Chai Tres Leches Cake
Tres leches cake is a popular Latin American dessert that consists of a light, airy vanilla sponge cake soaked in tres leches, which translates to "three milks". We've tried it plain, with fresh fruit, cookies & cream, chocolate, and now we've officially found our new favorite.. Chai Tres Leches Cake!
Chai Tres Leches Cake
Tres leches cake is a popular Latin American dessert that consists of a light, airy vanilla sponge cake soaked in tres leches, which translates to "three milks": whole milk, evaporated milk, and sweetened condensed milk. It's typically topped with whipped cream, and can be customized in many ways. We've tried it plain, with fresh fruit, cookies & cream, chocolate, and now we've officially found our new favorite.. Chai Tres Leches Cake!
In India, a common way of making chai is by simmering spices like cardamom, cinnamon, cloves, peppercorns, and ginger on the stovetop with whole milk. We use that technique in this recipe by simmering whole milk and Vanilla Chai loose leaf tea on the stovetop and letting the tea sit to infuse with the milk and bring out the richness in all the spices.
Ingredients
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â…“ cup whole milk
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1 cup all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup granulated sugar, divided
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1 tsp vanilla extract
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1 ½ tbsp Vanilla Chai loose leaf tea
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½ cup whole milk
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12oz evaporated milk
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14oz sweetened condensed milk
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1-pint heavy whipping cream
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3 tbsp powdered sugar
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½ tsp vanilla extract
Cake
Tres Leches
Whipped Cream
Directions
Preheat oven to 350 degrees F
Combine ½ cup milk and 1½ tbsp Vanilla Chai loose leaf tea in a small saucepan and heat on low heat until it reaches a simmer (do not boil) and turn off heat. Cover with a lid and allow tea to steep for 10 minutes.
Pour the mixture through a fine sieve into a medium bowl. Set off to the side to get to room temperature.
In a medium bowl combine 1 cup flour, 1 ½ tsp baking powder, and ¼ tsp salt.
Separate the eggs into two other small mixing bowls: one for the yolks and one for the egg whites.
Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until they turn pale yellow. Add ⅓ cup milk and 1 tsp vanilla extract and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently, scraping the bottom and sides of the bowl, until just combined.
Pour into an un-greased pan and smooth into an even layer. Bake for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool completely. Once cooled, poke holes all over the top of the cake using a fork.
To your chai infused milk mixture, add the evaporated milk and sweetened condensed milk and stir.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
In a medium bowl, whip 1-pint of heavy whipping cream, sugar, and vanilla until it reaches stiff peaks. Spread over the top of the cake and sprinkle cinnamon on top (optional). Refrigerate for at least 1 hour, but preferably overnight (the longer, the better!).
Slice and enjoy!
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