Tres Leches Cake with a boost
For the Bakemasters Cinco de Mayo Fiesta, I decided to make a dessert (surprise surprise). I scoured the web and finally landed on Brown Eyed Baker‘s Tres Leches Cakes. I have to say that I was sceptical at first. I mean, no chocolate, no peanut butter, no speculoos – could it possibly be good?! =p Plus the three milk thing kinda weirded me out. Still I decided to step outside my dessert comfort zone and give it a try. Check it out:
The original recipe calls for a whipped cream frosting. For me, nothing ruins a cake more than a whipped cream frosting, so I decided to give the cake a boost., I went with a white chocolate speculoos frosting instead . I have to say this still isn’t my favourite cake, but the frosting certainly helped =p Also this one is definitely better the second day, when the milks have had a chance to really soak in.
Here’s what you need:
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs separated
- 1 cup sugar, divided
- 1 tsp vanilla
- 1/3 cup milk
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup cream
- 175g white chocolate (melted)
- 6tbs butter (melted)
- 1 sleeve speculoos cookies (crushed)
- 1/4 cup milk
- 2 cups powdered sugar
Here’s what you do:
- Preheat oven to 350F (170C). Line 9×13 in pan with parchment paper.
- Whisk dry ingredients in large bowl.
- Whisk egg yolks and 3/4 cup sugar. Add milk and vanilla until combined. Fold into dry ingredients.
- Whisk egg whites (in clean bowl) until stiff peaks form. Add remaining sugar. Fold mixture into other ingredients.
- Bake for 30 min or until tester comes out clean.
- Meanwhile mix together the evaporated milk, condensed milk, and cream and set aside.
- Make frosting (Use electric mixer to combine ingredients, adding powdered sugar till desired consistency is reached), set aside.
- Once cake has cooled completely, transfer to a rimmed plate and pour milk over the top. Allow a good half hour for milks to soak in before frosting.
- Serve and enjoy =)