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Quick and Easy Tres Leches Recipe

Quick and Easy Tres Leches

This Quick and Easy Tres Leches Recipe will absolutely blow you away for two reasons. First, it is so delicious and creamy and good. The second, it will take you less than 10 minutes to pull together. You will make this for your next dinner party, special event or pot luck and everyone will go crazy for it. It’s up to you whether you tell them how absurdly easy it was.

I can remember the first time I tried Tres Leches at Yaya’s house. It would be laid out on the counter, and everyone would crowd around and grab their piece. When Ani and I first started pulling recipes together for this site, The Tres Leches Recipe is the first one I went for. I called my Tia Luli expecting a long winded recipe and couldn’t believe it when she told me just how easy it actually was.

Cristy

If you have the time, and love to bake, then you should definitely stick to the Classic Tres Leches Recipe. It’s a Classic for a reason, and no one has ever gone wrong making a cake from scratch. However if you don’t bake often and struggle with what is a Stiff Peak or Soft Peak than this is the recipe for you.

Quick and Easy Tres Leches

Recipe by Abuelas Cuban CounterCourse: DessertCuisine: CubanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking timeminutes

Ingredients

  • 2 Loaves of Sara Lee Frozen Pound Cake (left out and defrosted)

  • 1 can condensed milk (leche condensada)

  • 1 can evaporated milk (leche evaporada)

  • 1/2 cup heavy cream

  • 1 1/2 cup milk (whole works best but you can use 2%)

  • 1 tablespoon of vanilla extract

  • 1/4 teaspoon salt

  • Whip Cream of your choice (Yaya loved Cool Whip)

Directions

  • Cut your Pound Cakes in half lengthwise and lay flat into a baking dish.
  • Poke holes all over cake with a fork or tooth pick. Remember the more holes the better and easier the liquid can penetrate through.
  • In a large bowl, whisk together your Leche Condensada, Leche Evaporada, Milk, Cream, Vanilla Extract and Salt.
  • Save about 1 cup of the liquid in a separate cup. Then pour the remaining liquid all over the cake. Use a fork or spoon to submerge the cake into the liquid as much as you can.
  • Cover and let sit in the refrigerator for at least 2 hours, but even better over night.
  • When ready to serve cover the cake with Whip Cream and top with Strawberries or Cherries or anything you like.

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