The best coffee tres leches cake with dalgona cream

Name: The best coffee tres leches cake with dalgona cream
Prep time: 20 min
Cook time: 23 min
Yield: 6 -9
Ingredients: 3 large free-range eggs; 130 gms Muscovado sugar; 90 gms cake flour; 1 tsp baking powder; Pinch of salt; 50 ml milk; 1 tsp vanilla extract or essence; 80 ml 1/3 cup caramel treat (dulce de leche) for the topping; 250 m 1 cup whipping cream for the topping; 250 ml / 1 cup evapourated milk; 1 Tbsp Jacobs Latin American or South East Asian instant coffee granules; 125 ml // ½ cup condensed milk; 125 m/1/2 cup cream; 2 Tbsp Jacobs Latin America instant coffee granules; 2 Tbsp sugar; 2 Tbsp hot water

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 -9
Course
Dessert
Cuisine
International

The best coffee tres leches cake with dalgona cream

Quade Mayo

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This Coffee Tres Leches Cake topped with whipped cream and dalgona coffee is a delicious twist on a classic tres leches. It makes a perfect dessert.

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Ingredients

Servings

Cake:

3 large free-range eggs separated
130 gms Muscovado sugar or brown sugar, divided
90 gms cake flour
1 tsp baking powder
Pinch of salt
50 ml milk
1 tsp vanilla extract or essence
80 ml 1/3 cup caramel treat (dulce de leche) for the topping
250 m 1 cup whipping cream for the topping

Milk soak:

250 ml / 1 cup evapourated milk
1 Tbsp Jacobs Latin American or South East Asian instant coffee granules
125 ml // ½ cup condensed milk
125 m/1/2 cup cream

Dalgona:

2 Tbsp Jacobs Latin America instant coffee granules
2 Tbsp sugar
2 Tbsp hot water

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Instructions

To make the cake preheat the oven to 180C/350F.
Lightly grease or spray a square 20cm x 20cm (8inch x 8inch) baking tin or ceramic/glass oven-proof dish.
Separate the eggs and using an electric whisk or stand mixer, beat the egg whites until stiff peaks. Add two tablespoons of the sugar and whisk for a further minute until dissolved. Decant the egg white to another bowl and set aside.
Using the same bowl and whisk you used to whisk the whites, beat the egg yolks and remaining sugar until pale and fluffy. Sift the flour, baking powder and salt into the egg mixture and very briefly mix to combine.
Add the milk and vanilla extract and once again mix very briefly to combine. This can also be done by hand.
Gently fold the beaten egg whites through the cake batter by hand until combined.
Tip the batter into the prepared cake tin and smooth out the top. Tap the tin on a table to knock out any air bubbles.
Bake for 20 – 23 minutes covering the cake after about 10 minutes with foil to prevent over browning.
The cake is done when it's golden brown, firm to the touch and when a knife is inserted into the middle comes out clean.
While the cake is baking, make the milk soak. Put the evapourated milk and coffee into a jug and heat in the microwave for 2 minutes. Stir to dissolve the coffee granules. If it doesn’t dissolve, continue to heat for a further minute or two.
Add the condensed milk and cream to the jug and stir to combine.
When the cake comes out of the oven, immediately poke the surface all over with a skewer or knife. Pour the milk soak over the surface and allow it to soak in.
Once cool, cover and store in the fridge for a few hours or overnight until all the liquid has been absorbed.
About an hour or two before you are ready to serve, finish the cake off. First spread the caramel treat over the surface to evenly coat, then whip the cream to soft peaks and lightly spread this over the caramel.
Finally, make the dalgona cream. Add the coffee granules, sugar and hot water to a small bowl and using an electric whisk, beat until thick, pale and fluffy (about 3 – 5 minutes). Dollop the dalgona cream onto the whipped cream in spoonfuls’s and using a spatula, swirl this into the cream. Place in the fridge to firm up.
Slice and serve.