Tres Leches Cake recipe, please?
 

Does anyone have a low-carbed recipe for Tres Leches cake? It's a Latin American sponge cake that's soaked with a yummy mixture of heavy cream, sweetened condensed milk, and evaporated milk, then topped with whipped cream. I miss it! I can easily find a low-carb sponge cake made with coconut flour or almond flour, but what about the condensed milk? (I'd just sub more heavy cream for the evaporated milk).

Thanks!

I just googled "low carb sweetened condensed milk substitute" and got lots of hits. Since you've already got the other ingredients covered, this should be easy to find. I did find this one that seems easy (from the old Low Carb Luxury site):

Low Carb Sweetened Condensed Milk

Ingredients:

2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.

Found this in the recipe room.
3 Milks Cake/Pastel de Tres Leches - LowCarbFriends Recipes

Also I just discovered that Maria Emmerich has a recipe for tres leches cake on her blog.

Tres Leches Cake from the Recipe Room
 

I found this recipe in the Recipe room and tried it. It was delicious! I would pour on less cream mix next time, as mine was a little too wet! That was OK though...my husband poured the extra cream off the cake platter and into his coffee.
PICTURES BELOW

CAKE
6 large egg whites
Splenda or sweetener to equal 1/2 cup sugar
6 large egg yolks
1 cup almond flour

CREAM
2 cups heavy cream
1/4 cup brandy or...
1/4 cup Davinci's flavor of your choice
1 teaspoon vanilla extract

TOPPING
1 cup heavy whipping cream
4 packets splenda
1/2 teaspoon vanilla extract
Cocoa or shaved chocolate (optional)
chopped pecans (optional)

How To Prepare:
FOR CAKE:
PREHEAT oven to 375° F. Grease and flour 9-inch springform pan.
BEAT egg whites and sweetener in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sweetener in medium bowl; beat until light yellow in color. Fold egg white mixture and almond flour alternately into egg yolk mixture. Pour into prepared pan.
BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
FOR CREAM:
COMBINE cream, brandy or Davinci's syrup and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
FOR TOPPING:
BEAT cream, splenda or sweetener and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Sprinkle cocoa powder or shaved chocolate and chopped pecans on top if you want. Serve immediately.
TIPS:
You must prick the cake while it is hot and make sure you do it well. The cream will not absorb into the cake if you don't and it will be hard.
Number of Servings: 15
Carbs per serving - include all nutritional information if known:
3.4 carbs per slice
Preparation Time:
30-40 minutes including bake time!!
Effort (Easy, Average, Difficult): Easy

Wow, that looks fantastic!

That looks really good!

That looks awesome! I've been thinking about making a tres leches cake ever since making the tagatose table cream condensed milk.