Almond and Rum Tres Leches Cake
- Makes12-16 servings
- Cook Time1 hour
- Active time plus coolingplus cooling and soaking
- 1
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.
Step 1
To 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.
Step 2
In a stand mixer with the whisk attachment, beat the eggs and sugar on low until dissolved, about 1 minute. Increase to medium-high and whip until pale, extremely fluffy and tripled in volume, 4 to 5 minutes. Reduce to low and, with the mixer running, add one-third of the flour mixture. Mix until just combined, about 15 seconds. With the mixer still running, slowly drizzle in half the milk mixture. Repeat with half of the remaining flour and all the remaining milk. Add the remaining flour mixture and mix just until combined, then stop the mixer and detach the bowl and whisk attachment. Using the whisk attachment, give the batter a few gentle folds; it will be light, airy and pourable.
Step 3
Pour the batter into the baking pan. Bake until golden brown and a skewer inserted at the center comes out clean, 30 to 35 minutes. Remove from the oven and immediately invert onto a wire rack. Cool completely.
Step 4
Meanwhile, make the soaking liquid. In a medium saucepan, combine the whole milk, evaporated milk, nutmeg and cinnamon sticks. Heat over medium, stirring, until simmering at the edges, 4 to 5 minutes. Remove from the heat and cool. Remove and discard the cinnamon; whisk in the condensed milk, rum and vanilla. Transfer to a 1-quart liquid measuring cup or pitcher.
Step 5
Once the cake has cooled, turn the pan upright. Run a paring knife around the edges to loosen the sides. Using a skewer, poke holes into the cake, all the way to the bottom, spaced about 1 inch apart. Slowly drizzle half the soaking liquid over the cake, tilting the pan to distribute any liquid that pools. Once absorbed, repeat with the remaining liquid. Cover and refrigerate at least 4 hours or up to 24 hours.
Step 6
When ready to serve, make the topping. In a stand mixer with the whisk attachment, beat the cream, sour cream and sugar on medium-high until soft peaks form, about 2 minutes. Dollop over the chilled cake and spread in an even layer. Dust with cinnamon. Serve cold, cut into squares.
