Almond Cherry Tres Leches Cake

INGREDIENTS

Cake:

• 1 ½ cups all-purpose flour**
• 1 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs
• 1/2 teaspoon almond extract
• 1 (14.5-ounce) can pitted cherries, thoroughly drained

Tres Leches Mixture:

• 1/4 cup heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk

Icing:

• 1 ½ cups heavy cream, chilled
• 4 tablespoons powdered sugar
• 1/4 teaspoon almond extract
• 1/4 cup chopped almonds, toasted

PREPARATION

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

Whisk together the flour, baking powder and salt into a large mixing bowl.

Cream the butter and sugar with an electric mixer on high until the yolks turn pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Pour into the prepared pan and evenly spreading the batter out.

Bake until the cake is has cooked through, 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times.

Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.

For the icing: Whip together the heavy cream, sugar, and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.

Refrigerate for at least 2 hours or until ready to serve.