Muchos Tres Leches Cake

Muchos Tres Leches Cake - Candy Coated Culinista

Muchos Tres Leches Cake – Candy Coated Culinista

A spongy light cake with tiny air bubbles to soak up the three types of milk how can one resist. This is a super easy and deliciously light dessert. This was another fun cooking club challenge I did and see my picture here in the Chatelaine gallery.

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Recipe from Chatelaine

Tres Leches Cake

Ingredients
Cake

• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup 2% milk
• ½ tsp vanilla extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 1 tsp vanilla extract
• 1 tbsp rum (optional)

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour and baking powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until whites are glossy and stiff peaks have formed, about 2 to 3 min.
7. Remove egg whites to another bowl.
8. Now beat the egg yolks (using the same beaters, no need to wash) with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
9. Reduce speed to low and gradually beat in the flour mixture.
10. Add in milk and ½ tsp vanilla and mix until smooth.
11. Stir one third of the egg whites into the yolk mixture, using a rubber spatula and then carefully fold in the remaining egg whites until no streaks remain.
12. Pour into the prepared pan.
13. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
14. While the cake is in the oven: In a small bowl whisk coconut milk, condensed milk, 1 tsp vanilla and rum if desired in a small bowl until combined.
15. Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes.
16. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
17. Refrigerate for 1 to 2 hours until fully chilled before serving.
18. Cut into squares and drizzle the remaining syrup and serve.

Tips (my additions)
• Toast shredded coconut over a medium-high heat and sprinkle over top of cake.

Chocolate Tres Leches Cake

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Altered from Chatelaine recipe

Ingredients

Cake
• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 2 tsp cocoa powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup soy milk
• ½ tsp coconut extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 2 tsp chocolate syrup
• Dark chocolate shavings, to garnish

Tips (my additions)
• Sprinkle dark chocolate shavings overtop.

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour, baking powder and cocoa powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until white are glossy and stiff peaks have formed, about 2 to 3 min.
7. Now add the egg yolks to the mixer with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
8. Reduce speed to low and gradually beat in the flour mixture.
9. Add in soy milk and ½ tsp vanilla until smooth.
10. Pour into the prepared pan.
11. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
12. While the cake is baking: In a small bowl whisk coconut milk, condensed milk, and chocolate syrup until combined.
13. When the cake comes out of the oven: Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes, until absorbed and pour little more.
14. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
15. Refrigerate for 1 to 2 hours until fully chilled before serving.
16. Cut into squares and drizzle the remaining syrup and serve.
17. Sprinkle chocolate shavings overtop.

Please Enjoy

My thoughts
The original recipes instructions were confusing as it didn’t say where the egg whites went. I continued to read the recipe and realized they needed to be set aside, but that was not said in the recipe. With the damage done I quickly made the decision to make a chocolate version. I found that my messed up chocolate recipe created a smoother spongier batter; which I preferred as it could absorb more liquid. I also poured the coconut syrup over immediately after the cake came out of the oven as pouring liquid over a cold cake and expecting it to absorb doesn’t add up to me. The rate of absorption on a hot cake would make more sense to me and I didn’t want a huge puddle of coconut milk on the plate. (I altered the recipe accordingly above) Overall I found the original instruction to be a little overly complicated for the same results. The taste between the two was practically the same, but I give mine a slight edge and I’m no chocolate fan.

Muchos Tres Leches Cake - Candy Coated Culinista

Muchos Tres Leches Cake – Candy Coated Culinista

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