Description
A soft sponge cake soaked in tres leches and layered with creamy mascarpone and coffee flavors, finished with a cocoa dusting.
Ingredients
Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Tres Leches Soak:
- 1/2 can condensed milk (7 oz sweetened)
- 1/2 can evaporated milk (6 oz)
- 1/4 cup heavy cream
- 1/4 cup strong brewed coffee or espresso
Mascarpone Cream:
- 16 oz mascarpone cheese, softened
- 1 cup powdered sugar
- 2 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For Assembly:
1 tablespoon cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- Whisk flour, baking powder, and salt in a bowl.
- Beat egg yolks with half the sugar until pale. Mix in milk and vanilla.
- Beat egg whites until soft peaks form, add remaining sugar, and beat until stiff peaks form. Fold into yolk mixture, then fold in dry ingredients.
- Pour batter into pan and bake for 20–25 minutes. Cool completely.
- Mix condensed milk, evaporated milk, heavy cream, and coffee to make the soak.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Fold in whipped cream until fluffy.
- Layer cake pieces in a dish, soak with milk mixture, then spread mascarpone cream. Repeat layers.
- Chill for at least 4 hours or overnight. Dust with cocoa powder before serving.
Notes
- Allow the cake to fully cool before soaking to prevent breaking.
- Chill overnight for best flavor and texture.
- Use espresso for a stronger coffee flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes