Description
Sourdough Tres Leches Cake is a decadent and moist dessert that combines the tangy depth of sourdough starter discard with the rich creaminess of three types of milk. This cake is soaked in a luscious milk syrup, chilled for a full day to develop flavor, and topped with fluffy homemade whipped cream for a perfect balance of texture and sweetness.
Ingredients
Cake
- 140 grams flour (1 cup)
- 8 grams baking powder (2 teaspoons)
- 2 grams salt (1/4 teaspoon)
- 5 eggs (separated)
- 240 grams sugar, divided (1 cup + 3 tablespoons)
- 100 grams milk (1/3 cup)
- 120 grams sourdough starter discard (1/2 cup)
- 8 grams vanilla bean paste (2 teaspoons)
Milk Syrup
- 354 grams evaporated milk (12 ounces)
- 397 grams sweetened condensed milk (14 ounces)
- 90 grams heavy whipping cream (1/3 cup)
Whipped Cream Topping
- 450 grams heavy whipping cream (1 pint)
- 32 grams powdered sugar (4 tablespoons)
- 2 grams vanilla bean paste (1/2 teaspoon)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and butter a 9×13 inch glass baking dish to prevent sticking. Set aside for later use.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt to ensure even distribution. Set aside.
- Combine Sourdough Mixture: In a separate glass measuring cup, whisk together the milk, sourdough starter discard, and vanilla bean paste until combined. Set aside.
- Separate Eggs: Separate the eggs into two bowls, keeping yolks and whites apart for different preparation steps.
- Beat Egg Yolks: Using a hand mixer on high speed, beat the egg yolks together with 180 grams (3/4 cup + 2 tablespoons) of sugar until the mixture becomes light and pale yellow, approximately 1-2 minutes. Stir in the sourdough discard mixture until fully integrated.
- Beat Egg Whites: In a clean bowl, beat the egg whites on high speed until soft peaks form, about 1 minute. Gradually add 60 grams (heaping 1/4 cup) of sugar while continuing to beat until stiff peaks form, roughly another minute.
- Combine Batter: Pour the egg yolk mixture into the flour mixture and gently fold with a spatula until the dry ingredients are just incorporated. Carefully fold in the whipped egg whites until no streaks remain, maintaining the airy texture.
- Bake Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 27 to 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Milk Syrup: While the cake bakes, whisk together evaporated milk, sweetened condensed milk, and 90 grams (1/3 cup) heavy whipping cream in a large glass measuring cup for the milk syrup.
- Soak Cake: Once the cake has cooled to room temperature, poke holes all over the surface using the prongs of a fork. Slowly pour the milk syrup evenly over the cake, allowing it to soak deeply into the crumb.
- Chill Cake: Cover the cake tightly with aluminum foil and refrigerate for at least 24 hours, and up to 48 hours, so the flavors meld and the cake becomes moist.
- Make Whipped Cream Topping: In the bowl of a stand mixer fitted with a whisk attachment, combine cold heavy cream (450 grams), powdered sugar, and vanilla bean paste. Whisk on high speed for 1 to 2 minutes until thickened and spreadable.
- Serve: Spread the whipped cream topping evenly over the soaked cake. Optionally, garnish with fresh fruit or a sprinkle of ground cinnamon before serving. Enjoy your rich and flavorful Sourdough Tres Leches Cake!
Notes
- For best results, use sourdough starter discard that is unfed or recently discarded to avoid overpowering flavors.
- Ensure egg whites are beaten to stiff peaks for a light and fluffy cake texture.
- Allowing the milk syrup to soak overnight is essential for moistness and flavor development.
- Use a glass baking dish to evenly conduct heat and avoid metallic flavors.
- Make sure the heavy cream for whipping is cold to achieve better volume and stability.
- The cake keeps well refrigerated for up to 48 hours; longer storage may change texture.
- Optional toppings include fresh berries, ground cinnamon, or toasted coconut for added flavor contrast.
