Here at Plated, we love putting a cheffy spin on our favorite dishes. Whether that’s giving pizza a Southwestern flair, adding beets (yes, beets!) to a decadent chocolate cake, or finding yet another way to express our love of cheese, we’re always down to experiment in the kitchen. Today, our test subject is tres leches cake. We kicked the classic milk-soaked sponge cake up a notch with lemon zest and raspberries for a finished product that will have you going back for seconds. Don’t say we didn’t warn you!
Raspberry-Lemon Tres Leches Cake with Whipped Cream
For the cake:
3⅔ cups cake flour
2 cups granulated sugar
2 tsp baking powder
2 tsp kosher salt
1½ cups whole milk
8 large egg whites at room temperature
1 tbsp vanilla extract or vanilla bean paste
½ teaspoon almond extract
1 cup (2 sticks) butter at room temperature, cut into 1-inch pieces, plus 2 tablespoons to prepare the cake pan
½ cup sour cream
1 pint fresh raspberries
zest of 1 lemon
For the milk mixture:
1 ½ cups whole milk
14 oz sweetened condensed milk
12 fl oz evaporated milk
For the topping:
3 cups (710ml) heavy whipping cream, cold
1 tsp vanilla extract or vanilla bean paste
1 pint raspberries
juice of ½ a lemon
1. Preheat the oven to 350F. Grease a 13″ x 9″ sheet cake with butter, then line with parchment paper and grease parchment paper. Fit stand mixer with a paddle attachment.
2. Add flour, baking powder, salt, and sugar in the bowl of an electric mixer and mix well. In a separate large bowl, add egg whites, milk, vanilla, almond extract, lemon zest, and sour cream. Whisk until well combined.
3. On medium speed, gradually add in room temperature butter to dry ingredients. Mix until just combined. Then, add ½ of the wet mixture into the butter- dry ingredients mixture. Scrape down the sides of the bowl and add remaining wet mixture. Beat until just combined, about 2 minutes. Using a spatula, gently fold raspberries into cake.
4. Pour cake batter into prepared pan and bake until top springs back when touched and a toothpick or sharp knife inserted in middle comes out clean, 35-40minutes. Allow cake to cool completely before moving onto soaking the cake, about 1 hour.
5. Add heavy cream and vanilla extract to the bowl of a stand mixer. Whip at high speed until soft peaks form, about 5 minutes. Cover with plastic wrap and refrigerate until ready to serve.
6. Once cake is baked and cooling, whisk together all three milks in a large bowl and set aside until cake is completely cool.
7. Run a knife along the sides of the cake pan to separate cake from sides of pan. Using a fork, poke holes all over cake. Place cake pan on a rimmed sheet tray (this helps catch any spilled milk when the milk gets poured over). Then, pour milk mixture over cake. Transfer cake to refrigerator and allow cake to soak for at least 1 hour.
8. While cake soaks, place remaining raspberries in a medium bowl. Mix with the juice of half a lemon and set aside to macerate.
9. Cut cake in 12 pieces. Divide between serving plates and top with a dollop of whipped cream and some macerated raspberries.
Did you know Plated also offers dessert? Try it today!Get 25% off your first four weeks of Plated!