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My double layer Tres Leches Cake Recipe with Mango Cream is just the thing for this bittersweet occasion. As tres leches means 3 milks in Spanish, you can imagine the rich creamy taste and texture this cake provides, after being soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream.
The whipped Mango Cream that holds the tres cakes cake recipe together is fluffy, tangy and just slightly sweet to off set the milky intensity of the cake. I pureed a fresh ripe mango and simmered it with sugar to thicken the puree. Once chilled, I folded the puree into whipped cream for a dreamy Mango Cream topping.
Meanwhile in a blender or food processor, purée the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is. When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don’t take the pieces out of the pan.
Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon.
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