Coffee Liqueur Tres Leches Cake Shots Recipe: a bite of sweet, spongy cake, soaked in milk and Kahlúa, topped with a swirl of cream, served in fancy glasses.
Keyword Christmas, winter
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
Servings 6- 8 shots
Author Clara Gonzalez
1tablespoonof butter to grease pan
1tablespoonof flour to dust pan
2medium eggs, separated eggs and yolks1/2 cup of sugar, divided
3tablespoonsof unsalted butter(1/4 stick) at room temperature
1/2teaspoonof vanilla extract
1/2cupof evaporated milk
1/2cupof whipping cream, chilled for a day
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.
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.
Whisk 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.