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Easy Tres Leches Cake Recipe
1
white cake mix
3/4 C. melted butter
6 eggs
1/2 C. water
2 T.
shredded lime peel
Heat
oven to 350. Grease and flour a 9x13 pan or if
you are using
the silicone cupcake cups, they need no
grease.
Combine the
cake mix with the butter, eggs and water. Beat
on low until
combined and then beat for 2 minutes on medium.
Stir in the
lime peel. Bake for 35-40 minutes for the pan
or 20-25
minutes for the cupcakes or until a toothpick
comes out
clean.
The
batter will be thick. Spread it in the pan or fill the cupcake
cups half
full. Bake for 35-40 minutes for the pan
or 20-25 minutes for the
cupcakes or until a toothpick
comes out clean.
Meanwhile
mix:
2 C. cream or half and half
2 cans sweetened condensed milk
2 cans
evaporated milk
When
cake comes out of oven let it cool
and then poke holes all over it
with a wooden
skewer or a chopstick. Slowly pour half of the
milk mixture
over the cake. Cover and chill
overnight. Cover and chill
remaining sauce.
About 1 hour before serving pour remaining sauce
over the
cake.
To
serve top with lemon mousse and then
sweetened whipped cream.
Lemon Mousse
1
1/2 C. heavy whipping cream
1 jar lemon curd
Beat
the whipping cream on high speed with
the wire whip attachment. When
it starts to
set add the jar of lemon curd and continue to
whip until
stiff. Pipe or spread on top of the
chilled cake.
Sweetened Whipped Cream
1 1/2 C.
heavy whipping cream
3/4 C. powdered sugar.
Beat
the cream and sugar together until stiff.
Pipe or spread onto the top of
the cake.
Raspberry Sauce
12 oz. frozen
raspberries, thawed
3/4 C. sugar
Blend
the thawed raspberries and add the sugar.
Press the blended berries
through a sieve to remove
as many seeds as possible.
What
a fun way to serve a delicious and refreshing
dessert.
