Ingredients for Tres Leches Hazelnut Cake Cuatro Leches
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- Hazelnut Flavored Liquid Coffee Creamer
- Whipping Cream
- Hazelnut Flavored Liqueur
- Vanilla Cake Mix
- Unsalted Butter
- 3 large eggs
- 1/2 cup water
- 1 cup sliced fresh strawberries
- Powdered Sugar
- Almond Extract
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How to Make Tres Leches Hazelnut Cake Cuatro Leches
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- **Make the Cuatro Leches Sauce:** In a medium saucepan, combine 1 cup whole milk, 1 (12-ounce) can evaporated milk, 1 (14-ounce) can sweetened condensed milk, and 1/2 cup hazelnut creamer. Heat over medium heat, stirring frequently, until just simmering. Remove from heat, stir in 1 teaspoon vanilla extract, and chill completely in a large bowl, covered.
- **Make the Cake:** In a large bowl, beat 1 box (15.25 ounces) white cake mix, 1/2 cup (1 stick) unsalted butter, softened, 3 large eggs, and 1/2 cup water on low speed until combined. Beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Turn off the oven and leave the cake inside with the oven door slightly ajar to cool for 30 minutes.
- Remove the cake from the oven and the springform pan. Let it cool completely on a wire rack.
- Line a large container with plastic wrap, allowing the edges to overhang.
- Using a serrated knife, carefully cut the cake horizontally into two even layers.
- Place the top cake layer, cut-side up, in the prepared container.
- Top with 1 cup sliced fresh strawberries.
- Place the bottom cake layer on top, cut-side down.
- Using a wooden skewer, poke numerous holes all over the cake, being careful not to pierce the plastic wrap.
- Slowly pour 4 cups of the chilled Cuatro Leches sauce over the cake.
- Wrap the cake tightly with the overhanging plastic wrap and refrigerate overnight.
- **Make the Whipped Cream Topping:** In a large bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
- One hour before serving, pour the remaining 1 1/2 cups of Cuatro Leches sauce over the cake and return to the refrigerator to chill.
- **Assemble the Cake:** Carefully invert the cake onto a serving platter with a raised edge. Remove the plastic wrap and spread the whipped cream evenly over the top.
- Serve immediately and enjoy with the remaining chilled sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
254g
Fat
121g
Carbs
28g
