- 1 1/2 c. Milk, whole
- 3/4 c. + 2 T. Sweetened condensed milk
- 1 1/2 c. Evaporated milk
- 1/2 c. Sugar, granulated
- 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!