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Cinnamon Rum Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup rum
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy. Stir in the milk and vanilla extract. Gradually fold in the flour mixture until well combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined. Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and rum. Pierce the surface of the cake with a fork and slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake. Sprinkle with a dash of cinnamon for garnish. Serve and enjoy!
The history of Rum Tres Leches Cake with a hint of cinnamon can be traced back to Latin America, where the traditional Tres Leches Cake originated. This decadent dessert is believed to have been created in Central America, with each country adding its own unique twist to the recipe. The addition of rum and a hint of cinnamon adds a warm, spicy flavor to the cake, elevating its richness. Renowned chefs in Mexico and Nicaragua have perfected this variation, infusing the cake with the perfect balance of rum and cinnamon. For the best version of this dish, visit authentic Latin American bakeries or restaurants known for their traditional desserts. The key to getting this dish right lies in soaking the sponge cake with a mixture of three milks (evaporated milk, condensed milk, and heavy cream) infused with rum and cinnamon, allowing the flavors to meld and create a moist, indulgent treat. Whether you're enjoying it in a bustling market in Mexico City or a cozy cafe in Nicaragua, the Rum Tres Leches Cake with a hint of cinnamon is a must-try for dessert enthusiasts.
50 min
12
380 calories
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