Tres Leches cake is a favorite in our home. The sponge soaked in sweet milk, tinged with cinnamon, and with a cream topping and fresh fruit makes it pretty much irresistible as a dessert option. I've posted before when I made the typical recipe that features lots of eggs. Last weekend, friends invited us over for supper, and said they would serve Mexican-inspired bowls. A tres leches cake seemed to fit the theme, and I decided to try a new recipe for an eggless variation.
I used this recipe. The day before, I mixed up the cake batter and baked it, simple as can be. While the cake was baking, I mixed up the three milks- sweetened condensed milk (a dairy version), coconut milk, and almond milk. I soaked the warm cake and refrigerated it overnight. A few hours before serving, I made some whipped cream in the stand mixer, and my daughter and her friends helped to frost the cake and decorate it with strawberries and mango puree. For a cake that looks and tastes quite special, it is dead easy to put together.
The cake was a hit! With a large 9 x 13 cake, I was sure we would have leftovers for days. Gentle reader, we did not. I came home with an empty dish. The cake was not too sweet, not too rich, with a pudding texture, and not eggy at all, obviously. It was gratifying to see everyone enjoy the cake, and I'll definitely make this version again- but with some modifications.
You see, no matter how well-received the cake was, there were flaws. The biggest problem was that even after an overnight sit in the fridge, the milk did not fully soak into the cake. The cake sat pooled in sauce. The cake was quite dense and not as spongy as expected. Things I will watch out for next time: (a) Don't over-mix the batter, (b) Put the batter in the oven right after mixing, (c) Cut the top crust off the cake after baking to allow milk to soak in, (d) Be more aggressive about poking holes in the cake before adding milk.
Still, this was a great cake for a family dinner on a late summer evening.
*** Backyard Wonders ***
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