ALMOND CHERRY TRES LECHES CAKE | ALLRECIPES
This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Total Time 2 hours 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
- Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
- Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
- Refrigerate for at least 2 hours or until ready to serve.
Nutrition Facts : Calories 596.4 calories, CarbohydrateContent 58.5 g, CholesterolContent 185 mg, FatContent 36.9 g, FiberContent 1.3 g, ProteinContent 10.6 g, SaturatedFatContent 21.6 g, SodiumContent 275.2 mg, SugarContent 44.5 g
SUGAR FREE TRES LECHES CAKE (LOW CARB, NUT FREE, KETO)
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Line a 9 inch spring form pan with parchment paper.
- Whisk the coconut flour, baking powder and 1/2 cupSwerve together in a bowl. Set aside.
- Place the egg whites into a stand mixer with the remaining Swerve and blend until stiff peaks form.
- In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
- Fold the coconut flour mixture into the egg yolk mixture.
- Gently fold in the stiffened egg whites in small batches into the coconut flour batter.
- Pour batter into pan and bake for 30 minutes. Allow to cool for about 20 minutes, do not remove from the pan.
- Take a skewer stick and make holes in cake.
- In another bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
- Pour this over the cake into all the holes. Allow to stand for 30 minutes.
- Refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
- Frost and serve!
Nutrition Facts : ServingSize 1 slice, Calories 233 kcal, CarbohydrateContent 5 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 13 g, CholesterolContent 126 mg, SodiumContent 135 mg, FiberContent 2 g, SugarContent 1 g
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