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(1 votes, average: 5.00 out of 5)
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Tres Leches is one of my favorite desserts. When I was researching Spanish foods in New York City for my work with Columbia University, that is to say eating and sampling as many dishes as I could to get each country’s flavors, Tres Leches, or Milk Cake was the standout party dessert that everyone seemed to love regardless of what Spanish-speaking country they were from. It’s a simple rich cake soaked in a milk sauce, topped with whipped cream and a cherry. When I asked Chef Naxielly Dominguez to create a lighter version I wasn’t sure it was even possible, but she managed it. Her version has less fat and sugar, but has lost none of the rich flavor associated with this special treat. And she’s made it in a muffin tin, cupcake size, allowing us to indulge in this wonderfully festive dessert in small portions. Enjoy!
Preparation
- Preheat oven to 350 oF. Lightly spray a 12-muffin pan with nonstick cooking spray and set aside.
- Combine ground almonds, all-purpose flour, baking powder and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat egg whites, ¼ cup sugar and lemon juice using an electric mixer, on medium high speed until stiff peaks form.
- In another bowl beat yolks, ¼ cup sugar, oil, and vanilla extract on medium high speed until yolks are pale yellow and sugar is completely dissolve. Add half of the almond mixture and mix well with a rubber spatula. Gently fold ½ of the beaten egg whites. Repeat, alternating the flour mixture and egg whites until thoroughly combined.
- Pour the batter into prepared muffin pan, filling each cavity almost of the way. Bake for 18-20 minutes until lightly brown. Remove from the oven and allow them to cool slightly.
- To make the three milks mixture.- Combine the almond milk, heavy cream, condensed milk, vanilla extract, and ground cinnamon in a small bowl. Pour 2 tablespoons of the mixture over each little cake.
- To make the whipped cream.- Whisk the cream and sugar in a medium bowl until soft peaks forms. Top each cake with whipped cream and raspberries to serve.
Chef Naxielly Dominguez
Ingredients:
Nonstick cooking spray
½ cup (2 ounces) finely ground almonds
½ cup (2 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, separated
½ cup sugar, divided
¼ teaspoon lemon juice
¼ cup vegetable oil
1 teaspoon vanilla extract
Three milks mixture (2 ½ tablespoons each)
1/2 cup unsweetened almond milk
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Whipped cream
½ cup whipped cream
1 tablespoons sugar
2 cups fresh raspberries
Nutritional Information
Calories
244 cals
Fat
15 g
Saturated Fat
4 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
8 g
Carbohydrates
25 g
Sugar
18 g
Fiber
2 g
Protein
5 g
Sodium
153 mg
*per serving
Ann's Tips and Tricks
If you prefer, top your cakes with thick and creamy Greek yogurt instead of whipped cream.
