Much like schnitzel-eating, bull-riding, and caber-tossing, tres leches cake-baking is not a tradition that my family has ever held.
However, once I was introduced to the concept of the delicious, drenched, sweet cake, I was hooked! It is almost like what you get when you top a cake with ice cream, and let the ice cream melt into it for a bit. It’s just too tasty!
But, as I do with all good recipes, I had to tweak it and make it my own. And add chocolate, of course, because tomorrow is National Chocolate Day!
That’s why this is not your Nana’s tres leches cake – albeit with the highest respect to all Nanas out there with their awesome, traditional, tres leches recipes.
And, much like soda pop, candy, and Twinkies, traditional tres leches cake is notoriously full of empty calories and sugar – not to mention oodles of fat to go along.
But this one? Better nutrition than almost any bowl of cereal and far better for you than most other cakes! (Somehow I enjoy it more, knowing facts like that.)
Now, I don’t know about your Nana’s tres leches cake, but I DO know that, for me, this one can stand in for the regular version any day.
PS. If you haven’t yet subscribed to FitCakes, you might not know that there is an upcoming giveaway you can register for between November 2 – January 12! If you jump on that, you get one of 10 chances to win my first ever cookbook… Protein Powder Cooking… Beyond the Shake!
Not Your Nana’s Tres Leches Cake
- 1 ½ c. white whole wheat flour
- ¼ c. cocoa powder
- 1 T. baking soda
- ¼ tsp. salt
- 2 cold eggs, separated
- ¾ c. sugar
- ¾ c. stevia
- ½ c. nonfat plain Greek yogurt
- ¼ c. almond or regular milk
- 5 oz reduced fat cream cheese, room temperature
- ¼ c. stevia or sugar
- ¼ c. almond or regular milk
- 1 tsp. vanilla extract
- 1 oz liqueur (optional)
- ¼ c. almond or regular milk (RESERVED)
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour through salt.
- In a medium – large bowl or stand mixer, beat egg WHITES until very fluffy but not yet stiff. Add the sugar and stevia and beat until the whites form moderately stiff peaks. Fully incorporate the egg yolks, yogurt and milk. Then, carefully but fully mix the wet into the dry mixture to combine.
- Spray a pie pan with cooking spray and pour the cake batter into the pan.
- Bake for 28-30 minutes until a toothpick in the center comes out clean. Be careful not to overbake, or the cake will dry out!
- Meanwhile, prepare the frosting, by beating together all the ingredients.
- When the cake has cooled about 10 minutes, run a knife around the edge of the pan and invert onto a large plate. While the cake is still hot, pour all of the frosting on top of the cake and gently spread around and allow it to sink into the cake. To get more frosting into the cake, you can poke the top of the cake all over with a fork. Refrigerate 3 hours or overnight.
- Finally, right before serving, pour the final ¼ c. milk onto the bottom of another plate and transfer the whole cake onto the milk. This will help the cake achieve the final “drenched” texture of a tres leches cake without adding a lot of calories and without dissolving the cake as it rests!
Makes 8 large slices
Nutrition per slice (with frosting using sugar & no liqueur): 253 calories; 6 g fat; 44 g carbs; 4 g fiber; 8 g protein