Description

A rich, moist tres leches cake infused with buttery toasted pecans, soaked in a creamy three-milk mixture, topped with luscious whipped cream and extra pecans for delightful texture and flavor.

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

1/3 cup whole milk

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

1 cup chopped pecans, toasted

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1 cup whole milk

2 tablespoons unsalted butter, melted

1 1/2 cups heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional toasted pecans for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy. Stir in milk, vanilla extract, and melted butter. Gradually fold in the flour mixture.
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter until just combined. Stir in the toasted pecans.
Pour batter into prepared baking dish and smooth the top. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool.
In a large bowl, whisk evaporated milk, sweetened condensed milk, whole milk, and melted butter.
Once cake is cooled, poke holes all over surface with fork or skewer. Slowly pour milk mixture evenly over cake, allowing it to soak in. Cover and refrigerate at least 4 hours, preferably overnight.
To prepare topping, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over soaked cake.
Garnish with additional toasted pecans. Serve chilled and enjoy!

Notes

This cake keeps well refrigerated for up to 4 days but is best enjoyed within 2 days.

Do not freeze the cake to preserve texture.

For nut allergies, substitute pecans with toasted coconut flakes or omit nuts.

Try toasted almonds or walnuts for a different nutty flavor.

Use whipped coconut cream for a lighter topping alternative.

Adding a sprinkle of cinnamon or caramel drizzle enhances the flavor.

Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, soaking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice (approx.)
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg