PocketCook

From @Claire Saffitz x Dessert Person

Coffee Tres Leches Cake with Mascarpone

1 hr · Serves 15

1 hrtotal
25 minhands on
33steps
15servings

Watch it

Ingredients

For the sponge cake

  • 8 large eggs, at room temperature
  • 200 g granulated sugar (1 cup), divided
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • 113 g unsalted butter (1 stick), melted and cooled
  • 2 tsp vanilla extract
  • 173 g all-purpose flour (1 1/3 cups)

For the milk soak

  • 240 ml heavy cream (1 cup)
  • 720 ml whole milk (3 cups)
  • 1 14-oz can sweetened condensed milk (about 396 g)
  • 1/8 tsp salt (a pinch)
  • 120 ml coffee concentrate (1/2 cup), such as
  • 4 Cometeer pods, thawed, or 4 shots strong espresso

To assemble

    For assembly

    • 226 g mascarpone cheese (1 cup / 8 oz), chilled
    • 240 ml heavy cream (1 cup), chilled
    • 2 tsp vanilla paste or vanilla extract
    • 85 g dark chocolate bar (about 3 oz, 70% or higher), for grating

    Method

    For the sponge cake

    1. Preheat the oven to 350°F (175°C) with a rack in the center.

    2. Line the bottom edges of an ungreased 13x9-inch baking pan with thin strips of parchment paper, lightly greased on one side to make them stick, to help unmold the cake later without greasing the pan itself.

    3. Place a baking core in the center of the pan if you have one, to help heat reach the middle of the cake evenly.

    4. Separate the 8 eggs, placing the whites into the clean bowl of a stand mixer and the yolks into a separate medium bowl.

    5. Add 100 g (1/2 cup) of the sugar, 1/2 tsp cream of tartar, and 1 tsp salt to the egg whites.

    6. Whip the egg whites on medium speed until frothy, then increase to medium-high and whip until stiff, upright peaks form, 2–4 minutes.

    7. Transfer the whipped egg whites to a large, wide mixing bowl to make folding easier later, and do not wash the mixer bowl.

    8. Add the egg yolks and the remaining 100 g (1/2 cup) of sugar to the mixer bowl.

    9. Beat the egg yolks on high speed until very pale, thick, and ribbon-stage, about 3 minutes.

    10. With the mixer on low, slowly stream in the 113 g melted butter until emulsified.

    11. Add 2 tsp vanilla extract and mix briefly to combine.

    12. Sift the 173 g flour directly into the yolk mixture in two additions, mixing gently on low speed just until combined.

    13. Fold about one-quarter of the whipped egg whites into the yolk batter to lighten it.

    14. Pour the lightened yolk batter back into the large bowl with the remaining egg whites and fold gently with a flexible spatula until uniform with no white streaks, being careful not to deflate the batter.

    15. Pour the batter into the prepared pan and smooth the top into an even layer.

    16. Tap the pan sharply on the counter three times to pop any large air bubbles.

    17. Bake at 350°F (175°C) until the cake is domed, deep golden brown, and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

      Then 25 min of waiting

    18. Invert the cake onto a wire cooling rack immediately after removing it from the oven, leaving the pan over it, and let it cool completely to room temperature.

      Then 45 min of waiting

    For the milk soak

    1. In a large pitcher or bowl with a pour spout, whisk together 240 ml heavy cream, 720 ml whole milk, 1 can sweetened condensed milk, a pinch of salt, and 120 ml coffee concentrate until smooth and fully blended.

    To assemble

    1. Run an offset spatula or butter knife along the edges of the cooled cake pan to loosen the cake from the sides.

    2. Peel off the paper-thin, shiny skin from the top surface of the cake with your fingers to expose the crumb so it can absorb the soak.

    3. Unmold the cake onto a wire rack, peel off the parchment strips from the bottom, and wipe out the baking pan.

    4. Line the clean baking pan with plastic wrap, leaving generous overhang on all sides.

    5. Place the cake back into the plastic-lined pan, crumb-side up.

    6. Poke the top of the cake all over with a toothpick, spacing the holes about 1/2 inch apart.

    7. Slowly pour all of the milk soak evenly over the cake, allowing it to pool on top as it absorbs.

    8. Cover the pan tightly with plastic wrap and refrigerate until the cake has absorbed all of the liquid, at least 8 hours and ideally 24 hours.

      Then 480 min of waiting

    9. Combine 226 g chilled mascarpone, 240 ml chilled heavy cream, and 2 tsp vanilla paste in a medium bowl.

    10. Beat with a hand mixer on medium speed until softly whipped and barely holding its shape, 1–2 minutes.

    11. Invert the soaked cake onto a large rimmed serving platter, remove the pan, and peel off the plastic wrap.

      Use a straw to sip away any excess soak pooled around the platter if there is too much liquid on the tray.

    12. Spread the whipped mascarpone evenly over the top of the cake using an offset spatula.

    13. Microplane the dark chocolate bar over the mascarpone until generously covered.

    14. Slice into 15 equal pieces (a 3x5 grid) and serve cold, spooning any extra soak from the platter over each slice. Serve: holds well

    For assembly

      Get PocketCook

      Free. It puts this on your shopping list, keeps your place, and rings when something is ready.