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Test Kitchen Approved

Horchata Tres Leches Cake

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

20 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Extra cinnamon and amaretto give this classic Mexican dessert a delightful horchata twist.

Ingredients

For cake:

Unsalted butter, to grease pan

1.5 cups all-purpose flour

1 Tbsp. baking powder



6 egg whites plus 3 egg yolks

1.5 cups sugar


½ cups whole milk

For sauce:

1 cups evaporated skim milk

1 cups heavy cream

1 cups sweetened condensed milk

2 Tbsp. amaretto

For topping:

1 cups heavy cream

2 Tbsp. powdered sugar



Sliced strawberries

Sliced almonds

Savory Spice ingredients in this recipe

Directions

For cake: Preheat oven to 350 degrees. Coat bottom and sides of a glass 13x9" baking dish with butter and parchment paper. In a large bowl, whisk together flour, baking powder, Supreme Saigon Cinnamon, and Mayan Sea Salt. In another large bowl, beat egg whites with an electric mixer for 7 to 8 min. or until firm peaks form. Gradually beat in sugar. Beat in egg yolks one at a time. Beat in Pure Madagascar Vanilla Extract. Alternate adding flour mixture and milk, beginning and ending with flour mixture. Transfer batter to prepared baking dish. Bake for 22 min. Reduce heat to 300 degrees and bake 20 min. or until cake is golden brown and middle springs back when pressed. Let cool in pan for 15 min. Transfer to wire rack to finish cooling.

For sauce: In a medium bowl, whisk evaporated skim milk, heavy cream, sweetened condensed milk, and amaretto. Poke holes over top of cake with a skewer. Drizzle half of sauce over cake. Let sit 10 min. Invert cake onto a plate. Drizzle with remaining sauce. 

For topping: In a medium bowl, beat heavy cream, powdered sugar, Pure Madagascar Vanilla Extract, and Mayan Sea Salt with an electric mixer until firm peaks form. Spread whipped cream mixture over cake. Top with strawberries and almonds.