Raspberry Tres Leches Cake
Time: 1 hour and 30 minutes
Serves: 15
Tres leche cakes originated in Latin America. Despite being soaked in a mixture of three types of milk, their airy texture allows for a delicate structure without become soggy. Our unique version brings a puree of fresh raspberries to each step, plus more raspberries on top! Make and soak the cake the day beforehand for a quick dessert!
Prep Time:
40 minutes plus chilling time
Cook Time:
50 minutes
Serves:
15
Perfect for:
Birthday Parties
Potluck Standouts
Raspberry Desserts
World Cuisine
Ingredients
Sauce
- 3 packages (6 ounces each) Driscoll’s Raspberries
Cake
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 large eggs, divided
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
Milks
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/4 cup heavy cream
Whipped cream
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 package (6 ounces) Driscoll’s Raspberries
Directions
Sauce
- PLACE 3 packages (6 ounces each) raspberries into a saucepan.
- COOK over medium-high heat and STIR and MASH 5 – 7 minutes until pureed.
- ALLOW mixture to cool somewhat.
- PRESS raspberry puree through a fine mesh sieve using the back of a ladle or large spoon and DISCARD seeds.
- RETURN raspberry puree to saucepan.
- COOK over medium heat and STIR frequently 10 – 15 minutes until reduced to about 6 tablespoons.
- ALLOW raspberry sauce to cool to room temperature.
- DIVIDE raspberry sauce equally between 3 small bowls and REFRIGERATE until needed.
Cake
- PREHEAT oven to 350°F.
- PLACE 1 cup all-purpose flour into a medium bowl.
- ADD 1 ½ teaspoons baking powder.
- ADD 1/2 teaspoon kosher salt.
- WHISK to combine and SET ASIDE flour mixture.
- SEPARATE 5 large eggs into yolks and whites and PLACE into two separate bowls.
- SET ASIDE egg whites.
- ADD 3/4 cup granulated sugar to egg yolks.
- WHISK until pale and creamy.
- ADD 1/3 cup whole milk.
- ADD 1 teaspoon vanilla bean paste or vanilla extract.
- ADD 1 portion raspberry sauce.
- WHISK to combine.
- FOLD flour mixture into egg yolk mixture just until incorporated. Do not over mix.
- SET ASIDE egg yolk mixture.
- BEAT egg whites to soft peaks.
- ADD remaining 1/4 cup granulated sugar to egg whites WHILE BEATING until stiff peaks form.
- GENTLY FOLD egg white mixture into egg yolk mixture. Do not over mix.
- POUR batter into a 9-inch x 13-inch baking pan and SMOOTH surface.
- BAKE 20 – 25 minutes or until a toothpick inserted in center comes out clean.
- ALLOW cake to cool completely.
Milks
- POUR 1 can (14 ounces) sweetened condensed milk into a large mixing bowl.
- ADD 1 can (12 ounces) evaporated milk.
- ADD 1/4 cup heavy cream.
- ADD 1 portion raspberry sauce.
- WHISK to combine and SET ASIDE milk mixture.
- POKE holes all over surface of cake using fork or chopstick.
- POUR milk mixture evenly over entire surface of cake.
- TILT pan to evenly distribute milk mixture.
- COVER tightly and refrigerate at least 1 hour or up to overnight.
Whipped cream
- POUR 2 cups heavy cream into a large mixing bowl or into the bowl of a stand mixer fitted with the whisk attachment.
- ADD 3 tablespoons powdered sugar.
- ADD 1/2 teaspoon vanilla extract.
- ADD remaining 1 portion raspberry sauce.
- WHISK until stiff peaks form.
- FOLD IN 1 package (6 ounces) raspberries.
- SPREAD whipped cream evenly over cake.
- SERVE chilled.
