Sunday, April 7, 2019

Double-Decker Guava Tres Leches Cake #RecipeTesting #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples 
from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

When I received a package from Torani, one of the many event sponsors of the upcoming #BrunchWeek, I placed the three bottles on the dining room table. I received guava syrup, lavender syrup, and salted caramel. Familiar with the exercise, my trio started brainstorming. I heard: cheesecake, steamers, soda, and more. For some reason I had a tres leches cake in mind.

Years ago, when we were in Costa Rica for my dad's birthday, we had a tres leches cake. I've made a version with fresh mangoes. So, I decided to give it a shot with the guava syrup from Torani. Oh, and for those who don't speak Spanish, or haven't had this cake, tres leches means 'three milks.' That mixture is drizzled over a sponge cake. It is surprisingly easy and not at all soggy.

Ingredients makes two 9" layers for a double-decker cake
 Cake
  • 1/2 C butter + some for prepping your baking pans (I used two 9" rounds)
  • 1 C flour
  • 1 C organic granulated sugar
  • 1 T guava syrup (prefer Torani)
  • 1 t pure vanilla extract
  • 1/3 C organic heavy cream
  • 5 eggs, separated
  • 1-1/2 t baking powder
  • Also needed: parchment paper, skewer

Tres Leches
  • 1 can evaporated milk (12 ounces)
  • 1 can sweetened condensed milk (14 ounces)
  • 1 C organic heavy cream
  • 1 T guava syrup (prefer Torani)

Finishing
  • 1 C organic heavy whipping cream
  • 1 t guava syrup
  • zest from 1 organic orange
  • organic flower petals
Procedure

Cake
Preheat the oven to 350 degrees F. Prepare a baking dish by rubbing it with butter and placing a piece of parchment paper in the bottom. 

Melt the 1/2 C butter in a small skillet until it just begins to brown. Remove from heat.

Separate your eggs, placing yolks in a larger mixing bowl and whites in a smaller one. Into the same bowl as the yolks, add in the flour, sugar, vanilla, guava syrup, and baking powder. Whisk to combine. Add in the browned butter and 1/2 C heavy whipping cream. Stir to incorporate.


Beat your egg whites until soft peaks form. Gently fold them into your batter. Try not to deflate the egg whites too much.


Spoon batter into prepared dish and bake for 30 minutes, until golden on top and spongy to the touch.


Remove the cake from pan and cool on a wire rack for 20 minutes.

Tres Leches
In the meantime, whisk together the three milks: evaporated milk, condensed milk, cream, and guava syrup. Pour into something from which you can pour easily; I used a measuring cup.
  

Once the cake is cool, poke cake with a skewer or fork to help the milks absorb. Slowly pour the tres leches mixture over each cake, in batches, allowing each round to soak in. I did this about 6 to 7 times to get all of the liquid poured and absorbed. Refrigerate until ready to serve.

Finishing
Invert one cake layer onto your serving platter and set aside. In a medium mixing bowl, beat whipping cream with guava syrup until peaks form. Spoon 1/3 of the mixture onto the cake layer and spread to within an inch of the edge. Invert the second cake layer on top of the whipping cream.

Spoon the remaining whipped cream over the cake and spread over the top and along the sides.


Grate zest over the top and garnish with flower petals. Serve immediately.


My guys asked where the mango was and why there were flowers on the top. Because it makes it pretty, I retorted. "Pretty is overrated," they objected.

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