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Lime and White Chocolate Tres Leches Cake
Dense lime cake soaked in white chocolate and cream then topped with whipped cream - this delicious Tres Leches cake is welcome at all celebrations large or small!
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 1 day
Total Time 40 minutes
- 1-3/4 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Cup butter
- 1/4 tsp salt
- 1 Cup granulated sugar
- 4 eggs
- 1/2 Teaspoon vanilla extract
- 1/2 cup key lime juice
- Zest from one lime
- 12 oz. evaporated milk
- 14 oz. sweetened condensed milk , I use Eagle Brand and recommend it
- 1/2 cup heavy cream
- 1/2 cup white chocolate
- 1 tablespoon rum optional
- Lime juice for sprinkling cake
- 2 cups heavy cream very cold
- 1/4 cup sugar
- 1 tablespoon rum optional
- 1 teaspoon vanilla
- 1/3 teaspoon powdered instant pudding mix white chocolate
Blend the flour, salt and baking powder and set aside.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each.
Add the vanilla and the zest.
Add the flour, quickly mixing in.
Now add the lime juice.
Spoon into a 9×9 inch pan or a 7x11 pan, or a 9-inch round pan and bake at 350F until done, about 30 minutes.
Remove from the oven.
Heat the heavy cream to a simmer.
Add the white chocolate to the cream and stir until smooth.
Mix the cream mixture, Eagle Brand condensed milk, rum, and evaporated milk.
Poke the cake with a fork in several places.
Pour the cream mixture slowly over cake, stopping to let the cream be absorbed now and then.
Repeat until all of the cream mixture is gone. The cake will be covered in liquid.
Cover tightly with plastic wrap.
Place in the refrigerator overnight.
Just Before Serving
Next day turn out onto a cake plate.
Sprinkle with about 1/4 cup more lime juice.
Whip the cream with the vanilla and rum until it just begins to thicken.
Add in the 1/3 teaspoon of instant pudding powder and begin slowly adding the sugar while whipping.
Whip the topping until it holds soft peaks - don't overwhip or you'll have butter.
Top the cake with the whipped cream and serve.
- I added shards of white chocolate to the top of my cake for a garnish. The nutrition info is not included in this recipe.
- It needs to be refrigerated overnight to let the cream mixture soak into it - and any leftovers should be stored in the refrigerator as well.
- It's fine to eat for up to 4 days but the quality starts to deteriorate after 2.
- You can freeze the cake itself before adding the cream mixture - then remove from the freezer, thaw, and finish the recipe. You can't freeze the cake once the cream mixture is on it.
Calories: 388kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 172mg | Potassium: 267mg | Sugar: 33g | Vitamin A: 845IU | Vitamin C: 3.5mg | Calcium: 183mg | Iron: 0.2mg