Description
A luscious Berry Tres Leches Cake soaked in a blend of three milks, topped with fresh berries and mascarpone whipped cream.
Ingredients
Scale
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- 16 oz mascarpone cheese (softened at room temp)
- 2 tsp vanilla extract
- 2 tbsp sweetened condensed milk (optional)
- 1 cup confectioner’s sugar
- 2 cups heavy cream (chilled)
- 1 cup sweetened condensed milk
- ½ cup evaporated milk
- ½ cup whole milk
- 6 cups berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pan lightly with butter or cooking spray.
- Whisk the eggs and sugar in a large mixing bowl until pale and fluffy.
- Add the vanilla and continue whisking for another minute.
- Sift together the flour and baking powder, then gently fold into the egg and sugar blend.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Combine the softened mascarpone cheese and confectioner’s sugar until smooth for the frosting.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Gradually mix the whipped cream with the mascarpone mixture, folding gently.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
- Once the cake has cooled, pierce the surface with a fork.
- Pour the tres leches mixture over the cake and let absorb for at least 30 minutes.
- Top with the mascarpone whipped cream and arrange the fresh berries on top.
- Chill for at least two hours before serving.
Notes
For optimal freshness, assemble the cake on the day you plan to serve it.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg