Tres Leches Cake with Whipped Cream and Berries

Check out how many calories in Tres Leches Cake with Whipped Cream and Berries. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Desserts
 
Serving size: 1 piece
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 383 (19% DV)
Fat: 16g (25% DV)
Carbohydrates: 53g (18% DV)
Protein: 7g (14% DV)
Ingredients:  Makes 12 servings (12 pieces)
 
1  cup
 
2/3  cup
 
1  teaspoon
 
1-1/4  cups
 
1.333333  cups
 
1  teaspoon
 
1/4  teaspoon
 
5  ounces
 
5  ounces
 
1  teaspoon
 
1/2  cup
 
1  tablespoon
 
10  ounces
 

Tip: For nutritional information on all the ingredients in Tres Leches Cake with Whipped Cream and Berries just click on each ingredient name. Then adjust the serving size for any Tres Leches Cake with Whipped Cream and Berries ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.

Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.

Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.

Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.

Before serving, make the topping: beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.
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