All That's Left Are The Crumbs: Cinco Leches - Tres Leches all Grown Up ~ #TheCakeSliceBakers

April 20, 2022

Cinco Leches - Tres Leches all Grown Up ~ #TheCakeSliceBakers

This Tres Leches Cake - a delicious sponge cake soaked with three different

kinds of milk - gets a grown up spin with the addition of a little rum.

This year the The Cake Slice Bakers are baking their way through Zoë Bakes Cakes by Zoē François. It is hard to believe that we are already in the fourth month of baking through this book. Times flies when you are having fun baking cakes. This book has so many cake choices with various levels of difficulty - Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network - two seasons so far, and we are awaiting the announcement of season 3.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Cinco Leches - Tres Leches all Grown Up, Chocolate Pavlova, and Olive Oil-Chiffon Cake. It has been quite a while since I made a Tres Leches cake, so it was my choice for this month.

This cake turned out to be super easy to prepare. Just make sure that you plan ahead so that you can give it a nice long soak and then have time for it to chill in the refrigerator before serving. I do like a good cinnamon cake, but sprinkling cinnamon all over the top of the cake seemed like just to much for me so I mixed cocoa powder and cinnamon and sprinkled that over it instead. It ended up looking like a tiramisu cake, but that kind of made it fun to cut into and have everyone discover that their guess was wrong. Everyone that it was delicious, but I think that next time I will cut down the sweetness in the topping as it seemed just a little over the top for me.

Cinco Leches (Tres Leches all Grown Up)
Printer Friendly Recipe

Ingredients

Cake ~

210g (1¾ cups) all-purpose flour
1½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
8 tbsp unsalted butter
249ml (1 cup) whole milk, at room temperature
110g (½ cup) butter, at room temperature
2 teaspoons vanilla extract
4 eggs, room temperature
350g (1¾ cups) sugar

Milk Soak ~
1 x 396g (14 oz) can sweetened condensed milk
1 x 354ml (12 oz) can evaporated milk
240ml (1 cup) heavy cream
1 teaspoon vanilla extract
30ml (2 tablespoons) rum
Topping ~

360ml (1½ cups) heavy whipping cream
60g (¼ cup) sour cream or crème fraîche
30g (3 tablespoons) powdered sugar
2 teaspoons vanilla extract
cinnamon for dusting

Preparation

Cake ~

Preheat the oven to 165℃ (325°F).
Generously spray a 23cm x 33cm (9×13-inch) baking dish.
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon until well combined
In a separate microwave-safe bowl, combine the whole milk and butter, cover, and heat on low power until the butter is melted, about one minute. Let cool completely, then stir in the vanilla extract.
In a stand mixer fitted with the whisk attachment, whip the eggs on medium-high speed until foamy, return the speed down to low and slowly add the granulated sugar.
Return the speed to medium-high and whip until thick and glossy, about 7 minutes
Reduce the speed to low and slowly add the cooled milk mixture.
Then add the flour mixture in three additions, mixing just until the flour is incorporated after each addition.
Transfer batter to the prepared baking dish.
Bake until a cake tester comes out clean, about 35 minutes.
Let the cake cool for 10 minutes, then poke it with a skewer to create holes in 1.3cm (½-inch) intervals through to the bottom of the cake.
Evenly pour the milk soak evenly over the cake.
Let sit at room temperature until the cake cools to room temperature, then refrigerate, uncovered, for at least 3 hours, but overnight is best.
When ready to serve, let the cake sit at room temperature for 30 minutes

Milk Soak ~

Whilst the cake is baking, pour the condensed milk into a large microwave-safe bowl, cover and microwave on low power for about 10 minutes, stirring every few minutes, until it is thick and slightly darker.
Stir in the evaporated milk and heavy whipping cream, vanilla, and rum; set aside.

Topping ~

In a stand mixer fitted with the whisk, combine the heavy whipping cream, sour cream (or crème fraîche), powdered sugar, and vanilla and whip on medium speed until medium peaks form (about 2 minutes).
Spread the topping over the cake or pipe on the top using a large star tip.
Dust with cinnamon before serving.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.