Tres Leche Mini Cake



1 1/2 cups Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

6 large Eggs, separated

1/2 teaspoon Cream of Tartar

1 1/2 cups Sugar

1/3 cup Cold Water

2 teaspoons Vanilla 

1 teaspoon Almond Flavoring

Tres Leches

1/2 cup Heavy Cream

1 cup Sweetened Condensed Milk

1/3 cups Evaporated Milk

2 teaspoons Vanilla 


1 cup Heavy Whipping Cream

1/4 cup Sugar

1 teaspoon Vanilla

Preheat oven to 350 degrees.

In a bowl whisk the flour, baking powder and salt together.

Use a large mixing bowl to beat together the egg whites and the cream of tartar to form soft peaks. Set aside.

In another bowl, beat together the yolks, until they become very thick and pale yellow. Add the sugar and mix until it becomes very thick. Add the cold water, vanilla, and almond to the egg mixture. Add in the dry ingredients.
Fold in the egg whites.

Place in pan that has been greased and floured. Bake 12-15 minutes. Let cool, then remove from pan. Poke holes with a fork or toothpick on the top and around the sides of each cake. Let cakes cool completely.

In a measuring cup, mix together the heavy cream, sweetened condensed milk, and evaporated milk.

Place the cakes in a container like above. Pour the milk mixture over the top of each cake and holding the cakes on their sides, spin them around in your hands pouring the milk mix over the cake, so it can flow in to the holes on the sides. Refrigerate for several hours.

Make whipped cream by mixing together the heavy whipping cream, sugar and vanilla on high until it is fluffy with soft peaks.

Top each cake with a dollop of whipped cream!

11. Enjoy!