A delicious, moist and caffeinated take on the classic Latin American dessert. This Turkish coffee Tres Leches cake is the perfect dessert after a long day of fasting. It can be prepared up to a day ahead and it stays well in the fridge. The recipe is also very versatile and can be adapted to any flavor you choose as long as you start with excellent quality ingredients such as SpinneysFOOD!
Turkish Coffee Très Lèches with Cardamom
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
A delicious, moist and caffeinated take on the classic Latin American dessert. This Turkish coffee Tres Leches cake is the perfect dessert after a long day of fasting. It can be prepared up to a day ahead and it stays well in the fridge. The recipe is also very versatile and can be adapted to any flavor you choose as long as you start with excellent quality ingredients such as SpinneysFOOD!
Ingredients
9x13 baking dish
- 1 cup all-purpose flour, SpinneysFOOD
- 1 1/2 tsp baking powder, SpinneysFOOD
- 1/4 tsp fine crystal sea salt, SpinneysFOOD
- 5 large eggs, room temp SpinneysFOOD
- 1 cup caster sugar, divided
- 1/3 cup whole milk, SpinneysFOOD
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1 tsp cardamom, SpinneysFOOD
- 1 tsp cinnamon, SpinneysFOOD
- 1/4 tsp fine crystal sea salt, SpinneysFOOD
Milk Mixture:
- 354ml can evaporated milk (minus 1/2 cup)
- 414ml can sweetened condensed milk
- 1/4 cup whole milk, SpinneysFOOD
- 1/2 cup brewed Turkish pure coffee dark roast, SpinneysFOOD
Toppings
- 350ml whipping cream
- 1/2 tsp vanilla extract
- 10 medjool dates, sliced in length, SpinneysFOOD
- 1/3 cup pistachios, roughly chopped, SpinneysFOOD
- edible flowers, SpinneysFOOD
Method
- 1)
Preheat oven to 180C.
- 2)
In a medium bowl, combine flour, baking powder, cardamom, cinnamon, and salt. Separate eggs into two bowls.
- 3)
In one bowl, whisk egg yolks with 3/4 cup sugar, 1/3 cup milk, and vanilla until pale.
- 4)
Fold in flour mixture and chocolate chips.
- 5)
In the other bowl, beat egg whites with remaining 1/4 cup sugar until stiff peaks form, then fold into batter.
- 6)
Bake for 25-35 minutes.
- 7)
Mix 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup coffee, and 1/2 cup milk. Poke holes in cooled cake, pour milk mixture over.
- 8)
Refrigerate for at least 1 hour or overnight.
- 9)
Whip 1 cup cream with vanilla, spread over cake and decorate with dates, pistachios, and flowers.
- 10)
Store covered in fridge for 3-5 days.