoa powder. Mix until just combined.
- Fold in the chopped hazelnuts and cranberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tres leches mixture: In a medium bowl, whisk together the evaporated milk, condensed milk, heavy cream, and chocolate syrup until well combined.
- Once the cake is baked, let it cool in the pan for 10 minutes.
- Poke holes all over the cake using a toothpick or fork.
- Slowly pour the tres leches mixture over the warm cake, ensuring it is evenly distributed. Let the cake soak up the mixture for at least 30 minutes.
- Prepare the icing: In a medium bowl, beat together the butter and powdered sugar until light and fluffy. Gradually add the vanilla extract and milk until desired consistency is reached.
- Once the cake has absorbed the tres leches mixture, frost with the prepared icing.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
173g
Fat
38g
Carbs
22g
