So, I have some serious explaining to do….it’s been months since I have posted a new recipe, and for that I am truly sorry! I’ve been quiet on twitter, Facebook, and other blogs. Please, please, please, forgive me.
The truth is, I haven’t felt like myself in a few months. The idea of food, looking at it, cooking it, tasting it was simply impossible for me because….
16 weeks to be exact, with baby number 2. We are not sure yet if it’s a boy or a girl, but I will definitely be finding out 🙂 I will let you all know.
I’m finally feeling like myself again, with more energy, and finally not grossed out by anything and everything. So, the good news is I will be posting more frequently. Yay!
Now, let’s talk about this dessert. I made this for the first time a couple of weeks ago for my BFF’s daughter’s 1st birthday, and I fell in love with it! I was dreaming of it constantly, so I decided to make it again to share with all of you. I had never had or made tres leches cake before, but decided to finally give it a try. I was not disappointed.
Tres leeches cake is simply a vanilla sponge cake soaked with 3 different types milks; sweetened condensed milk, evaporated milk, and heavy cream. In this case I have also added coffee to the mixture which gives it a wonderful flavour and helps cut the sweetness. The cake is then topped with an espresso infused whipped cream. The sponge cake soaks up all the milky goodness to create an incredibly moist cake that does not fall apart. The result is a simple, easy, and decadent dessert that anyone will love. It’s a great party cake because it will feed a crowd and can be made ahead of time. The other thing I love about this cake is that it’s so easily adaptable to any flavour combination that you want to use, you just have to get creative.
Stay tuned, because next week I will share some easter recipes with you!
P.S. Thank you to everyone who sent me e-mails and tweets to make sure I was alright! I really appreciate it!!
A beautiful vanilla cake soaked with 3 different kinds of milk and espresso to make a wonderful and decadent dessert.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated and at room temperature
- 1 cup sugar
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 10 oz can sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1/2 cup espresso or strongly brewed coffee
- pinch of salt
- 1 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- Adjust rack to the middle position, and preheat oven to 350 degrees F. Generously butter and flour a 9x13-inch baking dish, preferably glass.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become frothy, then slowly add in 1/4 cup of sugar. Increase the speed to medium-high and beat until firm but not dry peaks are formed, about 3 minutes. Transfer the whites to a bowl.
- In the bowl of a stand mixer (no need to wash) fitted with the whisk attachment, add in the egg yolks and remaining 3/4 cup of sugar and beat on medium speed until the mixture is pale yellow and creamy, about 3 minutes. Add in the milk and vanilla and beat until combined.
- Fold in a third of the flour mixture using a spatula into the egg yolk mixture until combined. Next, gently fold in a third of the egg whites until fully combined.Fold in the remaining dry ingredients then egg whites, alternatively, in two more batches, until fully combined.
- Pour the batter into the prepared dish, and bake for about 20 to 25 minutes until a toothpick inserted comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack and cool completely. Wash the baking dish. Return the completely cooled cake to the dish for assembly.
- In a medium saucepan combine all 3 milks, coffee, and salt. Heat over medium-low heat, stirring often, until the the condensed milk is dissolved, and the mixture bubbles around the edges, about 3 to 5 minutes. Be careful not to scorch the mixture. Remove from the mixture from the stove and pour into a large measuring glass (about 4 cups).
- With a toothpick or skewer, poke the cake in 1/2-inch intervals. Slowly pour the soaking liquid on the cake starting on the edges, and allowing it to soak it up before adding more. Use up all the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours up to 24 hours.
- In the bowl of stand mixer fitted with the whisk attachment, combine the espresso powder and vanilla extract and stir until dissolved. Add in the heavy cream and powdered sugar and beat on medium speed until it holds firm peaks, about 3 to 4 minutes. (Be careful not to overbeat). Spread on the soaked cake no more than 4 hours before serving. Top with chocolate curls for an added decoration or leave plain.
Variation: To make this a classic vanilla tres leches cake, simply omit the coffee from the soaking liquid and increase the evaporated milk to a whole 12-oz can. Also, omit the espresso powder from the whipped cream.
Adapted from fine cooking.