Iconic Mexican and American desserts meet in this dessert mash-up.

Kate Ramos
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
4 hrs 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 10-inch cake pan. Line with parchment paper. Grease parchment.

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  • In a medium bowl whisk together flour, baking powder, and salt.

  • In the bowl of a mixer fitted with the paddle attachment combine butter and 1/2 cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bowl. Add 1/2 cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined.

  • Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and a toothpick comes out clean.

  • In a medium bowl whisk together sweetened condensed milk, 2/3 cup buttermilk, and 1/2 cup cream. Using a skewer, poke cake all over. Pour milk mixture over warm cake. Chill, covered, at least 3 hours or overnight. Invert cake onto a wire rack. Remove parchment. Transfer to a serving plate and bring to room temperature at least 30 minutes before serving.

  • Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes.

  • In a medium bowl beat remaining 1 cup cream and the powdered sugar with a mixer to stiff peaks. Spread over cake. Top with berries. Makes 10 servings.

Nutrition Facts

501 calories; fat 27g; cholesterol 117mg; saturated fat 17g; carbohydrates 57g; mono fat 7g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 40g; protein 9g; vitamin a 996.9IU; vitamin c 52.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 67.4mcg; vitamin b12 0.4mcg; sodium 196mg; potassium 394mg; calcium 215mg; iron 1.6mg.
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