Ingredientes para Honey Cinnamon Tres Leches Cake
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- Eggs
- All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon Saigon cinnamon (Vietnamese cinnamon)
- 1 cup milk
- Pure Vanilla Extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 ½ cups heavy whipping cream
- 5 tablespoons honey
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Honey Cinnamon Tres Leches Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Honey Cinnamon Tres Leches Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon Saigon cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour batter into the prepared pan and bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the milk mixture: In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, ½ cup heavy whipping cream, 2 tablespoons honey, and ¼ teaspoon Saigon cinnamon.
- Once the cake is baked, immediately prick the top generously with a wooden skewer or fork.
- Slowly pour the milk mixture over the hot cake, allowing it to absorb gradually. Let stand for 2 hours to allow the cake to soak completely.
- Cover and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, whip 1 cup heavy whipping cream with 3 tablespoons honey until stiff peaks form.
- Spread the whipped cream over the top of the chilled cake.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
60g
Carbs
16g
