Coffee-Caramel Tres Leches Cake
Pound Cake Flan This week, I was looking for an updated Tres Leches dessert to end an upcoming Italian Feast. I have already shared another Tres Leches dessert that is also excellent. In the spirit of Ina Garten, I...
This week, I was looking for an updated Tres Leches dessert to end an upcoming Italian Feast. I have already shared another Tres Leches dessert that is also excellent. In the spirit of Ina Garten, I wanted something that was memorable finish to the traditional Italian meal, but not the trouble of a Tiramisu . I could not get the coffee and caramel flavors out of my mind as the cornerstones to this dessert. I remembered an Aunt serving a Flan that reminded me of this recipe I uncovered on The Food Network. What I loved about the recipe was the start with a store-bought pound cake! I am all about some time-savings and creating a memorable ending. There were some other added benefits to this recipe, as it can be made-ahead and it was very simple!
Sometimes, I just need someone to test a recipe. I have called on many friends to taste test creations and give me candid feedback. I have learned that I must be open to this feedback. I have had a grave fail in a Lentil Loaf from too many testers and I still hear the stories of this meatloaf make-over. I appreciate my “Mikey” who will try just about anything and he has been known to make some excellent suggestions. I have a neighborhood that also complies when I ask for opinions about new creations. This week, I asked some dear friends if they would taste-test this Tres Leches Cake post a Greek themed dinner. It is a tough job, but someone has to do it! The people have spoken and they agreed that this will be a perfect end to the upcoming Italian Feast. The Coffee and Caramel finish was strong but the perfect punctuation to this dessert. “Mikey” does not like coffee so he abstained from this vote.
Here’s a great and simple way to dress-up a store bought or frozen pound cake.
Coffee-Caramel Tres Leches Cake
– Recipe from The Food Network
- 2 tablespoons instant coffee
- 1 1/2 cups sugar
- 12 -ounce store-bought pound cake, halved lengthwise
- 2 large eggs plus 4 egg yolks
- 14 -ounce can sweetened condensed milk
- 12 -ounce can evaporated milk
- 1 cup chilled heavy cream
- 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.
- Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth.
- Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
- 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.
- Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. 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.
- Transfer to a rack, remove the foil and let cool 30 minutes.
- 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.)
- If desired, beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.
Always remember to include a strong finish to any gathering.