Recipe courtesy of Nini Nguyen
Vietnamese Coffee Tres Leches Cake with Salted Whipped Cream
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- Level: Easy
- Total: 2 hr 40 min (includes cooling and chilling time)
- Active: 40 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 394
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 41 g
- Protein
- 9 g
- Cholesterol
- 114 mg
- Sodium
- 274 mg
Nothing beats a tres leches cake or a good strong Vietnamese iced coffee. So, if you can’t beat them, join them — and that’s exactly what I did in this recipe. The link between these two is the sweetened condensed milk, a Vietnamese favorite in coffee drinks and a Latin American staple in desserts like tres leches cake. Both the cake and the sweet milk topping that soaks into it are infused with instant coffee powder, a perfectly easy way to combine the sweet and bitter flavors in this dessert.
- Level: Easy
- Total: 2 hr 40 min (includes cooling and chilling time)
- Active: 40 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 394
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 41 g
- Protein
- 9 g
- Cholesterol
- 114 mg
- Sodium
- 274 mg
Ingredients
Batter:
Soak:
Topping:
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Directions
- Preheat the oven to 350 degrees F.
- To make the batter: In a medium bowl, combine the flour, baking powder, cocoa powder and salt. Separate the eggs and place the whites in one medium mixing bowl and the yolks in another medium mixing bowl.
- Add 3/4 cup of the sugar to the bowl with the egg yolks and beat on high speed with an electric mixer fitted with the whisk attachment until the yolks are pale yellow. Add the milk, vanilla and instant coffee and whisk to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined making sure not to over-mix. At this stage it’s okay if the mixture has lumps.
- Use clean beaters to beat the egg whites on high speed until frothy. Slowly beat in the remaining 1/4 cup sugar. Whip into stiff peaks form and the whisk when lifted holds a peak. Fold the beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour the batter into an ungreased 9-by-13-inch pan and smooth it into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and let the cake cool completely in the pan.
- Once the cake has cooled, make the soak: Combine the evaporated milk, sweetened condensed milk, whole milk and instant coffee in a small bowl. Use a fork to poke holes all over the top of the cooled cake. Slowly pour the soak mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk.
- To serve, make the topping: Whip the heavy cream, confectioners’ sugar and salt until stiff peaks form. Smooth the cream over the top of the cake. Enjoy!
