Raspberry Cardamom Rose Tres Leches

An ultra light cake soaked in a cardamom rose tea milk then topped with raspberry jam and fresh whipped cream. This twist on the traditional Mexican dessert is so simple to make and incredibly delicious!

Serving Size: 19x13 inch cake

1 box vanilla or yellow cake mix + ingredients needed on box (we used two boxes of King Street Baking's vanilla cake mix)

⅛ cup whole milk

7 oz sweetened condensed milk

6 oz evaporated milk

1 1/2 cup Dona Cardamom Rose Tea Concentrate

1 pint heavy cream

½ teaspoon vanilla extract

3 tablespoons sugar

Blake Hill Naked Raspberry Spread

Naked Raspberry Spread

$9.99

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Instructions

1

Make cake by following directions on box. This recipe calls for a 9x13 inch sheet cake.

2

Cake is done when a toothpick inserted in the center of the cake comes out clean. Remove cake from the oven and allow to cool to room temperature.

3

While the cake is cooling, combine the evaporated milk, sweetened condensed milk, whole milk and Cardamom Rose Concentrate in a small bowl or large measuring cup.

4

Once the cake has completely cooled, use a fork to poke holes all over the top of the cake.

5

Slowly pour the cardamom rose milk mixture over top of cake, making sure to cover the top and pour along edges. Cover and refrigerate cake for at least 1 hour or overnight, to allow it to soak up milk.

6

Whip the heavy cream, sugar and vanilla in an electric mixer until stiff peaks form. Set in the refrigerator until ready to use.

7

To top cake ahead of serving, evenly spread Naked Raspberry smoothly across top of cake, then spread whipped cream over top of cake.

8

Alternative serving option, before topping cake, cut into squares, place square onto a plate, top with jam and whipped cream, serve and Enjoy!

9

Jammy Tip - Create a tres leches jam bar! Cut cake into squares, place squares onto plates, then let guests top with whichever jam or chocolate spread they desire!