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kieranklaassen/gist:287b003b76fbd8194b69e000cc2c0073

Created February 24, 2024 14:38
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gistfile1.txt
Whipped Cream Tres Leches Cake
Servings: 15
Difficulty: Moderate
Active Time: 1 hour 15 minutes
Total Time: 6 hours 15 minutes (includes 3 hours for chilling)
Special Equipment: 13 x 9-inch pan (preferably metal but not nonstick), hand mixer
Ingredients:
For the Whipped Cream Hazelnut Sponge:
Neutral oil for the pan
½ cup blanched hazelnuts (2 oz / 57g)
1¼ cups heavy cream (10.6 oz / 300g), chilled
2 teaspoons vanilla extract
2 cups all-purpose flour (9.5 oz / 270g)
2 teaspoons baking powder
1 teaspoon kosher salt (Diamond Crystal or ½ teaspoon Morton)
¾ teaspoon ground cinnamon
7 large eggs (13.2 oz / 350g), at room temperature
1 cup sugar (7 oz / 200g)
For the Soak and Assembly:
2 cups whole milk (16 oz / 480g)
1 cup sweetened condensed milk (10.5 oz / 298g)
1 teaspoon vanilla extract
4 cups heavy cream (32 oz / 960g), chilled
Ground cinnamon, for sprinkling
Pinch of kosher salt
Instructions:
Prepare the Pan: Brush the bottom of a 13 x 9-inch pan with oil and line with parchment paper. Set aside.
Preheat Oven: Preheat to 325°F.
Toast and Chop Hazelnuts: Toast until golden brown. Transfer to a cutting board, chop finely, and set aside 2 tablespoons for topping.
Whip Cream for Sponge: Whip cream and vanilla on medium-low until medium peaks form. Refrigerate.
Mix Dry Ingredients: Whisk flour, baking powder, salt, and cinnamon. Set aside.
Beat Eggs and Sugar: Beat until pale and moussy, about 6 minutes.
Make Sponge Batter: Mix dry ingredients with egg mixture in thirds. Fold in whipped cream. Bake for 30 to 35 minutes.
Make the Soak: Whisk milks, vanilla, salt. Pour over the cake. Refrigerate for at least 3 hours.
Whip Cream for Topping: Whip remaining cream with a pinch of salt to soft peaks.
Unmold Cake: After refrigeration, loosen edges, invert onto a platter but leave on the pan until it releases.
Assemble and Serve: Spread whipped cream, sprinkle reserved hazelnuts and cinnamon.
Notes:
Do not grease the sides of the pan to ensure the cake can climb as it bakes.
For a firmer whipped cream, do not whip beyond medium peaks. See Whipping Cream Techniques for tips.
Can be made ahead and refrigerated, covered, for up to 3 days.
Potential Pitfalls:
Greasing the sides of the pan or lining them with parchment paper will make it harder for the sponge to rise.
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