Not everything has to be a major production. Depending on my mood, even though I love Tres Leches cake, making it from scratch can be a real drag. So, I figured out a way to get to the “done and yum” part faster: Frozen pound cake.
Usually a Tres Leche cake is a sponge cake, which makes sense, as you want the cake to absorb all of the milky richness of the Tres Leches sauce. It’s not like making a sponge cake is that big of a chore. But a pound cake works well, gets you out of the kitchen faster, and back to the party. Who could blame you for taking the occasional shortcut?
And the party was the reason we needed the cake to begin with, right?Print
Quick Two Berry Tres Leches Cake
- Yield: 6
- 14 oz. can condensed milk (396ml)
- 5 oz. can evaporated milk (147ml)
- 2 cups heavy cream (480ml)
- 1 tsp. sugar (4gr)
- 10.75 oz. frozen pound cake, thawed (304gr)
- 12 oz. strawberries, washed, hulled and sliced (340gr)
- 6 oz. blackberries, washed (170gr)
- Pour the condensed milk and evaporated milk into a glass measuring bowl, preferably one with a spout. Whisk together briefly to combine.
- In a separate bowl, pour the heavy cream and add the sugar. Using an electric mixer, whip the cream until soft peaks form. Set aside.
- Select 6 glasses or bowls to assemble your individual Tres Leches cakes. Cut the pound cake into 12 equal slices. Cut each slice of cake into 3 pieces. You will need 2 slices of cake per serving, or 6 pieces.
- Place a few berries in the bottom of one of the glasses, add a few pieces of cake, and continue to layer with fruit and cake until the glass is full.
- When you are ready to serve, pour about 1/3 cup of the milk mixture into each of the individual servings, and top with whipped cream. Serve immediately.