Servings: 12 to 16
This coffee-spiked dessert tastes like a delicious cross between classic Mexican tres leches cake and tiramisu.
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Make Ahead Tips
You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead.
This cake looks delicious, just a question though, did anyone try baking it in round pans instead of the 9x11?Thanks
Until searching this site for a new dessert to serve for a supper party I had never heard of Tres Leches as I am from England. Having made and served this version, I am now on a crusade to introduce Tres Leches to England! My husband is adamant that I try no other recipes as this one with the coffee was amazing! My guests thought so too. I did alter one thing but did the rest as laid out by the recipe. For the soaking liquid I did not use brewed coffee. Instead I put 1 1/4 cups of whole espresso coffee beans (refreshed in a hot oven for about 3 minutes)into a sauce pan with the other soaking ingredients. I added 1/2 cup milk to replace the volume of the brewed coffee. I brought it near to the boil and then took it off the heat and covered it. After at least twenty minutes I added 5 finely crushed coffee beans and brought it back nearly to the boil. This mixture was then strained and slowly dribbled over the cake. I used both toasted slivered almonds and the chocolate for serving. It was brilliant!
Awesome cake. A few suggestions:-20 minutes bake time is plenty, it will begin to burn at 25.-When the cake was hot out of the oven, I accidentally flipped it onto a rack without a cover and when it cooled it formed a grid of depressions in the top of the cake. These channels helped guide the soaking liquid evenly and keep the slices even. Despit-For the whipped cream, I highly advise against instant coffee, it tastes pretty bad. Add in maybe 1/2 cup of real coffee and whip it well with all the cream while adding the sugar and vanilla.-As a garnish, since I'm too lazy for chocolate curls, I used a zester to shave bits of Baker's chocolate off, then mixed them with finely ground coffee beans and sprinkled that on top. It still looked attractive, and the slightly bitter, dry kick of the<anonymous>true</anonymous>
I should note that my cake soaked for ~36 hours and I didn't measure exactly how much of the tres leches liquid I poured over it (could have been less than the 4 cups that were called for). I also added a splash (or two) of Amaretto Liquor which I thought was a GREAT addition.For whatever reason, my cake started to get way too brown on the top long before it was finished baking so I had to drop the temperature 200 degrees and cook it much longer. Ultimately though, it turned out perfect.I made it for a Mexican themed potluck at my office and everyone could not stop raving about it. Two separate people described it as a "home run" and even a coworker who lived in Mexico for several years said it was perfect. I found it to be a great dessert for a crowd because it's not overly sweet so it's tasty for a wide variety of pallets. Seriously, this cake made me the star of our luncheon! Would definitely recommend.
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