If you’re a fan of rich, indulgent cakes, then this Almond Tres Leches Cake is a must-try! Combining the traditional Latin dessert with the nutty flavor of almonds, this cake is a perfect balance of fluffy, moist texture and delicious creaminess.
Soaked in a mixture of three milks, topped with a light, whipped cream frosting, and finished off with a fruity apricot jam layer, it’s an ultimate treat for any special occasion.
Ingredients List
Cake Ingredients:
- 1 1/2 cups (180g) cake flour
- 1 cup (96g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 large eggs, separated
- 1/2 cup (99g) vegetable oil
- 3/4 cup (170g) unsweetened almond milk
- 1 teaspoon almond extract
- 1 cup (198g) sugar
- 1 teaspoon cream of tartar
Tres Leches Soak:
- 1 cup (227g) unsweetened almond milk
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
To Assemble:
- 1 cup (340g) apricot jam or marmalade
- 1 cup (114g) slivered almonds, lightly toasted and chopped
- All of the Tres Leches Soak from above
Topping:
- 2 cups (454g) heavy cream
- 1/4 cup (28g) confectioners’ sugar
- 2 teaspoons lime zest
Required Kitchen Tools
When preparing this Almond Tres Leches Cake, using the right kitchen tools will ensure a smooth process from start to finish. Here’s what you’ll need:
- Stand or Hand Mixer: You’ll need a mixer to beat the egg whites to stiff peaks and combine the batter. A stand mixer works best, but a hand mixer will do the job as well.
- 9×13-inch Baking Pan: This size pan is perfect for baking your tres leches cake, as it allows the cake to absorb the milk soak evenly.
- Mixing Bowls: You’ll need a few large bowls to separate and mix the wet and dry ingredients, as well as to whip the egg whites.
- Whisk: A whisk will be handy when mixing together the flour, baking powder, and other dry ingredients.
- Piping Bag (Optional): If you prefer to pipe the whipped cream topping on in a decorative pattern, a piping bag with a large star tip is ideal.
- Spatula: Use a rubber spatula to gently fold in the egg whites and ensure your cake batter remains light and fluffy.
Having these essential tools on hand will make your Almond Tres Leches Cake experience a lot easier and more enjoyable.
Cake Preparation
Making the almond-flavored cake for your tres leches treat is the first step towards creating this rich and indulgent dessert. The key is to ensure the cake is light and airy, which will allow it to absorb the tres leches soak perfectly.
Mixing the Dry Ingredients
Start by sifting together the cake flour, almond flour, baking powder, baking soda, and salt in a medium-sized bowl. This step is important to ensure your dry ingredients are evenly distributed, which helps achieve a smooth batter without clumps.
Preparing the Egg Whites
In a separate large mixing bowl, beat the egg whites and cream of tartar until they form stiff peaks. This step is crucial for giving your cake its light, fluffy texture. When you lift the beaters, the egg whites should stand tall without drooping.
Combining Wet Ingredients
In another bowl, whisk together the egg yolks, vegetable oil, almond milk, and almond extract. Then, add the sugar and continue to whisk until the mixture becomes smooth and slightly thickened. The almond extract will infuse the cake with a lovely nutty aroma that complements the almond flour perfectly.
Folding in the Dry Ingredients and Egg Whites
Now it’s time to combine everything! Gradually fold the sifted dry ingredients into the wet ingredients, alternating with the egg whites. Be gentle here, as you want to preserve the airiness of the egg whites. Use a rubber spatula to gently fold in the ingredients until just combined—don’t overmix.
Baking the Cake
Pour the batter into your greased and floured 9×13-inch baking pan. Smooth the top with the back of the spatula, then bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise slightly and turn a golden color. Once done, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Assembling and Topping the Cake
Once your cake has cooled and you’re ready to assemble, this is where the magic happens. The cake will soak up the tres leches mixture, becoming incredibly moist and flavorful. Here’s how to finish it off!
Soaking the Cake with the Tres Leches Mixture
To make the tres leches soak, whisk together the unsweetened almond milk, evaporated milk, and sweetened condensed milk in a bowl. Slowly pour the mixture evenly over the cooled cake, making sure it soaks into every part. You may need to use a fork to poke small holes in the cake to help it absorb the milk soak more effectively. Allow the cake to sit for at least 30 minutes to absorb all the liquid.
Adding the Apricot Jam and Almonds
Next, spread a thin layer of apricot jam (or marmalade) evenly over the top of the soaked cake. The slightly tart and sweet apricot flavor pairs wonderfully with the almond flavor in the cake and adds a beautiful touch of color. Then, sprinkle the slivered almonds on top, which have been lightly toasted and chopped. This adds a delightful crunch and extra nuttiness.
Whipping the Cream for Topping
In a separate bowl, beat the heavy cream and confectioners’ sugar until soft peaks form. You want a thick yet light whipped cream to top your cake, which will contrast beautifully with the moist, milk-soaked layers. Gently spread the whipped cream over the top of the cake, covering the entire surface.
Adding the Finishing Touch: Lime Zest
To finish off your Almond Tres Leches Cake, sprinkle the lime zest evenly over the whipped cream. The citrusy zest adds a refreshing burst of flavor that balances the richness of the cake and whipped cream, making each bite even more irresistible.
Serving and Storing the Cake
Serving Your Cake
This Almond Tres Leches Cake is best served chilled, so refrigerate it for a few hours or even overnight before serving. This gives the flavors time to meld together and ensures a refreshing, cool dessert experience. Slice it into squares and enjoy with a cup of coffee or a refreshing glass of iced tea!
Storing Leftovers
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. This cake only gets better as it sits, with the milk soak continuing to soak into the cake, making each bite even more moist.
Conclusion
This Almond Tres Leches Cake is the perfect dessert for anyone who loves a rich, creamy treat with a nutty twist. By following the steps above, you’ll create a cake that’s light, moist, and full of flavor. Whether you’re serving it at a special celebration or just indulging in a well-deserved sweet moment, this cake is sure to be a hit. The almond flavor pairs beautifully with the sweet, milky soak and the fresh lime zest topping, making it an unforgettable dessert.
