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Tiramisu Tres Leches Cake

Ratings 5 from 1 votes
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 3 hour Total Time: 3 hrs 45 mins
Servings 15
Best Season Suitable throughout the year
Description

  This Tiramisu Tres Leches Cake blends two classic desserts into one rich and delectable cake. This Tres Leches Cake is the best. It's coffee-flavored and finished with a delectable mascarpone topping for a truly unique cake.

It's made with a soft and moist sponge that's been soaked in a coffee-flavored three-milk combination and topped with delicately sweetened mascarpone whipped cream

Ingredients:
    Sponge:
  • 6 eggs (separated)
  • 1 cup castor sugar (divided)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
    • Milk Mixture:
  • 1 1/2 cup evaporated milk
  • 1/2 cup dairy cream
  • 1 can condensed milk (adjust accordingly)
  • 2 tablespoons instant coffee
    • Topping:
  • 300 grams mascaporne
  • 200 grams heavy whipping cream
  • 1/3 cup icing sugar
  • cocoa powder (for dusting)
Instructions:
    Sponge:
    • Crack the eggs and separate egg whites and yolks into two bowls.
    • Using an electric mixer at high speed, beat the egg yolks. Then slowly ¾ cup of castor sugar until it's all dissolved.
    • Add vanilla extract and milk. Beat again until everything is well combined.
    • In a separate bowl beat egg whites on high speed until foamy.
    • While continuing to beat, gradually add ¼ cup of castor sugar in stages. Using an electric mixer, whip the cream until stiff peaks form.
    • Combine the two mixes and fold them together.
    • In a separate bowl sift all-purpose flour, sea salt, and baking powder. Whisk these dry ingredients and add to the other mixture. Fold using a spatula until well blended.
    • Grease a 9x13 dish or baking pan with butter.
    • Pour the sponge cake batter into the pan and bake at 180C degrees for 30 minutes or until the skewer comes out clean.
  2. Milk Mixture:
    • In a bowl add slightly warmed evaporated milk and coffee granules. Mix!
    •  Then add condensed milk and heavy cream and whisk until everything is well combined.
    • Poke holes in the cold sponge cake with a fork and pour the milk mixture over the entire cake.
    • Refrigerate for 3 hours or preferably overnight after wrapping in plastic wrap.
  3. Topping:
    • Put mixer bowl and whisk in freezer for 15 minutes to chill. Pour heavy whipping cream and beat until stiff peaks form.
    • In a separate bowl mix mascarpone and powdered sugar together until just smooth. DO NOT OVERBEAT!
    • Fold whipped cream and mascarpone until entirely mixed.
    • Pipe or spread the mascarpone topping on top of the cake. Dust it with cocoa powder and serve.
Note
  • Homemade evaporated milk: To prepare evaporated milk, gently boil whole milk for 25 minutes in a medium pot, stirring occasionally. Once the liquid has been reduced, strain it into a separate container.
  • Recipe calls for one can of condensed milk, but I found it to be a little too sugary. Start with half a can of condensed milk, then taste the mixture and add more if desired.
  • Mascarpone can be replaced with cream cheese, but the amount of icing sugar  will need to be adjusted because cream cheese has a more sour flavor than mascarpone.
Keywords: tiramisu tres leches cake, tres leches cake best
Read it online: https://thecupaffair.com/recipe/tiramisu-tres-leches-cake-best/