This one is a bit labour-intensive but OMG worth it! Tastes just like the real thing! The first time I tried Tres Leches Cake at a restaurant I fell in love. A cake soaked with sweetened milk and topped with whipped cream? It sounded like a dream to me and it tasted like one too.
Recipe:
Cake:
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5 eggs, separated into yolks and whites
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1 cup Swerve icing sugar
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1/3 cup unsweetened almond milk
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1 tsp vanilla extract
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1 cup almond flour
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1.5 tsp baking powder
Leches:
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1 cup full-fat coconut milk
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1/2 cup unsweetened almond milk
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1.25 cup heavy cream
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1/4 cup Swerve icing sugar
Instructions:
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preheat oven to 350 and lightly grease a round, deep baking pan (I used a 9-inch springform)
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Mix together the 5 egg yolks and 3/4 cup of swerve until smooth. Stir in milk, vanilla, almond flour, and baking powder.
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In a separate bowl, beat the egg whites until stiff, then add the remaining 1/4 cup of Swerve. Fold this mixture into the batter prepared in the above step.
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Pour batter into baking pan, and bake for roughly 45 minutes or until a toothpick/fork comes out clean.
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Let the cake cool completely and pierce the surface all over with a fork.
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Make the leches: mix together the coconut milk, almond milk, 1/4 cup of heavy cream, and Swerve.
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This part gets messy (I placed my baking pan over a cooling rack in the sink): pour the leches mixture all over the cake until fully absorbed
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This is an optional step: whip the remaining 1 cup of heavy cream in a mixing bowl until the mixture thickens. I had never whipped cream before this, but it takes roughly 4-5 minutes on a medium speed to achieve the desired texture. Feel free to add in some vanilla extract for added flavour.
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Frost the cake with your whipped cream.
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Enjoy!
Macros (per 1/8 of cake):
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329 cals
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34g fat
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7g protein
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1g net carb
