Tres Leches Tiramisu Recipes

TIRAMISU TRES LECHES CAKE

Steps:

• Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
• Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
• Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
• Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
• Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
• While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
• Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
• In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
• Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.