About
The Rustic Tres Leches gets to the heart of the beloved Latin American dessert, and wow! You can see why with just one bite! The cake is already moist and tender, but soaking each layer in a mixture of three different sweet and creamy milks ensures there are no dry bites or any boredom to be found! Topped with tangy mascarpone frosting and fresh berries, Rustic Tres Leches feels 5-star no matter what the name suggests! It certainly tastes that way!
Ingredients
- For the sponge cake:
- 6 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 6 cups mixed berries, of your choice, such as strawberries, blueberries, raspberries, or blackberries
- For the mascarpone frosting:
- 1 (16-ounce) container mascarpone cheese, softened
- 2 teaspoons vanilla extract
- 2 tablespoons sweetened condensed milk, optional
- 1 cup confectioners' sugar
- 2 cups heavy cream, chilled
- For the tres leches:
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line two (8-inch) cake pans with parchment paper.
Step 3 -In the bowl of a stand mixer, add the eggs, the granulated sugar, and 1 teaspoon of the vanilla and beat on high speed until the mixture is fluffy, voluminous, and pale in color, about 7-10 minutes.
Step 4 -In a separate bowl, add the flour and the baking powder and whisk to combine.
Step 5 -Add the flour mixture to the egg mixture in thirds, folding them together gently but thoroughly after each addition. Make sure to mix from the bottom of the mixing bowl.
Step 6 -Divide the cake batter evenly between the prepared cake pans and level the batter.
Step 7 -Bake until the tops of the cakes turn a rich golden-brown color, about 20-22 minutes.
Step 8 -Transfer the cakes immediately from the oven and run a knife along the edges of both pans to release the cakes.
Step 9 -Invert the cakes onto a cooling rack and remove and discard the parchment paper.
Step 10 -Allow the cakes to cool completely.
Step 11 -In a large mixing bowl, add the mascarpone cheese, the remaining vanilla, 2 tablespoons of the sweetened condensed milk, and the confectioners' sugar and then, using an electric hand mixer on medium speed, beat until the mixture is smooth and creamy.
Step 12 -Add the heavy cream to the mascarpone mixture and beat, starting at a slow speed and gradually moving to high speed, until the frosting forms stiff peaks, about 3-4 minutes.
Step 13 -Keep the frosting refrigerated until ready to assemble the cake.
Step 14 -In a large measuring cup, add the remaining sweetened condensed milk, the evaporated milk, and the whole milk and whisk to combine, about 1 minute. Set the tres leches aside.
Step 15 -Wash the berries and lay them out on paper towels to dry. Optionally, slice the berries.
Step 16 -With a long, serrated knife, split each of the cooled cakes in half horizontally for a total of 4 cake layers.
Step 17 -Place 1 of the cake layers on a cake stand.
Step 18 -Using a spoon, soak the cake layer generously with about 1/4 of the tres leches.
Step 19 -Add about 1/4 of the mascarpone frosting onto the top of the soaked cake layer and evenly spread it to the edges.
Step 20 -Top the frosting layer with about 1/4 of the assorted berries, pressing the berries lightly into the frosting.
Step 21 -Add 1 of the remaining cake layers on top of the berry layer. Top the new cake layer with about 1/3 of the remaining tres leches, 1/3 of the marscapone frosting, and 1/3 of the remaining berries.
Step 22 -Repeat this layering process again using 1 of the remaining cakes and about 1/2 of the remaining tres leches, 1/2 of the remaining mascarpone frosting, and 1/2 of the remaining berries.
Step 23 -Soak the remaining cake with the remaining tres leches.
Step 24 -Invert the soaked cake layer and place it on top of the stacked cakes.
Step 25 -Frost the top of the cake with the remaining mascarpone frosting.
Step 26 -Garnish the cake with the remaining berries.
Step 27 -Serve.
