Ingredients
The following ingredients have 6 Servings
- 1.5 cups Flour
- 3/4 cup White Sugar
- 1/4 cup Light Brown Sugar
- 1/2 cup Butter (unsalted)
- 1/3 cup Whole Milk (3.5%)
- 1 tsp Bourbon Vanilla Extract
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 5 Eggs (separate whites and yolks)
- 14 ounces Sweetened Condensed Milk
- 12 ounces Evaporated Milk
- 1.5 cups Heavy Cream
- 1 tsp Ground Cinnamon
- 1 cup Heavy Whipping Cream
- 2 tbsp Sugar
- 1/2 tsp Vanilla Powder
- 1/4 tsp Cream of Tartar
- 1 jar Maraschino Cherries
- 1/2 cup Luxardo Maraschino Liqueur
Instruction
- Begin by preheating your oven to 175°C or 350°F. Butter a 9x13 inch cake pan and place in the refrigerator to chill. If you are making the maraschino soaked maraschinos, open the jar and remove the liquid (it's usually about a 1/2 cup) and add in the 1/2 cup of maraschino liqueur. These can soak for as long as you want really, but 5-6 hours is good enough for me.
- Using a stand mixer on whisk attachment, whisk the egg whites until stiff peaks form. You should be able to remove the attachment, tilt it upside down, and still see a stiff peak. Place in a separate bowl, and change the attachment to a beater/paddle.
- In a separate bowl, sift together the flour, baking powder, and baking soda.
- Back in the stand mixer cream together the butter and the sugar until well combined. Slowly add the egg yolks, then the milk, then the vanilla extract in that order.
- Lower the speed and slowly add the flour until combined. Remove the bowl from the stand mixer, and using a rubber spatula fold in the egg whites carefully. Spoon the mixture to your buttered baking tray and place in the oven for 30 minutes on convection.
- While it is baking whisk together all of the Tres Leches Cake Liquid ingredients.
- When the cake is baked remove from the oven and stab a bunch with a fork. Pour over the liquid, cover with a lid or plastic wrap and place in the fridge for 4-5 hours.
- When are you getting ready to serve you can begin to make the whipped cream. In a whipped cream dispenser (you can do it with hand beaters or in your stand mixer on whisk, it just takes longer), add the whipped cream ingredients and seal the top. Give it a good few shakes to combine then put it in the fridge. When ready you will put in the Nitrous Oxide canister and pipe it over the cake.
- Remove the now chilled cake from the fridge and if you want you can pipe over the whipped cream and drop a few cherries and you're done, but if you want to make it look pretty like the picture continue on. Take a metal ring mold and cut the cake into circles. While in the mold, pipe a ring of whipped cream and drop a few cherries in the middle. Plate on a small plate or saucer and pour around it some of the tres leches liquid from the bottom of the cake tray. You can dust with cinnamon, but as it was in the liquid and now in the cake, there really isn't a need.