Cornbread Tres Leches Cake with Rompope

Name: Cornbread Tres Leches Cake with Rompope
Prep time: 80 min
Cook time: 50 min
Yield: 10
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A fluffy cornbread soaked in creamy tres leches with a kick of rompope is the perfect dessert to give in to your cravings! This cornbread tres leches cake with rompope is a decadent treat full of flavor that is just as easy to prepare as delicious. You must try it!

Reviewed by Editorial Team of Kiwilimón

Published: 06-12-2019

Preparation

30 mins

50 mins

Low

For the sponge cake: In a blender, combine corn kernels, flour, sugar, egg, butter, and vanilla and blend until smooth. Divide batter into two 6-inch cake pans and bake for 25 minutes at 356 °F. Set aside. For the tres leches: Mix evaporated milk, whole milk, condensed milk, and rompope. Set aside. For the ganache: In a pot, heat whipping cream, rompope, and white chocolate. Mix for 5 minutes until melted. Let cool and whisk to make the mixture fluffier. For the almond brittle: Mix almonds, flour, sugar, butter, and egg white. On a baking sheet with a silicone mat or parchment paper, spread a bit of almond mixture. Bake for 10 minutes at 374 °F. Let cool. For assembling the cake: Spoon tres leches over the sponge cake. Place one sponge cake on a cake stand and cover with ganache. Place the remaining sponge cake on top and cover with ganache. Garnish with an offset spatula and pipe rosettes. Top with almond brittle and corn kernels.