Margarita Tres Leches Cake
The first time I ever had tres leches cake I felt as if I were in heaven. I have made it at home using several techniques and flavors, and this margarita twist on the classic is my favorite.
Prep time:
Cook time:
Serves: 15
Calories per serving: 229
Ingredients:
Cook time:
Serves: 15
Calories per serving: 229
4 large eggs separated
1 cup sugar
1/2 cup tequila
1/2 cup butter melted
6 tablespoons key lime juice divided
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon cream of tartar
1 can 14 ounces sweetened condensed milk
1 cup 2% milk
1/2 cup evaporated milk
1/2 cup heavy whipping cream
slice optional whipped cream and lime zest
Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan. Preheat oven to 375°.
Beat sugar, tequila, butter, yolks, 3 tablespoons Key lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining 3 tablespoons Key lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
Cut cake into squares. If desired, garnish with whipped cream, lime slices and lime zest.
Source: tasteofhome.com
Beat sugar, tequila, butter, yolks, 3 tablespoons Key lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining 3 tablespoons Key lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
Cut cake into squares. If desired, garnish with whipped cream, lime slices and lime zest.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.