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I MADE THIS

INGREDIENTS

1/2 cup butter (PHP 75.00)
1/2 cup sugar (PHP 7.70)
1 tsp vanilla (PHP 4.22)
2 pc eggs (PHP 16.33)
2 cups flour (PHP 11.94)
1/2 tsp baking powder (PHP 0.17); 1/2 tsp
2/3 cup Angel Evaporated Liquid Creamer (PHP 6.53)
1 can Angel All Purpose Creamer (PHP 57.00)
1 can Angel Condensada (PHP 54.00)
1 can Angel Evaporated Liquid Creamer (PHP 32.15)
1 can Angel All Purpose Creamer, chilled overnight (PHP 57.00)
2 pc 6-inch round cake tin w/ cover (PHP 47.00 (PHP 23.50 per piece))

 

PROCEDURE

  1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
  2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
  3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.

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