Try this new and improved Lucuma Tres Leches. Lucuma is a super fruit from South America, it tastes like caramel, and you can buy it as a puree or powder.
Living in Houston, Tres Leches is ubiquitous, and we enjoy it often when eating out. This version's cake is super fluffy and moist but not as sweet. Covering it with whipped cream makes for a nice look.
I took it to our last Garden Club meeting of the year. We always make an informal lunch where everyone brings a dish. This dessert was in high demand, and they loved it. It can be prepared 2-3 days before serving and kept well. I suggest adding the whipped cream and decorating it the day it is served.
Visit our collection of Chilean recipes here.
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Lucuma Tres Leches
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12
- Category: Sweets
- Method: Baked
- Cuisine: Chilean
Description
An easy and perfect dessert.
Ingredients
Units
- 8 eggs
- 1 cup of sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 can (400 grams) of lucuma puree or 5 tablespoons of Lucuma powder
- 1 cup milk
- 1 can (354 ml.) Evaporated milk
- 2 cups cold fresh cream
- ¼ cup sugar
Instructions
- Prepare a 22x33cm or 9x13inches baking pan with baking spray.
- Preheat the oven to 350F or 180C.
- In a bowl, place the eggs, sugar, and vanilla. Beat until blended, 20 seconds. Warm in a water bath, stirring until it reaches a temperature of 46C or 116C.
- Beat with mixer on high speed for 10 minutes. It should raise three times its size and form soft peaks.
- Add the flour and incorporate it with a spatula with folding gentle movements.
- Pour into the prepared baking pan and bake for 25 minutes, rotating the pan halfway through cooking.
- Remove from oven when golden and bury a stick that comes out clean. Cool on a wire rack for 15 minutes.
- Mix the milk, evaporated milk, and lucuma puree or powder. Pour on top of the cake.
- Refrigerate overnight or for at least 2 hours.
- Whip the cream on high speed until soft peak forms. Add the sugar and continue to beat until stiff peaks. Use it to decorate and top the cake.
- Keep refrigerated.
Eileen says
It was super easy to make. I still haven’t try it. But I told my sisters how I made it and they said it was missing rum and condensed milk. They are traveling here and we will try it together! I will let you know what we think.
Pilar Hernandez says
Glad you made it, I hope everyone likes it. In Chile, we use Pisco if you want to add some alcohol, but normally it doesn't include any.
Jodie OConnell says
This looks amazing! I will make! Thankyou for this post!!
Pilar Hernandez says
Great, thank you. Let me know if you have any questions.
Giannina Zignago says
To clarify, Lucuma is a Peruvian fruit! Thank you
Pilar Hernandez says
Lucuma has been grown for centuries in Bolivia, Chile, Perú.