This recipe was inspired by Jeffery Morganthaler's Sweet Corn Milk Iced Coffee . I am a big fan of Tres Leches Cake. It is simple, travels well, multiplies well sort of cake perfect for large taco parties. I also like to divide the recipe into two pans when going as a guest to a small dinner part. One cake goes one stays home, for later!
Ingredients
Cake:
1 cup All-Purpose Flour -or- 2/3 cup All-Purpose Flour + 1/3 cup Masa
1 1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon fine Sea Salt
5 eggs
1 cup Sugar - divided into 3/4 and 1/4 cups
1/3 cup Strong Coffee
Milk Syrup:
1 can Sweetened Condensed Milk
1 can Creamed Corn
1/3 cup Heavy Cream
Topping:
1 2/3 - 2 cups Heavy Cream
2 Tablespoons Sugar
1 Tablespoon Instant Espresso Powder - Optional
Ground Cinnamon - Optional
Prepare
Preheat the oven to 350.
FOR THE CAKE:
Into two bowls, separate egg yolks and whites.
Whisk into a mixing bowl: flour, masa (if using), baking powder, baking soda and salt.
In a mixer whip egg yolks and 3/4 cup of sugar until light and fluffy.
Mix in the strong coffee into egg yolk mixture. Gently fold in dry ingredients to keep mixture light and set aside.
Whip egg whites and 1/4 cup of sugar until stiff peaks but not dry.
Add approximately 1/4 of egg whites to egg yolk mixture and fold gently to lighten.
Fold remaining egg whites into batter, gently, being careful not to overmix.
Pour batter into a buttered 9"x13" cake pan or multiple pans (photographed version was in a 9" x 9" as I used the batter for 1 cake + 6 cupcakes).
Bake for 30 minutes, cake will be done when a toothpick comes out clean if inserted into a cake. Remove from oven and cool completely before adding milk syrup.
FOR THE MILK SYRUP:
In a blender liquify creamed corn and sweetened condensed milk.
Strain mixture through a fine mesh strainer.
Stir into corn mixture 1/3 cup heavy cream.
Pierce cake all over with skewer, fork, etc.
ladle syrup over cake, adding as it is absorbed. When it pools, let it set until absorbed. Stop adding when the cake stops absorbing.
Allow cake to rest at least 30 minutes, can be made a day ahead.
PREPARE CAKE FOR SERVING:
Whip heavy whipping cream with sugar until soft peaks.
If desired, for extra coffee flavor, dust top of the cake with instant espresso powder.
Heap whipped cream on top of cake and dust with cinnamon.
