Tres Leches Cake
I was bred in Santa Cruz and grew up in an area that was over 50% Latino…so for the most part, I ate more Mexican than Indian food in my formative years.
As a result, the fusiony theme made perfect sense for a recent dinner for family and friends.
We featured the following dishes on the menu: mango tuna avocado ceviche, chicken curry caramanolas, bhaji and masala shrimp tacos, and coconut tres leches cake.
I am proud to say that every guest left stuffed, and smiling!
Here’s the recipe for the final dish on our menu. It was delicious according to my guests- one in particular licked his plate clean!
Coconut Cardamom Tres Leches Cake (Serves 12)
For the Cake!
2 cups cake flour
4 tsp baking powder
6 eggs, separated
1 tsp salt
1 1/2 cups sugar
1/3 cup whipping cream
1/4 cup coconut milk
2 tsp vanilla extract
1 tsp ground cardamom
pinch of ground ginger
For the “Bath”
2 cans coconut milk
2 cans condensed milk
1 cup whipping cream
For the Frosting
1 pint whipped cream, very cold
3 tbls sugar
1 tsp vanilla extract
Instrucciones
1. preheat oven to 325.
2. Whisk flour n baking powder together in bowl
3. Beat egg whites and salt in bowl until whites loosen and froth…about 2 minutes. Beat harder until soft peaks form, another 2 minutes. Add sugar and beat more until glossy peaks form, another 3-4 minutes.
4. Add egg yolks, beat until combined. Slowly add flour and whipping cream/coconut milk until mixture is smooth. Add vanilla and cardamom until everything is mixed within the batter.
5. Stick it in a 13 X 9 baking platter and put it in the oven for about 30 minutes, or until a toothpick inserted in the cake comes out clean, whatever comes first!
6. Take the cake out of the oven and let it cool for a few hours. Poke a bunch of holes in it with a fork and run a knife around the edges to separate it from the pan.
7. Pour the “bath” over the cake and let it sit in the fridge for 8+ hours, or overnight until a lot of the liquid gets absorbed by the cake.
8. Take the cake out of the fridge- if there is too much excess liquid, pour it into a mason jar to reserve for later.
9. Beat the whipped cream with an electric hand mixer in a very cold bowl, on high. Stick the bowl in the freezer before hand for optimal results. Beat for several minutes until stiff peaks form and hold firm. Take a spatula and spread it over the top of the cake.
10. Add berries for garnish when serving individual slices. Pour any remaining liquid from the bath into the bowls the cake slices are being served in.
ENJOY!
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