Description
A rich and creamy tres leches cake topped with fresh mango and mint.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 4 Large Eggs
- 1 tbsp Vanilla Extract
- 1 cup Whole Milk
- 1 can Sweetened Condensed Milk
- 1 can Evaporated Milk
- 1 cup Heavy Cream
- 2 cups Ripe Mango
- 1/4 cup Fresh Mint Leaves
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the large eggs one at a time, mixing well before adding the next, then mix in the vanilla extract.
- Gradually add the reserved dry ingredients to the butter mixture, alternating with whole milk.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the cake completely in the pan on a wire rack.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until smooth.
- Poke holes all over the surface of the cooled cake and pour the tres leches mixture over it.
- Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
- Top each slice with diced ripe mango and garnish with fresh mint leaves before serving.
Notes
- Make sure the butter is softened for easy creaming.
- For best results, refrigerate overnight to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg