Almond Tres Leches Cake with Strawberry-Mango Salsa

This easy dessert recipe puts a twist on classic tres leches cake with the addition of strawberry-mango salsa. The salsa will add a fruity spin to this rich cake.

Almond Tres Leches Cake with Strawberry-Mango Salsa
Photo: Jason Donnelly
Prep Time:
40 mins
Bake Time:
20 mins
Chill Time:
8 hrs
Total Time:
40 mins


  • ¾ cup slivered almonds, toasted

  • ¾ cup all-purpose flour

  • 2 teaspoon orange zest

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • Nonstick cooking spray

  • 5 eggs, at room temperature

  • cup granulated sugar

  • cup whole milk

  • 2 teaspoon vanilla

  • cup packed brown sugar

  • 2 cup heavy cream

  • 1 14 ounce can sweetened condensed milk

  • 1 12 ounce can evaporated milk

  • 2 tablespoon granulated sugar

  • 1 recipe Strawberry-Mango Salsa

Strawberry-Mango Salsa

  • 1 cup chopped mango

  • ½ cup chopped strawberries

  • 2 tablespoon orange juice

  • 2 tablespoon honey

  • 1 tablespoon finely chopped fresh mint


  1. Place 1/2 cup of the almonds in a food processor. Cover and process until finely ground. In an extra-large bowl stir together ground almonds, flour, orange zest, baking powder, and salt.

  2. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with cooking spray. Separate eggs. In a large bowl beat egg yolks and 2/3 cup granulated sugar with a mixer on high 3 minutes or until yolks are thick and lemon color. Add whole milk and 1 1/2 tsp. of the vanilla; beat 1 minute more. Fold yolk mixture into flour mixture.

  3. Thoroughly wash beaters and large bowl. In bowl beat egg whites on medium until soft peaks form. Gradually add brown sugar, beating until stiff peaks form. Gently fold beaten egg whites into flour mixture just until combined. Spread batter in prepared baking dish. Bake 20 to 25 minutes or until a toothpick comes out clean. Place on a wire rack.

  4. Meanwhile, in a medium saucepan combine 1/2 cup of the cream, sweetened condensed milk, and evaporated milk. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, 15 to 20 minutes or until reduced to 3 cups, stirring constantly.

  5. Pierce cake all over with a skewer. Gradually pour half of the evaporated milk mixture over cake, covering completely. Wait 1 minute; repeat with remaining evaporated milk mixture. Cool to room temperature. Cover and chill 8 to 24 hours.

  6. In a medium bowl beat 2 Tbsp. granulated sugar and remaining 1 1/2 cups cream and 1/2 tsp. vanilla on medium to high until stiff peaks form. Spread cake with whipped cream. Top with Strawberry-Mango Salsa and remaining 1/4 cup almonds.

Strawberry-Mango Salsa

  1. In a medium bowl stir together chopped mango, chopped strawberries, orange juice, honey, and finely chopped fresh mint. Cover and chill for 1 to 24 hours.

Coffee Tres Leches Cake

Prepare as directed, except stir 1 tsp. instant coffee crystals into evaporated milk mixture. Omit Strawberry-Mango Salsa. To serve, top cake with remaining 1/4 cup almonds and chocolate curls.Nutrition analysis per serving: 354 calories, 8 g protein, 38 g carbohydrate, 19 g total fat (10 g sat. fat), 107 mg cholesterol, 1 g fiber, 32 g total sugar, 13% Vitamin A, 3% Vitamin C, 170 mg sodium, 21% calcium, 6% iron

To Store

Cover and store any leftover cake in refrigerator up to 3 days.

Nutrition Facts (per serving)

361 Calories
19g Fat
41g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 361
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 50%
Cholesterol 107mg 36%
Sodium 171mg 7%
Total Carbohydrate 41g 15%
Total Sugars 36g
Protein 8g
Vitamin C 9mg 45%
Calcium 207mg 16%
Iron 1mg 6%
Potassium 295mg 6%
Folate, total 32.8mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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