Peaches and Cream Peaches and Cream

Monday, May 5, 2014

Tres Leches Cake

It’s Cinco de Mayo today, and it’s time to celebrate.  Of course, we are celebrating properly-with a cake, no less!  It’s a good one too-you won’t forget it.  I will be making it again in no time as this cake now ranks on my top 5 list.

This cake is really something special-it’s a super moist, super soft & delightfully scrumptious.  It’s really easy to make and you’ll be happy with the results.  It’s like a sponge cake that’s soaked with 3 different type of milk-coconut, condensed and evaporated. *drool* Topped with more whipped cream and garnished with some pineapple, cherries & toasted coconut flakes…you can’t go wrong with it’s tropical feel!
Tres Leches Cake
Makes 1 cake (6 inches-2 layers)

for the cake:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 large eggs, separated
1 cup granulated sugar
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
1 tablespoon imitation rum (optional)
1 cup pineapple, chopped

for the leches:
½ cup unsweetened coconut milk
½ cup sweetened condensed milk
½ cup evaporated milk
1 teaspoon vanilla extract

for the whipped cream topping:
2 cups heavy whipping cream
1/4 cup granulated sugar
½ teaspoon vanilla extract

1 1/2 cup (130 grams) coconut, toasted
Pineapple wedges, for garnish
Maraschino cherries, for garnish & for middle layer

To make the cake:
Grease the bottom and sides of two 6-inch round spring foam cake pans with butter.  Line the bottom with parchment paper & cut to fit. Dust lightly with flour. Center one of the oven racks & preheat the oven to 350 degrees.

Combine the flour, baking powder, and salt in a bowl. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar on medium speed until thick and pale in color (it should fall into ribbons), approximately 5 minutes.  Stir in the coconut milk, vanilla and imitation rum, if using. Gently fold in the flour mixture.

In a separate bowl, beat the egg whites on medium-high speed to soft peaks. Gently fold in the egg whites into the rest of the batter in 3 additions. Stir the pineapple chunks. 

Divide the bater into the two cake pans. Bake for about 38-40 minutes, or until a toothpick is insterted in the centre and comes out clean.

Cool slightly. Leave the cakes in the spring foam pan. Poke holes in the cake with a fork, pressing them all the way down.

for the leches:
Mix together the coconut milk, sweetened condensed milk, evaporated milk and vanilla. Pour over the cakes and allow to soak in. Cover with plastic wrap and chill in the fridge for 2 hours. You can pour out some of the leches mixture on top of the cake so that there is less to be soaked up.

for the topping:
Whip the cream until it starts to thicken & add sugar & vanilla to whip to soft peaks.

Spread the whipped cream in between the cake layers. Add some pineapple and maraschino cherries to the middle layer, if desired. Spread the whipped cream on top of the cake, and spread over the rest of the cake. Top with toasted coconut, pineapple slices and maraschino cherries. Serve!

Refrigerate for up to 3 days.

Source: minimally adapted from Completely Delicious, originally from the The Candid Appetite.

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