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Cinco de Mayo Tres Leches Cake with Coffee Caramel Syrup

May 03, 2014

 
   

Coffee Tres Leches Cake with Coffee Caramel Sauce

Recipe by: Deb Powers@Coffee Kind

This rich, creamy cake made with three kinds of milk is the Mexican answer to tiramisu. We've taken it up a notch with the rich flavor of coffee and coconut, and given it a spicy cinnamon kick, then added a delectable coffee caramel sauce to make a dessert fit for a king.

Prep time: 2 hours Cook time: 35 minutes Yield: 12

Ingredients

  • Basic Unsweetened Coffee Concentrate
    • 1 1/2 cups freshly ground coffee
    • 2 cups water
  • Cake
    • 3 eggs
    • 1 1/4 cups sugar
    • 2 tbsp butter
    • 1/4 cup milk
    • 1 1/2 cups all purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 2 tbsp coffee concentrate
    • 1/2 tsp vanilla
    • 1 14-oz can sweetened, condensed milk
    • 1 10-oz can table cream
    • 8 oz. coconut milk
    • 1/4 cup coffee concentrate
  • Coffee Caramel Sauce
    • 1/4 cup water
    • 1/2 cup concentrated coffee
    • 1 cup sugar

Cooking Directions

  • Basic Unsweetened Coffee Concentrate
    1. Brew the coffee using your favorite coffee brewing method using the proportions above.
    2. When cool, store the coffee concentrate in a covered jar in the refrigerator for up to two weeks.
  • Coffee Caramel Sauce
    1. Mix water and sugar together in a small, heavy saucepan. Meanwhile heat coffee concentrate to just below boiling.
    2. Heat over medium heat without boiling until sugar is completely dissolved.
    3. Add hot coffee concentrate to sugar and water mixture. Bring to a boil and allow the coffee mixture to boil for 2 minutes.
    4. Remove the pan from the heat and allow it to cool.
  • Cake Instructions
    1. coffee-kind-tres-leches-recipePreheat the oven to 350 F. Grease and flour an 8x8-inch pan.
    2. Sift together the flour, baking powder, baking soda, salt and cinnamon.
    3. In a medium mixing bowl, beat the eggs at medium speed until they are frothy and pale yellow.
    4. Add the sugar to the eggs, continuing to beat the mixture until it is shiny and thick, about 6 to 8 minutes.
    5. Meanwhile, heat the milk and butter together until the butter is melted. Set aside.
    6. Turn the mixer speed to low. Add the flour mixture 1/2 cup at a time, beating just until the flour is mixed in after each addition.
    7. Spread the cake mix in a greased, floured 8x8-inch baking pan.
    8. Bake 35-40 minutes or until a a knife inserted into the center comes out clean.
    9. Allow the cake to cool for 10-15 minutes before proceeding.
    10. In a heavy saucepan, mix together the condensed milk, table cream, coconut milk and coffee. Heat gently until just below simmering.
    11. Carefully cut the cake into two layers.
    12. Drizzle caramel sauce over the bottom layer. Replace the top layer.
    13. Prick the cake all over with a fork. Slowly pour the milk mixture over the top layer, allowing it to soak into the cake.
    14. Sprinkle confectioner's sugar and serve with additional tres leches sauce if desired.
 



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