Banana Tres Leches Cake
Submitted by cain the cook
Banana tres leches cake soaked in three milks with banana liqueur, topped with sweet whipped cream and crispy meringue pieces. A Latin American dessert with a banana twist.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minThis banana tres leches takes the beloved Latin American milk-soaked cake and threads banana through every layer. The sponge gets drenched in a mixture of condensed milk, evaporated milk, heavy cream, and banana liqueur that seeps into every pore.
Crispy baked meringue pieces shatter on top, while sweet whipped cream and fresh banana slices round out the presentation. The contrast between the soaked, pillowy cake and the crunchy meringue is what makes this version so memorable.
Chef Tips
- Bring eggs to room temperature before beating for maximum volume in the sponge.
- Poke holes all over the baked cake with a fork so the milk mixture soaks in evenly.
- Bake the meringue strips low and slow until completely dry and crisp, then break into rustic shards for topping.
Ingredients
Directions
To prepare meringue: Preheat oven to 250 degrees.
Warm bowl and beaters in warm water, then dry thoroughly.
Beat egg whites with granulated sugar and vanilla until stiff peaks form.
Add powdered sugar; blend in quickly and gently by hand.
Transfer meringue to pastry bag (or plastic zip-top bag with ½ inch snipped off one corner).
Pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry.
Break meringue into pieces and set aside.
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