Crumble Tres Leches Cake with Atole Ice Cream
A unique twist on the traditional tres leches cake, featuring a crumble topping and served with atole ice cream. This dessert is inspired by Mexican flavors.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 teaspoon baking powder
- ●1/4 teaspoon salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●3 large eggs
- ●1 cup atole
- ●1 cup mexican crumble
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Grease a 9x13-inch baking dish.
- 3
In a medium bowl, whisk together flour, baking powder, and salt.
- 4
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- 5
Beat in the eggs one at a time.
- 6
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
- 7
Pour the batter into the prepared baking dish.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 9
While the cake is baking, prepare the crumble topping by mixing together the mexican crumble and atole.
- 10
Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- 11
Sprinkle the crumble topping evenly over the warm cake.
- 12
Return the cake to the oven and bake for an additional 5-7 minutes or until the topping is golden brown.
- 13
Remove the cake from the oven and let it cool completely in the pan.
- 14
Once the cake is cool, poke holes all over the top with a skewer or fork.
- 15
In a large measuring cup, whisk together the atole and 1 cup of heavy cream.
- 16
Pour the atole mixture evenly over the top of the cake.
- 17
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
- 18
Just before serving, sprinkle a layer of mexican crumble on top of the cake.
- 19
Serve the cake with scoops of atole ice cream and additional crumble topping if desired.