Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option with a similar sweetness.

Preheat the oven to 350°F (175°C).

Prepare a 13x9 inch pan with neutral oil and parchment paper on the bottom only.

Mix all-purpose flour, baking powder, and kosher salt in a bowl for dry ingredients.

In a separate bowl, whip 1.25 cups of heavy cream to medium peaks and set aside.

In another bowl, crack 7 large eggs and add 1 cup of granulated sugar, then whip until the mixture is light and tripled in volume.

Sift in the dry ingredients in thirds, mixing on low speed until just incorporated.

Fold the whipped cream into the egg mixture gently to maintain volume.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 25-30 minutes.

Allow the cake to cool completely in the pan.

In a separate bowl, whisk together 4 cups of heavy cream, 2 cups of whole milk, and sweetened condensed milk for the soak.

Poke holes all over the cooled cake with a fork.

Slowly pour the milk mixture over the cake, allowing it to soak in.

Refrigerate the cake for at least 2 hours or overnight.

Spread whipped cream over the soaked cake and sprinkle with cinnamon and toasted hazelnuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens