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Margarita Tres Leches Cake
The first time I ever had tres leches cake I felt as if I were in heaven. I have made it at home using several techniques and flavors, and this margarita twist on the classic is my favorite. —Laurie Lufkin, Essex, Massachusetts
Ingredients
- 4 large eggs, separated
- 1 cup sugar
- 1/2 cup tequila
- 1/2 cup butter, melted
- 6 tablespoons Key lime juice, divided
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- 1 teaspoon cream of tartar
- 1 can (14 ounces) sweetened condensed milk
- 1 cup 2% milk
- 1/2 cup evaporated milk
- 1/2 cup heavy whipping cream
- Optional: Whipped cream, and lime slices and zest
Directions
- 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan. Preheat oven to 375°.
- 2. Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
- 3. Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan.
- 4. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
- 5. Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining 3 tablespoons lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
- 6. Cut cake into squares. If desired, garnish with whipped cream, and lime slices and zest.
Nutrition Facts
1 piece: 345 calories, 14g fat (8g saturated fat), 88mg cholesterol, 282mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 7g protein.
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