Tres leches is one of our favorite flavor combinations. In our cooking classes, tres leches, or “three milks” 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. Chef Naxielly Dominguez created a lighter version for us here. Her version has less fat and sugar but has lost none of the rich flavor associated with this special treat. And she’s made the recipe cupcake-sized, allowing us to indulge in this wonderfully festive dessert in small portions.
Preheat oven to 350 degrees. Lightly spray a 12-muffin pan with nonstick cooking spray and set aside.
Combine almond flour, 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 dissolved. 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 the prepared muffin pan, filling each cavity almost all of the way. Bake for 18-20 minutes until lightly brown. Remove from the oven and allow them to cool slightly.
To make the tres leches 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
If you prefer, top your cakes with thick and creamy Greek yogurt instead of whipped cream.