Zutaten für Tres Leches Cake With Crema De Coco
- 6 large eggs
- 1 ½ cups granulated sugar
- Cold Water
- 2 teaspoons vanilla extract
- Gold Medal All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Sweetened Condensed Milk
- 1 cup heavy whipping cream
- Cream Of Coconut
- Light Rum
- 2 tablespoons powdered sugar
- Flaked Coconut
- Strawberry
- Kiwi Fruits
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Zubereitung von Tres Leches Cake With Crema De Coco
- Preheat oven to 350°F (175°C). Grease and flour an 11x7-inch glass baking dish.
- In a large bowl, beat eggs with an electric mixer on high speed until light and fluffy (about 5 minutes).
- Gradually add granulated sugar, beating until thick and lemon-colored (about 5 minutes).
- Beat in water and vanilla extract on low speed until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the Tres Leches sauce: In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
- Slowly pour the Tres Leches sauce over the cake, allowing it to soak in completely. Cover and refrigerate for at least 2 hours, or until most of the sauce is absorbed.
- Meanwhile, prepare the coconut whipped cream: In a chilled bowl, beat heavy cream and powdered sugar with an electric mixer on high speed until soft peaks form. Gently fold in toasted coconut flakes.
- Once the cake is well-soaked, top with the coconut whipped cream, sliced strawberries, and kiwi.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
1923g
Fat
843g
Carbs
210g
