Café Tres Leches

We had the privilege of teaming up with Zara Abbasi, award-winning pastry chef and one of Little Rock's favorites, to create a creamy Café Tres Leches cake. She helped us to develop a unique dessert made complete with life-changing Westrock coffee!


For the Coffee Sponge Cake...

 

Ingredients

  • 6 large eggs, separated
  • ¾ tsp salt
  • 1 ¾ cups sugar
  • 1 ½ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • 2 ½ tsp vanilla extract
  • ¾ cup whole milk
  • 2 tbsp espresso powder or instant coffee

 

Instructions

  1. Preheat oven to 350ºF
  2. Grease a baking dish, set aside
  3. Beat yolks with sugar
  4. Add in milk, vanilla, espresso powder (or instant coffee), flour, and baking powder
  5. Blend until just mixed
  6. In a separate bowl or a mixer, slowly whip egg whites and salt until stiff peaks form
  7. Fold egg whites into the original yolk mixture slowly - It's important to not deflate the whipped whites
  8. Pour into baking dish and bake for 40-45 minutes or until cake is completely set 

 

For the Leches Mixture...

Ingredients

  • 1 can evaporated milk
  • 1 can condensed milk
  • 2 cups strongly brewed Westrock coffee - We recommend our East African Blend

 

Instructions

  1. Combine all ingredients in a bowl, set aside
  2. Poke holes in the cake 1” apart with the end of a spoon
  3. Pour mixture all over the cake - Add mixture until the cake is completely moist
  4. Let cool in the fridge overnight or at least 4-6 hours
  5. Serve topped with whipped cream and garnished with espresso powder