Coffee Liqueur Tres Leches Cake Shots are bites of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, served in fancy glasses.
This post is sponsored by Kahlua®
You take one look at these refined Kahlúa Tres Leche Shots and you know you want to dig in.
Tres leches (three-milk) cakes are a Latin favorite. A spongy cake soaked in sweet milk sauce, topped with whipped cream. It’s the kind of dessert one never says no to, whatever the consequences.
Now, imagine a bite of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, and served in your fanciest glasses. How can your guests not love it?
As soon as I was invited to create recipes using Kahlúa for the holidays, this was something I wanted to do. The original idea was to make an actual cake, but it occurred to me that a recipe for the holidays had to be better than just a mere cake. It had to be sexy.
And boy, do they ever look sexy! Black tie sexy.
There was just one problem:
My tester (AKA The Husband) loved this so much that he complained they were too small. He was left salivating for the next. But I insist, a fancy party deserves dainty little desserts. Especially served in fancy flute glasses. Leaving your guests begging for more (or the recipe) is part of the satisfaction of successful party.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
Coffee Liqueur Tres Leches Cake Shots Recipe
- 1 tablespoon of butter to grease pan
- 1 tablespoon of flour to dust pan
- 2 medium eggs , separated eggs and yolks1/2 cup of sugar, divided
- 3 tablespoons of unsalted butter (1/4 stick) at room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon of vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup of evaporated milk
- 1/3 cups condensed milk
- 1/4 cup skim milk
- ½ cup of Kahlúa
- 1/2 cup of whipping cream , chilled for a day
- 1/2 cup powdered sugar
- Grease and flour a bread loaf baking pan.
- Heat oven to 350 °F [175 °C].
- Using the wire whisk of your mixer beat the white until they form peaks. Add half the sugar and beat until it is incorporated. Pour into a large bowl and reserve.
- Using the paddle attachment of your mixer beat butter and yolks for 3 minutes at medium high speed.
- Add the remaining sugar and beat until it is light and fluffy and has a very light yellow color (about 5 mins). Add vanilla extract then slowly add the flour until it’s well-mixed. Remove from the mixer.
- Add 1/3 of the egg whites. Using a spatula, fold in the egg whites into the flour mix. Add the remaining white in two steps folding in each time with the spatula.
- Pour batter into the baking pan.
- Bake until a knife inserted in the center comes out clean and it has a golden color on top (about 25 mins).
- Cool to room temperature before removing from the pan.
- ~To finish
- Mix evaporated, skim and condensed milk.
- Cut 6 circles the size of your flute glasses (use a dough cutter or the same flute glass).
- Divide the Kahlúa equally between 6 flute glasses.
- Place the cake circles in each, and bathe with two tablespoons of the three-milk mixture.
- Chill while you continue with the next steps.
- Chill the mixer bowl and wire whisk for 15 minutes.
- Beat the whipping cream over medium high speed until it starts to form peaks (about 3 mins).
- Add the powdered sugar and beat until it is mixed in, but careful not to overdo it or the cream will turn into butter. It should form peaks.
- With a spatula, spoon the whipped cream into a piping bag with a star tip. Pipe a swirl into each glass.
- Keep in the refrigerator until it’s time to serve.