Tipsy Tres Leches

There are different versions of the roots of Pastel de Tres Leches. I like the canned milk connection the most and joke that this cake came from America to Europe, not the other way around, unlike many other desserts. The recipe below is part of my ¡Viva Tequila! Tasting event featuring extra Anejo tequila as an ingredient for the sponge feeding.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F. Measure all ingredients. Line the bottom of 9" x 9" square baking pan with parchment paper.

Step 2

Warm the eggs at room temperature. Separate egg whites and yolks.

Step 3

Beat egg yolks with 4 oz sugar and 2 oz cajeta to the ribbon stage.

Step 4

Beat egg whites with 4 oz sugar and dry egg whites to the stiff peak stage. Fold into beaten egg yolks in three steps.

Step 5

Sift flour mixed with baking powder and fold into eggs foam in 2 steps.

Step 6

Pour the batter into the baking pan. Bake the sponge for 30 minutes. Let the sponge cool to room temperature.

Step 7

Cook 12 oz of evaporated milk down to 8 oz, slowly simmering it with star anise and a split vanilla bean, and seeds scraped. Strain the milk and discard solids. Let it cool to room temperature.

Step 8

Combine condensed milk, cajeta, and tequila first, then add infused with vanilla and star anise evaporated milk. Taste and adjust sweetness if needed. Add some heavy whipping cream if it's too sweet, or some agave syrup if you like it sweeter. Reserve ~1 cup of the milk sauce for serving.

Step 9

Pierce the surface of the sponge using a fork or thin bamboo skewers. Slowly drizzle the milk sauce on the top of the sponge, watching how it is being absorbed. Make sure all sponge is equally soaked with the sauce. Refrigerate for at least 8 hours. At this point, the cake can be put into portions and frozen.

Step 10

Whip cream with powdered sugar and vanilla seeds. Pipe it to decorate every portion of the cake and place a hibiscus flower on the top.

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