Sweet Corn + Coffee Tres Leches Cake

This recipe was inspired by Jeffery Morganthaler's Sweet Corn Milk Iced Coffee . I am a big fan of Tres Leches Cake. It is simple, travels well, multiplies well sort of cake perfect for large taco parties. I also like to divide the recipe into two pans when going as a guest to a small dinner part. One cake goes one stays home, for later!


Ingredients

Cake:

1 cup All-Purpose Flour -or- 2/3 cup All-Purpose Flour + 1/3 cup Masa

1 1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon fine Sea Salt

5 eggs

1 cup Sugar - divided into 3/4 and 1/4 cups

1/3 cup Strong Coffee


Milk Syrup:

1 can Sweetened Condensed Milk

1 can Creamed Corn

1/3 cup Heavy Cream

Topping:

1 2/3 - 2 cups Heavy Cream

2 Tablespoons Sugar

1 Tablespoon Instant Espresso Powder - Optional

Ground Cinnamon - Optional



Prepare

  • Preheat the oven to 350.

FOR THE CAKE:

  • Into two bowls, separate egg yolks and whites.

  • Whisk into a mixing bowl: flour, masa (if using), baking powder, baking soda and salt.

  • In a mixer whip egg yolks and 3/4 cup of sugar until light and fluffy.

  • Mix in the strong coffee into egg yolk mixture. Gently fold in dry ingredients to keep mixture light and set aside.

  • Whip egg whites and 1/4 cup of sugar until stiff peaks but not dry.

  • Add approximately 1/4 of egg whites to egg yolk mixture and fold gently to lighten.

  • Fold remaining egg whites into batter, gently, being careful not to overmix.

  • Pour batter into a buttered 9"x13" cake pan or multiple pans (photographed version was in a 9" x 9" as I used the batter for 1 cake + 6 cupcakes).

  • Bake for 30 minutes, cake will be done when a toothpick comes out clean if inserted into a cake. Remove from oven and cool completely before adding milk syrup.


FOR THE MILK SYRUP:

  • In a blender liquify creamed corn and sweetened condensed milk.

  • Strain mixture through a fine mesh strainer.

  • Stir into corn mixture 1/3 cup heavy cream.

  • Pierce cake all over with skewer, fork, etc.

  • ladle syrup over cake, adding as it is absorbed. When it pools, let it set until absorbed. Stop adding when the cake stops absorbing.

  • Allow cake to rest at least 30 minutes, can be made a day ahead.


PREPARE CAKE FOR SERVING:

  • Whip heavy whipping cream with sugar until soft peaks.

  • If desired, for extra coffee flavor, dust top of the cake with instant espresso powder.

  • Heap whipped cream on top of cake and dust with cinnamon.












©2020 by Lucolette.