Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Almond and Rum Tres Leches Cake
Pastel de tres leches, or “three milks cake,” is made by soaking a simple cake in a dairy trio, then topping it with whipped cream or meringue. Our riff is inspired by rompope, a Mexican holiday drink similar to eggnog, and includes not three but five types of dairy. Almond flour gives the cake a richer, more textured crumb than all-purpose flour alone. We spike the soaking liquid with white rum and flavor it with cinnamon, nutmeg and vanilla. We recommend transferring the soaking liquid to a 1-quart liquid measuring cup for easy pouring. Covered tightly, leftovers can be refrigerated up to two days.
12-16
Servings
Tip
Don’t use a glass baking dish. This cake, which is leavened by whipped eggs, requires the conductivity of metal to rise properly. Also, don’t grease the pan, and be sure to invert it as soon as the cake comes out of the oven. An ungreased pan allows the cake to cling to the sides, ensuring a nice rise, and cooling the cake upside down prevents it from sinking.
1 hour
plus cooling and soaking
For the cake:
-
75
grams (¾ cup) almond flour
Directions
-
01To make the cake, heat the oven to 350°F with a rack in the middle position. Have ready an ungreased 9-by-13-inch metal baking pan. In a medium bowl, whisk both flours and salt. In a liquid measuring cup, stir together the milk and both extracts.
Reviews
October 16, 2025
Favored by many
Pretty easy recipe. Only tres leches cake I made though. Although maybe it's just my pan, but cook time in the oven is about 20-25 minutes for me.
June 8, 2025
Beautiful but too sweet
Tasty and beautiful but too sweet. Given the full can of sweetened condensed milk in the soak, next time I’ll reduce the cake sugar to half and use more almond flour.
October 7, 2025
Egg/sugar ratio problem
I made the recipe according to the recipe however the egg/sugar mixture wouldn't aerate properly until I added about 50% more sugar and while the end result was quite sweet, it was delicious. I recommend only using 5 eggs rather than the recommended 7. Even better would be giving us a gram weight for the eggs rather than by the each, as egg sizes can vary, particularly if you're using locally sourced eggs.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
