Cinco Leches #CakeSliceBakers

Move over Tres Leches there is a new cake in town!!!!  We all know and love that iconic, classic, Mexican three milk cake.  Well, this takes that cake and adds 2 more layers of creamy goodness.  I'm sharing it just in time to plan it in for your Cinco de Mayo festivities.

It's time for the Cake Slice Bakers monthly gathering.......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Zoë Bakes Cakes - and our choices for April 2022 were ~

Cinco Leches (Tres Leches all Grown Up)

• All That's Left Are The Crumbs
• A Little Bit of All Right
• Camille Cooks
• Amandie Bakes
• A Day in the Life on the Farm

Chocolate Pavlova

• My Recipe Reviews

Olive Oil-Chiffon Cake

• Karen's Kitchen Stories

I must say that this is the 4th cake that I have made from this cookbook and I have been very pleased with each and every one of them.  This cake is made in 3 simple steps and can be made ahead of time freeing you up on the day of your fiesta for other tasks.

The cake is light and fluffy, almost a sponge cake.  Once it is baked, let it cool for 10 minutes.  Then use a skewer to poke holes all over the top through to the bottom of the cake.

Then you pour the milk soak all over the cake and let it set until all the liquid is absorbed and the cake is at room temperature.  Place the soaked cake, uncovered, in the refrigerator for at least a few hours or overnight, which is my preference.

Take the cake out of the refrigerator a half an hour before you are going to serve it.  Make a whipped topping and spread over the cake, sprinkle with some cinnamon sugar and serve.  Listo.... your family and friends will be so impressed and never know how easy it was.

Desserts, Cakes

Desserts

Mexican

Yield: 12 servings

Author: A Day in the Life on the Farm

Cinco Leches Cake

Move over Tres Leches there is a new cake in town!!!! We all know and love that iconic, classic, Mexican three milk cake. Well, this takes that cake and adds 2 more layers of creamy goodness.

Prep time: 25 MinCook time: 35 MinInactive time: 3 HourTotal time: 4 Hour

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 c. heavy cream
• 1 t. vanilla
• 2 T. white rum
• 1 3/4 c. flour
• 1 1/2 t. baking powder
• 1 t. cinnamon
• 1 t. salt
• 1 c. light cream
• 1 stick butter, room temperature
• 2 t. vanilla
• 4 eggs
• 1 3/4 c. sugar
• 1 1/2 c. heavy cream
• 1/4 c. sour cream
• 3 T. powdered sugar
• 2 t. vanilla
• cinnamon sugar, if desired

Instructions

1. Place the sweetened condensed milk into a microwave safe bowl and cook on low, covered for about 10 minutes, stirring every few minutes, until thick and slightly darkened. Stir in the evaporated milk, heavy cream, vanilla and rum. Set aside.
2. Combine the flour, baking powder, cinnamon and salt.
3. Heat the light cream, butter and vanilla until butter is melted. Set aside to cool completely.
4. In large bowl of stand mixer, fitted with the whisk attachment, beat the eggs until foamy. Reduce mixer speed to low and gradually add the sugar. When sugar is incorporated, increase speed and whip until thick and glossy, 5-7 minutes.
5. Reduce speed to low and slowly add the cooled cream mixture until incorporated. With the mixer speed still on low add 1/3 of the flour mixture, just until incorporate before adding the second third. Once the second third of the flour is incorporated add the remaining flour and mix until combined.
6. Pour batter into a 9x13" baking pan that has been treated with baking spray. Bake in a preheated oven for 30-35 minutes until a skewer inserted removes cleanly.
7. Cool in pan on a wire rack for 10 minutes, then poke holes all over the top of the cake, making sure to go down through to the bottom. Pour the reserved condensed milk mixture evenly over the cake and let set until all the milk is absorbed and the cake is at room temperature.
8. Refrigerate, uncovered for at least 3 hrs or up to 24 hrs. Remove cake from refrigerator and let come to room temperature.
9. Place the heavy cream, sour cream, powdered sugar and vanilla into the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed until it starts to thicken, then increase speed and whip until it is of spreading consistency.
10. Spread the whipped cream over the cake and sprinkle with cinnamon sugar, if desired.

Notes

Adapted from a recipe found in Zoe Bakes Cakes

Nutrition Facts

Calories

672.41

Fat (grams)

39.39

Sat. Fat (grams)

24.22

Carbs (grams)

69.75

Fiber (grams)

0.6

Net carbs

69.15

Sugar (grams)

54.94

Protein (grams)

10.39

Sodium (milligrams)

431.85

Cholesterol (grams)

175.55

Similar Recipes

Tres Leches Cake

Tres Leche Bundt Cake

https://adayinthelifeonthefarm.blogspot.com/2022/04/cinco-leches-cakeslicebakers.html

Property of A Day in the Life on the Farm