Tres Leches Cake with Raspberries

Tres Leches Cake with Raspberries
Photo by Leo Gong

Ingredients

  • 2/3 cup canned sweetened condensed milk
  • 1 ¼ cups whipping cream
  • For filling and frosting:
  • 1 ¾ cups raspberries
  • 1 ½ tablespoons granulated sugar
  • 1 cup granulated sugar
  • For cake:
  • + 12 more ingredients
    • For tres leches sauce:
    • 1 cup all-purpose flour
    • 6 tablespoons melted butter
    • 1 stick cinnamon (about 2 in.)
    • 2 cups whipping cream
    • 2 teaspoons vanilla
    • ½ cup powdered sugar
    • 2 tablespoons corn syrup
    • 6 tablespoons granulated sugar
    • 6 large eggs
    • 1 can (12 oz.) evaporated goat milk (see Notes)
    • 1/8 teaspoon baking soda mixed with 2 tsp. water

1. Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside. 2. Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water ...

View full recipe at My Recipes

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