Layered Tres Leches Cake
Layered Tres Leches Cake
A pillowy vanilla flecked sponge cake soaked in a sweet rum and vanilla infused milk concoction and covered in billowy soft sweetened vanilla cream.
Milky, creamy and absolutely dreamy. The longer the milk soaks into the cake the better it gets!
Layered Tres Leches Cake
Recipe adapted from: The Pioneer Women
Serving: Makes a 2 layer 9 inch cake. (serves 8 to 12 people)
Ingredients:
Vanilla Sponge Cake
1 cup of all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
Milk Concotion
1 can evaporated milk, shaken well 12 ounces
1 can sweetened condensed milk, 14 ounces
1/4 cup heavy cream
1 teaspoon rum
1 teaspoon vanilla
Whipped Cream Frosting
1 3/4 cup heavy cream
4-6 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Drop of rum
Method:
Preheat oven to 350 degrees.
Line and grease two 9 inch round baking pans with parchment paper and set aside.
Sift 1 cup of flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt together until combined.
Separate eggs into two different bowls and set aside. Ensure that there is no yellow in your egg whites, any bit of yellow will make it difficult to whip the whites into stiff peaks.
In the bowl with yellows add 3/4 cup of sugar and beat until pale and fluffy. No sugar grit should be felt on the bottom of the bowl.
Stir in 1/3 cup of milk and 1 teaspoon of vanilla into the yellow mixture until combined, set aside.
In the bowl with the whites, beat gradually until it becomes foamy and add a 1/4 cup of sugar and keep beating until whites reach stiff peaks. Continuously scrape the sides of the bowl to make sure everything is incorporated.
Incorporate dry ingredients into yellow mixture and stir until gently combined.
Gently fold the whipped white mixture into the yellow mixture until incorporated.
Once oven is preheated, divide batter equally between two pans and place in oven for 7 minutes. Place one pan on the top rack and the other pan on the bottom. Once 7 minutes are up, rotate pans and bake for another 7 minutes or bake until until a toothpick comes out clean. Cake should bake up pretty fast and will be a golden brown on top.
While the cake bakes, in a clean bowl, combine whole condensed milk, whole evaporated milk can, 1/4 cup of heavy cream, 1 teaspoon of rum and 1 teaspoon of vanilla extract.
As soon as the cakes are done, pull the cakes out of the pan and remove the parchment. Use your rubber spatula to help ease cakes out of pan without breaking.
Place cakes on two different plates and pierce each cake with a fork multiple times all over the cake, this will allow the cake to soak up more of the milk mixture.
Pour the milk mixture evenly between each cake to fully saturate them all over. Make sure to get sides and edges. (If you have extra milk liquid, save it for later when you serve it’s delicious)
Once soaked, leave cake aside and move on to create your whipped cream.
Whip 1 3/4 cup heavy cream, 1 teaspoon vanilla extract, pinch of salt, and add a drop of rum which is optional. Sift in about 4 to 6 tablespoons of powdered sugar, add more to taste, and beat on medium low speed until thick and fluffy. Make sure to scrape sides of bowl frequently.
Gently slide of one layer of cake on your serving plate and spread a little bit of whipped cream, be gentle while spreading as the cake is very delicate once soaked, and then gently slide the second layer of the cake. Make sure cakes are aligned straight and frost the rest of the cake with remaining frosting.
Refrigerate cake for at least 2 hours and serve.
Serving Suggestions:
Decorate your frosted cake with some fresh berries such as blackberries or blueberries and fresh mint leaves for a refreshing summer look.
Pictured Above:
Jefferson Ceramic Plate