Featured Recipe
Tres Leches Raspberry Cake Twist
By Kate
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A moist three-milk sponge cake soaked with a sweetened oat milk and cream blend. Lightly sweetened whipped coconut cream topping, dotted with fresh mixed raspberries and a sprinkle of toasted coconut flakes for texture. Uses a mix of all-purpose and almond flour for subtle nutty depth. Egg yolk swap option included. Roasting raspberries intensifies flavor. Visuals: golden crust, tender crumb, silky soak, fluffy cream, jewel-like raspberry bursts.
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Prep:
45 min
Cook:
35 min
Total:
Serves:
12 to 16 servings
cake
dessert
raspberry
tres leches
coconut
Introduction
Trap air in eggs — eggs beaten till ribbon thick. The secret to sponge that drinks milk without falling apart. Triangle of three milks, yes, but here, an oat milk twist slows sweetness, lends that gentle grassy note familiar in northern kitchens. Almond flour addition is subtle; doesn’t weigh — just texture, crumb honesty. Butter instead of oil for flavor, not just mouthfeel. Think layers: airy crumb, rich soak, whipped coconut cream settles on top, pillowy and not over sweetened. Raspberries fresh or flame kissed, summer burst or winter reminder. Toasted coconut? Crunch where none expected.
Ingredients
Milk Soak
- 1 can 300 ml sweetened condensed milk
- 1 can 350 ml evaporated oat milk (or regular evaporated milk)
- 100 ml (1/3 cup plus 2 tbsp) heavy cream
- 450 ml (1 3/4 cups) cold coconut cream (chilled overnight)
- 45 ml (3 tbsp) powdered sugar or maple syrup
- 1 tsp vanilla extract
- 1 liter fresh raspberries (mixed colors if possible)
- 3 tbsp toasted coconut flakes (optional)
Topping and Garnish
About the ingredients
Flour combo upgrades structure; almond flour lightens the often dense tres leches base but watch: too much and cake falls apart. Substitute almond flour with finely ground oat flour but expect textural difference. Eggs: more yolks equals richer crumb, but more whites = better lift. Melted butter must be temperate, never hot; hot fat quick cooks eggs and you lose volume fast. Evaporated oat milk offers subtle plant complexity, but whole milk evaporated works fine. Sweeteners: powdered sugar works better for coconut cream than granulated for less grit. Toast coconut flakes yourself; store-bought can have oils causing spoilage.
Method
Cake Preparation
- Preheat oven to 175°C (350°F). Set rack center. Butter or spray a 33 x 23 cm (13 x 9 in) pan. Sift together all-purpose flour, almond flour, baking powder, salt. Set aside.
- Using electric mixer, beat eggs, sugar, and vanilla on high for about 9 minutes until pale, thick, ribbon stage. Longer beating traps air, key for lift. Fold dry ingredients in gently with whisk or spatula, don't overmix or lose volume.
- Slowly drizzle in melted butter, folding carefully. Butter mustn't be hot or will cook eggs; cool to warm. Pour batter into prepared pan; smooth surface gently with spatula.
- Bake 30 to 35 minutes. Watch edges for golden color; top should spring back slightly when touched. Insert toothpick in center, clean or with moist crumbs signals readiness. Overbaking dries cake, underbaking creates soggy sponge.
- Remove from oven. Immediately poke dozens of small holes across surface with skewer or chopstick — this lets soak penetrate deeper. Use patience, don't rush holes.
- Whisk condensed milk, evaporated oat milk, and heavy cream in bowl until homogeneous. Pour slowly and evenly over hot cake starting from center. Let absorb fully before adding next amount. This gradual soaking prevents puddles and oversaturation. Use back of spoon to level milk gently if needed.
- Allow cake to cool completely at room temperature. No fridge yet; cold soak can toughen crumb prematurely.
- Chill coconut cream bowl and beaters ahead. Whip coconut cream, vanilla, and powdered sugar on medium-high until firm peaks form. Coconut cream behaves differently; overwhipping turns grainy and oily, watch closely.
- Spread whipped cream evenly over cooled cake. Scatter fresh raspberries on top. For added texture and flavor, sprinkle toasted coconut flakes over berries—adds a nutty crunch and visual contrast.
- Optionally, roast raspberries for 5 minutes at 180°C before topping for more intense aroma and reduced water content. Cool completely before decorating.
- Refrigerate the cake for 1 to 2 hours before serving to let flavors marry and soak set.
- Slice carefully with sharp serrated knife. Wipe knife between cuts to maintain clean edges.
- Serve chilled or at room temperature depending on preference.
Milk Soak
Topping and Garnish
Technique Tips
Air in eggs takes time and patience; don’t rush beating. Spot takes 9+ minutes usually. Use room-temp eggs. Folding dry into wet must be slow, gentle; use spatula, coax, no splashy mixing. Butter in drips protects whipped air bubbles; too hot, you scramble. Cake done when golden edges, no wet spots; skewer test no simple; wet crumbs mean needs more time. Holes allow milk soak deep, avoid puddles; too many holes create crumb collapse risk, too few and top stays dry. Milk soak gradual; watery soak yields soggy mess, careful with temperature — warm cake absorbs better. Whipping coconut cream different beast; chill deep for hours, watch sharp peaks; overbeat separates. Roasting raspberries evaporates water; caramelizes sugars for deeper flavor. Rest cake chilled before slicing, knife warm or serrated for clean cuts.
Chef's Notes
- 💡 Eggs crucial. Beat them till ribbon stage; air is your friend here. 9 minutes, ensure thick and pale. Room temp — important factor. Cold eggs won’t fluff.
- 💡 Baking temp matters; oven at 175°C works well. Bake until edges golden and springs back. Skewer test, clean or wet crumbs; adjust bake time accordingly.
- 💡 Milk soak trick—whisk ingredients till no lumps. Slow pour on warm cake, start from center. Avoid puddles on top. Let absorb fully. Patience saves sogginess.
- 💡 Chill that coconut cream, deep chill overnight. Whip till firm peaks but don’t overdo it — grainy mess if you go too far. Watch closely.
- 💡 Raspberries? Roast for more flavor. 180°C for 5 minutes. Caramelizes sugars, brings out aroma. Fresh on top after cooling — adds texture. Contrast too.
