Prepare for a delightful culinary adventure where the vibrant flavors of Thai tea meet the decadent richness of a tres leches cake. This unique fusion dessert masterfully blends the aromatic spices of strong brewed Thai tea with the creamy, milk-soaked texture of a classic tres leches. Imagine the soft, spongy cake layers infused with the sweet and subtly spiced Thai tea, perfectly complemented by a luscious topping that will tantalize your taste buds. The combination is surprisingly harmonious, offering a complex yet balanced dessert experience unlike any other.
This recipe expertly guides you through creating this extraordinary Thai Tea Tres Leches Cake from start to finish. From preparing the perfectly brewed Thai tea to assembling the layers and creating the irresistible topping, every step is clearly explained, ensuring a successful and delicious outcome for even novice bakers. Ready to embark on this exciting baking journey? Let's get started with the step-by-step instructions below!
Tools Needed
- Mixer
- Baking pan (9x12 inches)
- Whisk
- Saucepan
Ingredients
- Egg yolks: 6
- Egg whites: 5
- Fresh milk: as needed
- Vanilla extract: as needed
- Sugar: as needed
- Wheat flour: as needed
- Baking powder: as needed
- Salt: a pinch
- Unsweetened condensed milk: as needed
- Evaporated milk: as needed
- Thai tea leaves: as needed
- Mascarpone cheese: as needed
- Sugar (for mascarpone cream): as needed
- Vanilla icing (for mascarpone cream): as needed
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Combine egg yolks, fresh milk, and vanilla extract. Mix well.
- Beat egg whites into stiff peaks using a mixer. Gradually add sugar while beating.
- In a separate bowl, gently fold the dry ingredients (flour, baking powder, salt) into the egg yolk mixture.
- Gently fold the egg white mixture into the egg yolk mixture until just combined.
- Pour batter into a prepared baking pan and bake at 180 degrees for 30 minutes.
Step 2. Make the Thai Tea Tres Leches Mixture
- Combine fresh milk, evaporated milk, sweetened condensed milk, and Thai tea leaves. Simmer gently, then let cool.
Step 3. Soak and Chill the Cake
- Once the cake is cool, poke holes all over it and pour the three-milk mixture over it, allowing it to soak completely.
Step 4. Prepare and Serve
- Prepare the mascarpone cream by combining mascarpone cheese, sugar, and vanilla icing.
- Serve the cake with mascarpone cream.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Add a little vinegar or lemon juice to the egg whites to help stabilize them.
- Don't overmix the batter.
- Line the bottom of the baking pan with parchment paper to prevent sticking.
- Let the cake cool completely before adding the three-milk mixture.
- Allow the cake to soak in the three-milk mixture overnight for best results.
- Foiling the cake pan can make it easier to remove the cake.
Nutrition
- N/A
FAQs
1. Can I use instant Thai tea mix instead of brewing tea from scratch?
Yes, you can! Just follow the package directions for the amount of water to use and ensure it's strong enough for good flavor.
2. How far in advance can I make the cake?
The cake is best served the day it's made, but it can be made a day ahead and stored, covered, in the refrigerator. Let it come to room temperature before serving.
3. What kind of milk is best for the tres leches mixture?
Whole milk, evaporated milk, and sweetened condensed milk are traditional for tres leches, and work best here to create a rich and creamy texture.
This Thai Tea Tres Leches Cake is a true testament to the magic of culinary fusion, seamlessly blending familiar flavors into a surprisingly harmonious and unforgettable dessert. The unique combination of textures and tastes will impress your friends and family, making it the perfect showstopper for any occasion. Enjoy the sweet reward of your baking efforts – a slice of paradise awaits!