Matcha Tres Leches Cake / 抹茶トレスレッチェケーキ
Matcha Tres Leches Cake is a delightful Japanese twist to a favorite Mexican cake.
Servings: 6
Equipment
- Electric beaters OR stand mixer
Ingredients
- 1 cup pastry or all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp matcha
- 5 eggs (large) separated
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/4 cup whole milk
Whipped Cream Topping
- 16 oz heavy whipping cream
- 3 tbsp sugar
- 2 tbsp matcha
- matcha for topping, optional
Instructions
- Preheat the oven to 350 degress F. Lightly spray a 9x13" pan with non-stick cooking spray.
- In a medium bowl, sift flour, baking powder, matcha, and salt in a large bowl. Separate the eggs into two separate bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed using an electric beater or stand mixer until yolks are pale yellow (think post-its). Add the 1/3 cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently until combined (don't over-mix).
- Using electric beaters or a stand mixer, beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks are seen. (For those new to merengue, you want to be able to turn your bowl upside down without anything falling out, and that's how you know you have stiff peaks!)
- Fold egg whites into the batter gently, until just combined. Pour batter into the prepared pan. Make sure to smooth it into an even layer so your cake doesn't have divots in it.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled completely, use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
- Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk mixture.
- In the meantime, to make the whipped topping, whip the heavy cream, sugar, matcha, and vanilla until you see stiff peaks. Keep an eye on the whipping mixture - it can be really easy to over-mix whipped cream. Smooth over the top of the cake. If desired, sprinkle matcha on top through a sieve. Enjoy!
Notes
Recipe by Marion Amira (instagram.com/marionismagical)