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. In this version, the 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 do 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 keeps well. I do suggest to add the whipped cream and decorate it the day it will be served.
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An easy and perfect dessert.
- 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
- 1/4 cup sugar
- Prepare a 22x33cm or 9x13inches baking pan with baking spray.
- Preheat 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 3 times its size and form soft peaks.
- Add the flour and incorporate 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 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 at least 2 hours.
- Whip the cream on high speed until soft peak forms. Add the sugar and continue to beat until hard peak. Use it to decorate and top the cake.
- Keep refrigerated.
Keywords: tres leches, lucuma, lucuma tres leches