Tres Leches Cake
Enhance your dessert offerings with Tres Leches Cake, soaked in a balanced blend of evaporated milk, sweetened condensed milk, and heavy cream, delivering an indulgently moist texture ideal for bulk production and catering menus.
Finished with a light whipped cream frosting, this cake combines appealing textures and flavors while providing an attractive presentation for bakery counters, cafés, or event catering.
Customizable and adaptable, the Tres Leches Cake allows for creative enhancements such as fresh fruit garnishes, chocolate shavings, or a dusting of cinnamon to elevate visual appeal and flavor complexity.
Ingredients
- rectangular chiffon or yellow cake (9 x 13) 1 pc
Rum Sauce:
- Condensed milk 1/2 cup (125 ml)
- NESTLÉ® Fresh Milk, prepared 1 cup (250 ml)
- NESTLÉ® All Purpose Cream, prepared 1 cup (250 ml)
- Clear gelatin 1 sachet
- Rum 1/4 cup (60 ml)
Creme Chantilly:
- NESTLÉ® All Purpose Cream,chilled 1000 ml
- Confectioner's sugar 1 cup/ 125 g
Preparation
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1Prepare the cake by poking the tops with a fork or skewer. Set aside.
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2Prepare the Rum Sauce. In a thick bottom sauce pan combine the condensed milk, NESTLÉ® Fresh Milk, NESTLÉ® All Purpose Cream, and gelatin. Stir constantly over low heat, around 3 minutes, or until the gelatin powder is completely dissolved. When the sauce is well combined, add the rum. Simmer for 10 seconds then turn off heat. While still hot, pour 2 - 4 tbsp of prepared sauce onto each cupcake.
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3Prepare the Creme Chantilly. In a large bowl, combine the NESTLÉ® All Purpose Cream and the confectioner's sugar. Whip until the cream doubles in volume. Place in piping bags with rosette tips. Pipe over prepared cupcakes.
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4If desired, garnish the top of the cake with sugar shards or drizzle with caramel sauce.
