Happy Mother's Day
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
- Preheat oven to 350ºF
- Grease a baking dish, set aside
- Beat yolks with sugar
- Add in milk, vanilla, espresso powder (or instant coffee), flour, and baking powder
- Blend until just mixed
- In a separate bowl or a mixer, slowly whip egg whites and salt until stiff peaks form
- Fold egg whites into the original yolk mixture slowly - It's important to not deflate the whipped whites
- 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
- Combine all ingredients in a bowl, set aside
- Poke holes in the cake 1” apart with the end of a spoon
- Pour mixture all over the cake - Add mixture until the cake is completely moist
- Let cool in the fridge overnight or at least 4-6 hours
- Serve topped with whipped cream and garnished with espresso powder
