Tres Leches Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, vegetable oil, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix until smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

Prepare the Milk Soak

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth.

Soak the Cake

Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the tres leches mixture over the cake, allowing it to soak in.

Cover and refrigerate for at least 2 hours or overnight for best results.

Cook the Compote

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens, about 10 minutes. Let it cool.

Prepare the Whipped Cream

In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Prepare the Almonds

In a skillet over medium heat, melt the butter. Add the sliced almonds, cinnamon, and sugar, and toast until golden brown, stirring frequently.

Serve the Tres Leches

Slice the tres leches cake, top with whipped cream, red berry compote, and sprinkle with cinnamon almonds before serving.