Vietnamese Coffee Tres Leches Cake with Salted Whipped Cream

• porções: 15 servings
• tempo total: 2 hours 40 minutes

Ingredientes

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 cup cocoa powder

1/2 teaspoon kosher salt

5 whole eggs, separated

1 cup sugar

1/2 cup milk

1 teaspoon pure vanilla extract

1/4 cup instant coffee powder

One 14-ounce can evaporated milk

One 12-ounce can sweetened condensed milk

1/2 cup whole milk

2 tablespoons instant coffee powder

2 cups heavy cream

1 cup confectioners’ sugar

1/2 teaspoon kosher salt

Instruções

Preheat the oven to 350 degrees F.

To make the batter: In a medium bowl, combine the flour, baking powder, cocoa powder and salt. Separate the eggs and place the whites in one medium mixing bowl and the yolks in another medium mixing bowl.

Add 3/4 cup of the sugar to the bowl with the egg yolks and beat on high speed with an electric mixer fitted with the whisk attachment until the yolks are pale yellow. Add the milk, vanilla and instant coffee and whisk to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined making sure not to over-mix. At this stage it’s okay if the mixture has lumps.

Use clean beaters to beat the egg whites on high speed until frothy. Slowly beat in the remaining 1/4 cup sugar. Whip into stiff peaks form and the whisk when lifted holds a peak. Fold the beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour the batter into an ungreased 9-by-13-inch pan and smooth it into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and let the cake cool completely in the pan.

Once the cake has cooled, make the soak: Combine the evaporated milk, sweetened condensed milk, whole milk and instant coffee in a small bowl. Use a fork to poke holes all over the top of the cooled cake. Slowly pour the soak mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk.

To serve, make the topping: Whip the heavy cream, confectioners’ sugar and salt until stiff peaks form. Smooth the cream over the top of the cake. Enjoy!

Nutrição

• Calorias: 394
• Gordura Total: 19g
• Gordura Saturada: 11g
• Colesterol: 114mg
• Sódio: 274mg
• Carboidrato Total: 50g
• Fibra Dietética: 1g
• Açúcares Totais: 41g
• Proteína: 9g