Tres Leches Cake is basically a spongy chiffon cake soaked in sweet milk. Plan on making it a day or at least several hours before you want to serve it. It will keep in the fridge. This recipe will dirty every dish you own, but it’s a super tasty classic Cuban dessert!
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla extract
1/2 cup “milk”**
Whites: 1 and 1/8 cup aquafaba (chickpea liquid), pinch cream of tartar (later)
Yolks: blend 2/3 cup silken tofu and 2 tablespoons melted Earth Balance very smoothly
Melt some Earth Balance. Take out a half cup measuring cup. Pour in mostly milk then about a tablespoon of the Earth Balance.
1 and 1/2 cups plain unsweetened soymilk
1 cup almond milk
2 cups cashew milk (if you don’t have any blend soaked (or boiled and simmered) cashews with water)
2 tablespoons light rum
2 cups sugar
1/2 cup or one stick melted Earth Balance
First get started on the soaking milk, as soon as possible.
Combine all soaking milk ingredients in a large pot and cook on medium heat for at least on hour, stirring occasionally.
Preheat oven and grease and flour a 9×13 inch baking dish.
In a small bowl, sift together cake flour, baking powder and salt.
In a larger bowl, cream egg yolks, sugar and vanilla extract with a standing mixer until smooth and aerated.
Slowly add milk while continuing to mix.
Add flour mixture a little bit at a time, mixing between. Beat with electric mixer until smooth and incorporated.
(Do this last so meringue doesn’t start to dissolve) In a standing mixer, beat egg whites until foamy. Add cream of tartar then continue to beat until stiff peaks form.
Fold meringue into cake batter gently and a little bit at a time. (Add a fourth of the egg whites to the batter, fold, add another fourth, fold . . . ) (Folding is different from mixing! Look it up if you’re not familiar! Otherwise your batter will collapse).
Pour batter into tray.
Bake cake for about 35-40 minutes. Toothpick should be clean-ish but not perfect.
Let cake cool for 20 minutes.
Flip cake over onto a slightly larger baking tray.
Prick all over as thoroughly as you can with a toothpick.
Ladle soaking milk over cake, prick cake with fork a bunch of times. Ladle more milk.
Cover with baking tray and put in fridge for at least three hours.
[adapted from icuban.com]