Maple Tres Leches Cake

Recipe By: Laura Sorkin

     Tres Leches cake is a sponge cake that has been soaked with three types of milk; sweetened condensed, evaporated, and fresh milk. It is rich and always moist, given the extra, creamy liquid. 

     While keeping the method, we thought we would switch out the sweetened condensed with our pure or barrel-aged maple syrup, in order to give it some more oomph. The results were phenomenal. The maple flavor is subtle but gives the cake a sweet complexity and richness.

     Since we replaced one of the types of milk, it should technically be called Dos Leches Cake but we will just call it ‘a keeper’.

Maple Tres Leches Cake

Servings

8-10

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

1 cup all purpose flour

1 ½ tsp baking powder

¼ tsp salt

5 eggs, separated

1 cup granulated sugar (portioned into ¾ cup and ¼ cup)

⅓ cup whole milk

1 tsp vanilla

12 oz can evaporated milk

⅓ cup whole milk

1/3 cup Sugarmaker’s Cut pure maple syrup or any Runamok Barrel-Aged Maple

1 ½ cup heavy cream

1 Tbsp any Runamok Maple Syrup

Ground cinnamon (optional)

Sliced strawberries (optional)

Instructions

Preheat oven to 350°.

In a small bowl, sift together flour, baking powder, and salt.

In a medium bowl or in a standing mixer, combine the egg yolks and ¾ cup sugar. Beat until the color lightens to a lemon yellow and most of the sugar has dissolved. Add milk and vanilla and combine.

In a separate bowl, whip the egg whites until stiff. Slowly add the remaining ¼ cup sugar and whip until glossy.

Add the flour to the egg yolk mixture and blend, but don’t overmix. Fold in the egg whites. 

Pour into an ungreased 9 x 12 pan and bake in the oven until a fork inserted comes out clean - 25 - 30 minutes. Set aside to cool completely.

In a small bowl, combine evaporated milk, whole milk, and maple syrup. With a fork, poke holes all throughout the cake and then pour the milk mixture evenly over it. Let the milk absorb completely, then cover and chill in the fridge.

When ready to serve, whip the cream until stiff peaks form. Add a tablespoon of maple syrup or more to taste. Spread the whipped cream over the chilled cake. Sprinkle the top with a little ground cinnamon (optional) and serve with sliced strawberries (also optional).

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