Fig Leaf Tres Leches

Classic Tres Leches cake flavored with fig leaf powder.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Lightly grease a 9.45 x 3.94 x 2.56 Inch baking dish.

Step 2

In a medium bowl, whisk together the flour, fig leaf powder, baking powder, and salt.

Step 3

In a small bowl, beat the egg yolks with 2 tbsp sugar until pale yellow, thick, and ribbon-like (about 3 minutes). Stir in the milk and vanilla extract. Gently fold the flour mixture into the yolk mixture until just combined.

Step 4

In a clean, oil-free bowl, whip the 2 egg whites on high speed until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff, glossy peaks form.

Step 5

Fold ⅓ of the whipped whites into the yolk batter to lighten it. Gently fold in the remaining egg whites with a rubber spatula, taking care not to deflate the air bubbles. Pour into the pan, smooth the top, and bake for 20–25 minutes until a toothpick inserted in the center comes out clean.

Step 6

Place the pan on a wire rack and let it cool completely to room temperature (about 45–60 minutes).

Step 7

Whisk the sweetened condensed milk, evaporated milk, heavy cream, fig leaf powder, and vanilla together in a pitcher. Poke the cake thoroughly down to the bottom with a chopstick. Pour the soak in 4 batches over 15 minutes to allow proper capillary action through the sponge without floating the top.

Step 8

Cover tightly and refrigerate for a minimum of 4 hours, preferably overnight. Right before serving, whip the cold heavy cream and powdered sugar to medium-stiff peaks, spread over the cake, and dust with fig-leaf powder + sugar mix.