cake, coffee, coffee cake, layer cake, tiramisu, tres leches
Cakes & Cupcakes
Tiramisu Tres Leches Cake
A wonderfully light sponge drenched in a coffee milk mix with layers of luscious mascarpone cream.
If you love the taste of tiramisu, you're in for a treat! This is not your typical tres leches cake, with its impressive five layers, but it is much easier than it looks.
Baked in a single sheet pan, the tender sponge gets drenched in a coffee milk mixture and sliced into three, with a delicious mascarpone cream filling in between the layers of sponge.
The recipe
Tiramisu Tres Leches Cake
adventureswithsugar.com/tiramisu-tres-leches-cake/
Method
Method: coffee tres leches cake
- Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line, with baking paper, a 33cm by 22cm baking tin.
- Sift the dry ingredients: Sift the flour, baking powder and salt in a bowl and set aside.
- Whip the egg yolks and sugar: Add the vanilla, three quarters of the sugar (165g) and egg yolks to a bowl and whip until the mixture is pale, thickened and doubled in volume.
- Combine the butter, coffee and milk: Combine the melted butter, two teaspoons of coffee and the milk.
- Fold in the wet and dry ingredients: Then, alternating, add the milk mixture and the sifted dry ingredients to the egg mixture and gently fold in.
- Make the meringue: In another bowl, with clean beater attachments, beat the egg whites until soft peaks form, then add in the remaining sugar (55g) and continue to beat until you have a stiff glossy meringue.
- Fold in the meringue: A third at a time, fold this meringue into the batter. Be gentle as you do not want to knock out the air in the whipped egg whites.
- Bake: Spoon this batter into the prepared dish and bake for 35 min, or until a skewer inserted into the cake comes out clean.
- Make the coffee soak: Whilst the cake is baking, combine the remaining milk, evaporated milk and condensed milk with the remaining coffee and set aside.
- Poke holes in the cake: Allow the cake to cool for 30 min, then with the back of a skewer, poke many holes in the cake. You want to use the back so that the holes are big enough for the mixture to seep in.
- Pour over the soak: Pour the coffee soak (which has now been mixed with the evaporated milk and condensed milk) over the entire cake so that it is easily absorbed.
- Soak in the fridge: This step is important! You want the cake to sit in the fridge, cling-wrapped, for at least 4 hours to allow the chai mixture to really soak through.
Method: mascarpone cream filling
- Whisk the egg yolks, sugar and rum: In a medium bowl set over a pot of simmering water, whisk the egg yolks, sugar and rum together until thick, pale and doubled in volume. Let the mixture come to room temperature.
- Add the mascarpone: Beat the mascarpone until it is pliable and smooth, then fold into the egg mixture.
- Fold in the whipped cream: Whip the cream until it holds stiff peaks, then fold into the mascarpone mixture.
Method: assembly
- Cut the cake: Slice the tres leches cake into three equal pieces, slicing across the length of the cake.
- Layer with mascarpone cream: Begin by adding half the mascarpone cream to the first cake layer, followed by a second cake layer. Repeat with the remaining mascarpone cream and cake layer.
- Whip the cream: Whip the cream to soft peaks, then add in the icing sugar and continue to whip until you have stiff peaks.
- Pipe and dust: Pipe the cream onto the top of the cake and finish with a dusting of cocoa powder.
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