Dessert Recipes


Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make Tres Leches Cake for those who don’t like it too soggy. Please take a look at our other recipe that includes more details and is made with AP flour. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
🛍🛒Many of the items used in the video are on our Amazon Store Front. Link Below
These are the ingredients for the Tres Leches Cake. Please make sure to pay attention to the steps in the videos. I added all the details step by step. I already made the mistakes so you don’t have to. So far the feedback is good for this recipe. Please continue to share your experience in the comments.

Tres leches Drink recipe-

Preheat oven to 350 Degrees (Important) Pan size: 9.5 x 13.5 x 2 in 3 Q Take Cake for 30 Mins

Cake mix:
1 1/2 Cups Cake Flour (Swans Down Brand)
1 1/2 Teaspoons of Baking powder
1/4 Teaspoon of Salt
5 Eggs
3/4 cup of Sugar (I used Mexican sugar in the video)
1/4 cup sugar for the Egg whites
1 Cup of Milk ( I used two percent in the video)
2 Teaspoons of Mexican Vanilla Blend (

1 Can of evaporated milk (Carnation)
1 Can of Condensed Milk (La Lechera)
1/3 Heavy whipping cream

I like it with 1 Teaspoon Mexican Vanilla Blend (vanilla)
– Cool the cake for 30-60 minutes before adding the syrup
– Once you add the syrup make sure to let it cool in the refrigerator for at least 3hrs

Strawberries or your choice of fruit
(berries work best and someone mentioned they liked it with cherries and peaches)

2 Cups of heavy whipping cream
1/2- 1/3 Sugar (You pick the sweetness level of your cream)
All-purpose flour recipe with extra details explained recipe
🛑 I’m Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes Monday – Thursday. After all, we wouldn’t be here without you 😘 Thank you 💕
📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.

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