PRINT THIS RECIPE
Chef Yara Herrera’s Coffee Tres Leche Cake
Yield: makes 2 (9×9 inch) cakes
Ingredients for the cake:
- 6 ounces all-purpose flour
- .035 ounces baking powder
- .15 ounces kosher salt
- 3.5 ounces egg yolks
- 11.10 ounces granulated sugar, divided
- 3.5 ounces canola oil
- 3.75 ounces cold brew coffee concentrate
- 7 ounces egg whites
Ingredients for the milk:
- 6 ounces evaporated milk
- 7 ounces sweetened condensed milk
- 6 ounces heavy cream
- 6 ounces cold brew coffee concentrate
For serving:
- Lightly whipped cream, optional
- Chopped cocoa nibs, to serve, optional
Instructions:
- Preheat the oven to 350 degrees F. Lightly oil a 9×9 baking dish and set aside.
- To a medium bowl add the flour, baking powder and salt. Whisk to combine.
- In a large bowl combine the egg yolks and18.25 ounces of sugar. Whisk until the sugar is fully incorporated. Slowly whisk in the oil. To the egg yolks add half the dry ingredients and whisk until just a few streaks remain. Add half of the cold brew and whisk until just combine. Repeat with the remaining dry ingredients and cold brew. Set aside.
- In the bowl of a stand mixer combine the egg whites and remaining 4 ounces of sugar. Using the whisk attachment, beat until stiff peaks form. Lightly fold the whipped whites into the batter until just incorporated. Pour the batter into the prepared pan. Bake rotating halfway through, until a toothpick inserted in the center comes out with just a few crumbs, about 50 to 60 minutes. Cool completely in the pan on a wire rack.
- Meanwhile, in a medium bowl whisk together the evaporated milk, condensed milk, heavy cream and cold brew. When the cake is cool, cut into 4-inch squares leaving the squares in the pan. Use a skewer to poke a few holes evenly throughout the cake. Pour the milks mixture over the cake. Cover with a piece of plastic wrap and refrigerate overnight.
- Once the cake has soaked, serve the pieces with lightly whipped cream.
