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Con la torta di tre latti Italian Version of Tres Leches Cake "Three Milks" With Amaretto Cream and Amaretto Chantilly

Con la torta di tre latti
Italian Version of Tres Leches Cake "Three Milks"
With Amaretto Cream and Amaretto Chantilly

Chef's notes

As discussed in the Tres Leches Cake recipe, Tres Leches Cake is a wonderfully delicious Spanish desert. It is rich in taste and very easy to make. I thought it would be fun creating variations of this great desert with different flavors while using the same core ingredients and easy assembly techniques?

The idea isn’t to compete with this near perfect desert but praise it by adding a menu of different tastes to also enjoy. After all, don’t we have more than one flavor of ice cream and more than just apple pie to choose from?

Being an Italian cooking website, it shouldn’t be a surprise the first is Italian influenced. Italian Inspired Cake with Three Milks replaces coconut milk with Amaretto cream. Traditional whipped cream is replaced with Amaretto Chantilly Cream.

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Con la torta di tre latti Italian Version of Tres Leches Cake "Three Milks" With Amaretto Cream and Amaretto Chantilly

Ingredients

Boxed Cake

yellow butter cake mix with pudding plus added ingredients

Three milks

Amaretto cream
½ cup whipping cream
½ cup whole milk
3 tablespoons sugar
¼ cup Amaretto
2 teaspoons corn starch
1-14 oz. can sweetened condensed milk
1-12 oz. can evaporate milk

Amaretto Chantilly Cream

1 1/3 c heavy cream
2 teaspoons vanilla
4 teaspoons Amaretto Liquor
¼ cup sugar
¼ cup sour cream

Instructions

Spray bottom and sides of a 9”x13” or 9”x9” (shown above) with non-stick spray. Trim parchment paper to cover the bottom and 2 sides.
Assemble cake ingredients and bake as directed until a toothpick in the cake’s center comes out clean. Remove from oven and cool to room temperature.
Remove cake from pan. Line inside of baking pan (bottom and sides) with one solid sheet of plastic wrap. Place cake back into baking pan.
Whisk Amaretto cream ingredients (whipping cream, milk, sugar, Amaretto, and corn starch) in a pot. Place over medium heat. Bring to a simmer while continuing to whisk. Remove from heat when thickened enough to coat the back of a spoon. Place into a bowl with sweeten condensed and evaporated milks. Whisk until well combined.
Pierce cake top through with a folk. All blemishes will be camouflaged.
Give milks a final whisk and slowly pour milk mixture over top of cake, hesitate if need for milks to absorb. Cover with plastic wrap and refrigerator for at least 3 hours, preferably overnight.
In a chilled bowl using cold blades mix heavy cream, vanilla, and Amaretto for a couple of minutes. Add sugar and sour cream until soft peaks.
Remove cake to a serving platter with the help of plastic wrap. Top with Chantilly cream; cut and serve.

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