Tres Leches Cake
Savor the richness of our Low-Carb, Sugar-Free Tres Leches Cake, made with our Classic Yellow Cake Mix. This twist on a traditional and simple Mexican dessert features a moist texture soaked in a blend of three milk substitutes. Each slice is infused with a creamy custard made from milk, heavy cream, egg yolks, and evaporated milk. Enjoy the decadence without compromising your dietary goals.
What you need:
For the Cake:
- 1 Classic Yellow Cake Mix
- 3 eggs
- 8 tbsp unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the Milk Mixture/Custard:
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup evaporated milk, we used fat free
- 1/4 cup allulose, optional*
Directions:
Prepare the Cake:
- Preheat the oven to 325°F.
- In a mixing bowl, combine the Classic Yellow Cake Mix with cinnamon, melted butter, milk, eggs and vanilla until well blended.
- Grease a bundt pan with spray or butter. Alternatively, use an 8x8 or 7x11 baking pan.
- Pour the batter into the prepared pan.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- While the cake is baking prepare the milk mixture.
Prepare the Milk Mixture/Custard:
- Separate 3 egg yolks and whisk until smooth.
- In a saucepan, gently heat the milk and heavy cream. Avoid boiling. If you prefer a sweeter dessert, stir in the allulose at this point.
- Temper the egg yolks by gradually whisking them into the heated milk mixture. Keep whisking continuously to prevent the eggs from curdling.
- Return the mixture to low heat, stirring constantly, again ensuring it does not reach a boil.
- Mix in the evaporated milk and set aside at room temperature until ready to pour over cake.
Assemble the Cake:
- Once the cake is baked, remove from the oven and let it cool in the pan for 15 minutes.
- Use a skewer to poke holes all over the cake.
- Gradually pour the milk mixture over the cake, ensuring it seeps into the holes.
- Allow the cake to absorb the milk mixture completely, about 20 minutes, before transferring it to the refrigerator.
- Chill the cake for at least 2 hours.
- To serve, invert the cake onto a plate, dust with cinnamon, and enjoy!