Tres Leches

Name: Tres Leches
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 box (about 14 oz/400 g) vanilla cake mix; 3 eggs; 1 cup (240 ml) milk; 1 cup (240 ml) vegetable oil; Butter, as needed, for greasing the pan; 1 can (14 oz/400 g) sweetened condensed milk; 1 can (13.5 oz/400 g) coconut milk; 1 can (12 oz/400 g) evaporated milk; 1 box (7 oz/200 g) heavy whipping cream

Jenny . E D jesus toribio @cook_113681631

santo Domingo República Dominicana

This dessert is super delicious, and letting it rest overnight makes the flavor even more intense.

Jenny . E D jesus toribio @cook_113681631

santo Domingo República Dominicana

This dessert is super delicious, and letting it rest overnight makes the flavor even more intense.

Saved

Ingredients

40 mins

8 servings

1 box(about 14 oz/400 g) vanilla cake mix
3eggs
1 cup (240 ml)milk
1 cup (240 ml)vegetable oil
Butter, as needed, for greasing the pan
1 can(14 oz/400 g) sweetened condensed milk
1 can(13.5 oz/400 g) coconut milk
1 can(12 oz/400 g) evaporated milk
1 box(7 oz/200 g) heavy whipping cream

Saved

Steps

40 mins

1

Mix the cake mix, eggs, oil, and milk until well combined.
2

Grease the baking pan with butter and pour in the batter.
3

Bake at 350°F (180°C) for 60 minutes or until golden brown.
4

Let the cake cool until it is just warm.
5

Poke the cake all over with a fork and slowly pour the milk mixture over it.
6

Refrigerate the cake overnight so it fully absorbs the milks and the flavor intensifies.
7

Place the heavy whipping cream in the refrigerator for 20 minutes before whipping.
8

Whip the cold cream until stiff peaks form to make Chantilly cream.
9

Decorate the cake with the Chantilly cream before serving.