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By The Food Flamingo
Dreamy Lemon Tres Leches Cake
12 steps
Prep:30minCook:30min
What's better than a creamy tres leches cake...? A lemon tres leches cake of course! This lemon tres leches cake consists of a fragrant lemon sponge that soaked in a creamy lemon milk syrup, and topped with fluffy lemon whipped cream. A treat perfect for lemon lovers. (contains chilling time)
Updated at: Thu, 17 Aug 2023 04:00:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories232.2 kcal (12%)
Total Fat12.4 g (18%)
Carbs26.2 g (10%)
Sugars18.2 g (20%)
Protein4.8 g (10%)
Sodium158.1 mg (8%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
for lemon sponge
4egg whites
½ tsplemon juice
for stabilizing egg whites
½ cupsugar
½ cupmilk
t sp
40gbutter
melted
2zest of lemons
1juice of lemon
1 tspvanilla
1 ½ tspbaking powder
¾ cupall purpose flour
¼ tspsalt
For lemon milk bath
For lemon whipped cream
Instructions
Step 1
In a small bowl mix together the whole milk, condensed milk and lemon zest. Cover and refrigerate for an hour.
Step 2
Add lemon zest into the heavy whipping cream and mix. Cover and refrigerate for an hour as well. ( Or add lemon zest into milk if using cream Chantilly, use amount mentioned on box.)
Step 3
Preheat the oven to 160 degrees Celsius, or 320 degrees Fahrenheit.
Step 4
In a medium sized bowl beat the egg whites with 1/2 tsp of lemon juice using a whisk, hand or stand mixer. Once frothy start adding the sugar gradually. Beat to stiff peaks, 3-4 minutes, and set aside.
Step 5
In a separate small sized bowl mix together the egg yolks, melted butter, vanilla, milk, lemon juice and zest.
Step 6
Sift in the all purpose flour, baking powder and salt. Mix until combined.
Step 7
Add a third of the egg whites into the yolk mixture and fold together. Add all of the yolk mixture into the remaining egg whites and carefully fold together until combined, do not overmix.
Step 8
Pour the batter onto a greased and lined baking tray and bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely before proceeding with the next step.
Step 9
Strain the heavy cream and beat with sugar until stiff peaks form. Or make the cream Chantilly using box instructions.
Step 10
Pour the milk syrup through a sieve onto the cooled cake. Let it sit for about 10 minutes.
Step 11
Add on the whipped cream and spread it out using an offset spatula. Add some freshly grated lemon zest to top it off.
Step 12
Let the lemon tres leches cake rest for at least an hour before serving. Enjoy!
View on thefoodflamingo.com
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