Ever since I made my first Tres Leches Cake I’ve dreamed of a coffee infused version. I’m a big fan of coffee flavored desserts and this tops my list. The three milks that are soaked into the cake have been infused with Espresso beans to give it that coffee taste. Unless you’ve had it you just can’t imagine how cool and moist this cake is. It’s a little slice of heaven with a cloud of whipped cream over top. Enough said . . . Enjoy!
The 3 milks consist of evaporated milk, sweetened condensed milk and whole milk. The espresso beans are infused for flavor only. The whole milk I used is a coffee flavored milk from Shatto that is produced here locally.
Shatto Milk Co. has quite a fan base with many different flavored milks including strawberry, cotton candy, root beer, orange creme, banana, eggnog, chocolate, coffee and of course the original white milk. They even put out a Royal blue milk with an embossed gold Crown on the front for a limited time when the KC Royals won the World Series. **Photo courtesy of KansasCity.com
Sometimes it’s hard to tell what flavor is what so you have to look at the top of the bottle to be sure.
First things first . . . since I am infusing the espresso beans I’m going to heat a heavy bottomed saucepan over medium heat and add first the evaporated milk and sweetened condensed milk.
Followed by the coffee milk. Regular whole milk will be fine too, you will still get the coffee flavor from the espresso beans.
Next add the espresso beans to the pot.
Bring just to a simmer then turn off the burner.
Place a lid on top and let steep for 20 – 30 minutes.
Remove the espresso beans with a slotted spoon.
Strain the rest of the milk into a pitcher and let cool completely.
While the milk is cooling it’s time to make the cake. Separate the eggs, placing the egg yolks and sugar into a mixing bowl. Set aside the egg whites, they will be needed later.
Beat on medium speed until the mixture becomes creamy.
And a cup of whole milk. I used the Shatto coffee flavored milk but regular whole milk will be fine.
Before adding anything more to the cake batter take the reserved egg whites and mix with 1/4 cup of sugar in a mixing bowl.
Make a meringue by beating the egg whites and sugar until they form soft peaks.
Mix the dry ingredients together and add about half to the cake batter. Beat on low until all the dry ingredients are mixed in well.
Fold in about half of the meringue.
Then fold in the remaining flour mix alternately with the meringue until they are fully incorporated.
Prepare a baking pan with butter along the bottom and sides of the pan. Pour the cake batter into the prepared 9 x 13 inch dish. Bake at 350 degrees for 20 – 25 minutes. Test with a toothpick for doneness.
Let the cake cool completely. Use a fork to prick holes all over the cake.
Once the cake has cooled gently lift the cake from the pan and onto a baking pan with a lip. Slowly pour the soaking milk over the cake, pausing to let it soak before adding more. Cover the cake with plastic wrap and refrigerate for 2 hours or more to all the liquid to be absorbed.
While the cake is absorbing the milk, it’s time to make the whipped cream topping. All you need is heavy whipping cream and sugar.
Add a pint of heavy whipping cream with 3 tablespoons of sugar.
Whip on high speed until it begins to thicken.
I usually whip until it forms soft peaks.
The whipped cream can also be covered and refrigerated until you are ready to top your cake.
Spread the whipped topping over the cake and sprinkle with espresso sugar and dark chocolate covered espresso beans if you like.
Espresso Tres Leches Cake
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 cup Sugar
5 Egg Yolks
1 cup Whole Milk (I used Shatto Coffee Milk)
5 Egg Whites
1/4 cup Sugar
1 (12 ounce can) Evaporated Milk (whole)
1 (14 ounce can) Sweetened Condensed Milk
1 cup Whole Milk (I used Shatto Coffee Milk)
1 cup Espresso Beans
1 pint Heavy Cream
3 tablespoons Sugar
Garnish with Espresso Sugar and Chocolate Covered Espresso Beans
Combine the evaporated milk, sweetened condensed milk and whole milk in a medium saucepan. Add 1 cup of Espresso beans and heat until milk mixture begins to simmer. Remove saucepan from heat, top with a lid and let steep 20 – 30 minutes. Remove espresso beans with a slotted spoon and strain the rest of the milk mixture into a pitcher with a narrow lip. Let cool completely.
Preheat oven to 350 degrees.
To Make Cake: Combine flour, baking powder and salt in a medium bowl, set aside. Separate the eggs, placing the egg yolks in the bowl of a stand mixer. Add 3/4 cup of sugar to the yolks and beat on medium speed until the mixture becomes creamy. Add a teaspoon of vanilla and 1 cup of whole milk and beat another minute.
In a separate bowl using a hand mixer, beat the egg whites and 1/4 cup of sugar on high speed until a meringue forms with soft peaks. Fold in half of the dry ingredients alternately with half of the beaten egg whites. Fold in the remaining dry ingredients and egg whites until they are fully incorporated.
Pour the cake batter into a prepared 9 x 13 inch baking pan. Bake at 350 degrees for 20 – 25 minutes. Test with a toothpick for doneness. Let cake cool completely. Once the cake has cooled, gently lift cake from the pan and onto a platter with a rim. Use a fork to prick holes all over t he cake. Slowly pour the cooled soaking liquid over the cake, pausing to let it soak before adding more. Cover cake and refrigerate for 2 hours or more to allow all the liquid to be absorbed.
Pour the heavy whipping cream and 1/4 cup of sugar into a mixing bowl. Beat on high with a hand mixer until cream begins to thicken and hold soft peaks. Spread over top of cake or serve over individual slices. Add a sprinkle of Espresso Sugar and top with Chocolate Covered Espresso Beans if desired. Refrigerate cake and whipped cream.
Makes approximately 12 servings.