Coffee Tres Leches Cake Shots
Serving: 8 portions
Ingredients
To make the cake
- 1 tablespoon of butter to grease the pan
- 1 tablespoon of all-purpose flour to dust the pan
- 2 eggs medium separated eggs whites and yolks
- ½ cup of white granulated sugar divided
- 3 tablespoons of salted butter (¼ stick) at room temperature
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla extract
- ¾ cup of all-purpose flour
To make tres leches sauce and cream
- ½ cup of evaporated milk
- ⅓ cup of sweetened condensed milk
- ¼ cup of whole milk
- A pinch of salt
- ½ tablespoon of Instant coffee or decaf
- ½ cup of heavy cream thoroughly chilled
- 1 tablespoon of cream cheese optional, see notes
- ½ cup of powdered white sugar
Instructions
Step 1: Prepare
- Grease with butter and dust with flour a the baking pan.Heat oven to 350 °F [175 °C].
Step 2: Whisk
- Using the wire whisk attachment of your mixer whisk the egg whites until they form soft peaks. Add half the sugar and whisk until the sugar crystals have dissolved and it has formed stiff peaks.Pour into a large bowl and set aside.
Step 3: Beat the batter
- Combine butter and egg yolks in the electric mixer mixing bowl, and using the paddle attachment beat butter and egg yolks for 3 minutes at medium-high speed.Add the remaining sugar and beat until it is light and fluffy and has a very light yellow color (about 5 mins). Add vanilla extract then slowly add the flour until it's well-mixed. Remove from the mixer.
Step 4: Add eggs white
- Add ⅓ of the egg whites. Using a spatula, fold the egg whites into the flour mix. Add the remaining white in two steps folding in each time with the spatula.Pour the batter into the baking dish.
Step 5: Bake
- Bake until a toothpick inserted in the center comes out clean and it has a golden color on top (about 25 mins).Let the cake cool to room temperature before removing it from the pan.
Step 6: Make sweet sauce
- To make the sweet sauce, combine the evaporated milk, whole milk, condensed milk, and salt in a saucepan. Heat over low heat until it starts to form bubbles. Stir in the instant coffee until it is dissolved and remove from the heat.Let it cool to room temperature.
Step 7: Place in the glasses
- Cut 8 circles of cake the size of your flute glasses (use a dough cutter or one of the same flute glasses).Place the cake circles into each flute glass, and bathe with the three-milk mixture divided into equal amounts. Chill the cake in the glasses while you continue with the next steps.
Step 8: Whip cream
- Chill the mixer bowl and wire whisk for 15 minutes.Once the they are chilled, whisk the whipping cream over medium-high speed until it starts to form peaks (about 3 mins). Add the powdered sugar and cream cheese and beat until it is mixed in, but be careful not to overdo it or the cream will turn into butter. It should form peaks.
Step 9: Cover with cream
- With a spatula, spoon the whipped cream into a piping bag with a star tip. Pipe a swirl into each glass.Keep in the refrigerator until it’s time to serve.
Nutrition
Calories: 397kcal
