With this straightforward recipe, you can create candied walnuts at home. They are such a unique holiday treat that the time spent making them is well worth it. In sealed containers, keep cooled nuts.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch sheet cake |
Ingredients
- 6 eggs, separated
- 2 cups white sugar
- 2 cups all-purpose flour
- 6 tablespoons milk
- ¼ cup butter, melted
- 4 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13-inch baking pan.
- Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
- Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
- Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
- Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.
Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 23 g |
| Sodium | 422 mg |
| Sugars | 66 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
CINCO LECHES CAKE????
Ran out of vanilla extract at 2 tsp. Put in almond extract instead. For cream cheese frosting I substituted spiced rum – again in the place of vanilla extract. I use a glass 9×13 dish and have to bake 45 minutes, otherwise the middle is pure liquid. This is my third time making this recipe and this was the best one!
I followed this recipe exactly and the cake turned out badly. I was worried about adding the ingredients to the whipped egg white mix because it seemed that would deflate all the air I had whipped in. I am guessing the ingredients may be fine for this cake, but the directions are wrong. All looked fine as the cake went in the oven. I removed the cake at 30 minutes because it was a warm brown color and crusty on top. the middle was set with a knife test but barely. After a few minutes of cooling on a rack the center fell about 2-3 inches. The milks could not properly soak in because the cake has no way to absorb being so dense. Very disappointing results.
Great! I just made a whipped cream frosting because it is lighter than a cream cheese frosting. No need to transfer the cake to a larger pan. Just poke holes into the cake with the handle end of a wooden spoon- some holes deep and some holes shallow. Saturates the cake nicely!
For the batter I used 1 can (13.5 oz) of unsweetened coconut milk instead of condensed milk and the juice from a 1 small can (8oz) of sliced pineapple. For the icing I used a whole block of cream cheese and added 2 t Vanilla + couple of shots of coconut liqueur + about a 1/4 c powdered sugar.For topping I toasted sweetened coconut flakes in a dash of coconut oil. Put in fridge for about 3 hrs before serving. Delicious!!!
This receipe tasted pretty good. I think it would be better if you added something to the topping to slightly sweeten it. I used a glass Pyrex cooking dish to bake it. I had to bake it for 40 minutes for the center to set. Next time I will poor more of the milk mixture on top instead of the bottom. Everyone who ate the cake said it was great.
great recipe…no additions needed….however i always increase vanilla…..and add cinnamon to frosting….:))
I substituted a frozen pizza for all the ingredients, it turned out great
Made it following the recipe exactly and the cake was AMAZING! I topped with a strawberry on each slice when serving. Everyone loved it.
tried it and i loved it. its a hit in my family. i always make it on thanksgiving!!
The best cake ever!!!
Didnt change a thing, it came out perfect and everyone loved it
I made this cake everything looked wonderful while it was in the oven baking. the directions said only 30 minutes however the middle sunk in and it was very loose until it hit about the 45 minute mark it was very uneven …sunken in the middle but covering it with whip cream really did the trick! Taste… Fabulous
Very good! I made two round layers. The milk puddled on the plate so that wasn’t a good idea. Should have left well enough alone but thought it would be prettier. My two David’s loved it too!
This is fantastic! I like it without any topping but prefer a sweetened whipped cream to a cream cheese frosting. But the cake itself — WOW!
a little too sweet for my taste, but even my picky eaters loved it, I followed all the steps except I didn’t transfer the cake to the milk, I just poked the cake with a fork and poured the milk mix evenly at the top, and it came out great.
The flavor of this cake was very good, but it fell and I’m not sure why-I have baked a lot of cakes without this problem. The final ingredients should probably be added and mixed by hand, because a mixer may have overmixed the batter. Most other Tres Leches recipes do call for handmixing the ingredients after beating the egg whites. I didn’t use the cream cheese because I don’t think this type of cake is better without it.
I made this for Christmas with my family. It was so good! I topped it with cinnamon sugar. This recipe is a keeper!
This cake is absolutely delicious! No need to transfer; I just poked the entire surface with a fork after the cake cooled. In a glass 9×13″ pan, the liquid still fit. I added 2 tblsp sugar to the whipped cream.
The cake was great. I made it with coconut cream cheese frosting and topped with strawberries. This was for a birthday party, 7 people all raved about it, none was left. Next time I’ll make 2.
The reason I giving this a top rating is because everyone that tried it loved it. My friend who gave me the recipe to make for a dinner party said it was perfect. Another friend said she loved it too. So if you like tres leche cake this is the one to do. It was not that much fun to make and for me I would rather have another dessert. Just not that big a fan of tres leche cake.