Almond and Rum Tres Leches Cake
- Makes12-16 servings
- Cook Time1 hour
- Active time plus coolingplus cooling and soaking
- 2
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.
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.
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