Corn flakes tres leches cake

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Corn flakes tres leches cake

You can print the recipe here:

Corn flakes tres leches recipe

My husband's favorite cake has always been the tres leches cake. Ever since we were dating I have been making this cake for him. A few years ago I got into the trend of making corn flakes tres leches cake, and let me tell you....this version of tres leches cakes is my favorite! 

Besides the nostalgia of thinking how many years I have been making this cake, the flavored corn flakes milk, brings me back to my childhood having cereal for breakfast reading the back of the cereal box and enjoying the milk at the bottom of the bowl. I hope I have convinced you to give this cake a try! 

In this cake you will learn a lot, if you are not familiar with making cakes, this cake will teach you the basics. 

The cake itself will be a sponge cake, for which you need to beat the yolks until they get the consistency of a thick ribbon, then you will need to beat the egg whites until they form stiff peaks and then you will need to have the patience to slowly mix the ingredients in a folding movement. 

Here you can see an immersive episode on Pinterest TV, where you can see step by step detail on how to make this delicious cake.

Pinterest TV

You will need to start preparing this cake a day before you will eat it, because you will need to prepare the cereal milk a day before.  Here is the recipe:

I also like the add the cereal crunch right before I will serve the cake so they stay crunchy and here you can find the recipe for the Chantilly cream and how to make it.

I made this cake in a 11" by 7" baking pan, if you want to make it bigger, just double the ingredients. 

Corn flakes tres leches cake  www.thecookiecouture.com Preparation time: 15-20 minutes Baking  time: 30-35 minutes Servings: 6-8  I made this cake in a 11" by 7" baking pan Ingredients: Cereal crunch 3 cups corn flakes 3 tbsp sugar 3 tbsp powdered malted milk 60g melted butter pinch salt Tres leches 6 oz or 1/2 can evaporated milk 7 oz or 1/2 can condensed mil 8 tbsp whole milk Sponge cake 4 eggs 90g sugar 90g flour 1 tsp baking powder 1/4 tsp salt 2 tbsp milk 30g sugar 1 tsp vanilla extract Frosting 2-3 cups Chantilly cream Chantily cream recipe and procedure here: https://pin.it/74hGbzY  Procedure You will need to prepare the corn flakes milk a day before you will make the cake. Once you have the milk ready, you will prepare the sponge cake, once the cake is baked, let it cool for 2-3 minutes and then you need to pinch the cake with a fork and pour in the tres leches mix and let it cool down.  Refrigerate the cake for about 4 hours, overnight is best, then cover the cake with the chantilly cream and add the cereal crunch right before serving the cake.  You can watch the procedure on how I make this cake here: https://www.pinterest.com/tv/537828380510818054 www.youtube.com/thecookiecouturechannel