We are back with our We Cook Books Series! Today we bring you a fantastic Tres Leches Cake from the newest book from Claire Saffitz — What's for Dessert.
Tres Leches Cake is a delicious and moist sponge cake originating in Latin America. Made with three types of milk - evaporated, condensed, and whole - this cake is soaked in a rich and creamy mixture, resulting in a melt-in-your-mouth dessert experience.
Claire changed things a bit in this recipe by substituting the evaporated milk for heavy cream. Either way, this recipe is a must-try if you're looking to impress guests at a dinner party or satisfy your sweet tooth.
Neutral oil for the pan
57 g (½ cup) blanched hazelnuts
300 g (1¼ cups) heavy cream, chilled
8 g (2 teaspoons) vanilla extract
270 g (2 cups) all-purpose flour
8 g (2 teaspoons) baking powder
3 g (1 teaspoon) Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
2 g (¾ teaspoon) ground cinnamon
7 large eggs (350 g), at room temperature
200 g (1 cup) sugar
480 g (2 cups) whole milk
298 g (1 cup) sweetened condensed milk
4 g (1 teaspoon) vanilla extract
Pinch of kosher salt
960 g (4 cups) heavy cream, chilled, divided
Ground cinnamon, for sprinkling