3/4 c. + 2 T. Avocados from Mexico, stage 4, pureed
1 ea. White cake round, 8" diameter, prepared
1 c. Avocado Whipped Cream
2 T. Cajeta syrup
Avocado Whipped Cream
2 c. Heavy whipping cream
1 t. Vanilla extract
1/2 c. Powdered sugar
1 c. Avocados from Mexico, stage 4, pureed
Avocado Tres Leches Cake:
Combine whole milk, sweetened condensed milk, evaporated milk, and sugar in a small saucepot over medium heat. Cook until all sugar is dissolved, stirring occasionally.
Once sugar is dissolved, remove from heat and pour into a blender with avocados. Blend on high until a smooth mixture with no chunks is formed.
Trim the round cake so that the top and bottom are flat. Use a skewer to poke holes all over the cake.
Pour the avocado milk mixture over the trimmed cake and refrigerate overnight.
Remove cake from soaking liquid and scrape away excess liquid. Frost the top of the cake with a generous layer of Avocado Whipped Cream and drizzle cajeta syrup evenly over the top. Store in the refrigerator until ready to serve.
Avocado Whipped Cream:
Add heavy cream, vanilla, and powdered sugar to bowl of stand mixer fitted with whisk attachment. Whisk on high until stiff peaks have formed.
Gently fold avocado puree into whipped cream. Story refrigerated, use within 2-3 hours.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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