Daring Bakers Challenge: tres leches cake

It’s that time again; another Daring Bakers challenge!  This one comes from Inma from La Galletika. The tres leches-or 3 milks-cake is a popular dessert in Central and South America.  Living on the west coast for a time, I have had tres leches cake before.  But this is nothing like the supermarket cake I had before.  This cake is drunk with milk, literally saturated in it, and topped with whipped cream, with just a touch of cinnamon and brandy to give it depth.  Yet its somehow avoids being cloying and still remains light in texture.  This is a cake for the heavy sweet tooth and dairy lover.  I am both.  Thank you Inma for sharing this with us!

Ingredients for sponge cake:

• 5 eggs, separated
• 1/2 c. sugar
• 1 c. all-purpose flour, sifted
• 2 tsp. vanilla extract

Ingredients for syrup:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 c. heavy cream
• 1/4 tsp. cinnamon
• 2 teaspoons brandy or rum

Ingredients for whipped cream:

• 2 c. heavy cream
• 1/2 c. confectioner’s sugar
• 1 tsp. vanilla extract

Plus, any fresh fruit you like to decorate with.

Begin by making the sponge cake.  Preheat your oven to 350°. Prepare a 9″ cake pan by buttering, then flouring the bottom and sides.  Cut a piece of parchment paper to fit the bottom.  Butter and flour the paper and place in the pan. Set aside.

  Separate your eggs.  Put your egg whites in an electric stand mixer(or use a hand mixer) with the whip attachment.  Whip on medium speed, 3-5 minutes, until soft peaks form.  Keep machine running and slowly add your sugar.

Whip until hard peaks form.  Set aside. (I had to wash my bowl out to use my mixer again for the egg yolks).

Now whip your egg yolks in the mixer on medium high speed for  5-6 minutes, until yolks become pale, creamy and puffy.  Withe the mixer still running, add your vanilla.

Pour egg yolks over egg whites, then fold gently to combine.

Fold in flour a little at a time.  Mix until just combined.

Pour batter into pan, then bake for 20-25 minutes, until toothpick inserted in the center comes out clean.  Place pan on wire rack to cool for 10 minutes.  Then remove cake from pan and allow to cool completely.

  While cake is cooling, make the 3 milks syrup.  Combine the condensed milk, evaporated milk and heavy cream in a saucepan.  Add the brandy and cinnamon.  Stir together and bring to a boil. Reduce heat and continue to boil for 5 minutes while stirring.  Remove from heat and let cool.

  Once cool, cut cake in half(I use dental floss) and place both halves side by side on a baking sheet, inside of cake right side up.  Poke holes all over cake to absorb liquid.  Pour the syrup over the cake halves slowly, a little at a time.  Allow to absorb before adding more. Allow to soak in a few hours or overnight.

  When cake is ready, make your whipped cream.  Whip heavy cream, confectioner’s sugar and vanilla in an electric mixer on medium speed until hard peaks just form.  Keep your eye on it so you don’t make butter!

  Assemble the cake by putting a layer of whip cream on the bottom cake layer.  Top with the top cake layer.  Frost the top and sides of you cake with the remaining whipped cream.  Add fruit topping.