Coffee-Caramel Tres Leches Cake

Name: Coffee-Caramel Tres Leches Cake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 12
Cuisine: South American, Latin American
Ingredients: 2 larges eggs plus 4 egg yolks; 340 grams evaporated milk; 237 milliliters chilled heavy cream; 2 Tbsps instant coffee; 340 grams store-bought pound cake, halved lengthwise; 355 milliliters sugar; 397 grams sweetened condensed milk

The recipe Coffee-Caramel Tres Leches Cake could satisfy your South American craving in approximately 2 hours and 5 minutes. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 14g of fat, and a total of 404 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert. A mixture of instant coffee, sugar, pound cake, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes.

Ingredients you will need

Instant Coffee

Sugar

Water

Equipment you will use

Frying Pan

Bowl

Oven

Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth.

Ingredients you will need

Coffee

Sugar

Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides.

Ingredients you will need

Caramel

Equipment you will use

Baking Pan

Let cool until the caramel is no longer sticky, about 10 minutes.

Ingredients you will need

Caramel

Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.

Ingredients you will need

Caramel

Equipment you will use

Frying Pan

Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth.

Ingredients you will need

Sweetened Condensed Milk

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour.

Ingredients you will need

Egg

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Transfer to a rack, remove the foil and let cool 30 minutes.

Equipment you will use

Aluminum Foil

Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)

Ingredients you will need

Caramel

Equipment you will use

Knife