Kaluha Tres Leches Cake

The was hatched when I decided I wanted tiramisu on my birthday. Living in rural-ish China, however, made that difficult. I was bound and determined to have that taste on the 24th celebration of me breathing air, but I couldn't find mascarpone. So, I retreated and went with plan B - tres leches cake.

Then thought, 'Wait, no, I want COFFEE tres leches!'

Then, 'Wait no, I want BOOZY, coffee tres leches!'

Thus, this fortuitous Frankenstein of a cake was born.

And, wow...... that is all I can say.

Wow.

This cake is good. It is decadent but not too sweet, moist but not soggy, and...you should probably make two. Or three. Do not make just one for a party. I took this to my very small birthday party. There were 8 people there, and we finished this cake. Everyone had seconds.

What's even more amazing about this cake is that it's BETTER the next day. Yes. I said better. This isn't a cake that'll dry out and become a vanilla flavored foam mattress with chalky frosting. No. The next day, this is as dense and moist as it was before, but with the benefit of all of the flavors melding and settling. I'd even say you should make this the day or night before and let it hang out in your fridge (unfrosted) until you're ready to go to the party. (Maybe just make this for your own party though... you might upstage the birthday boy/girl.)

Easier, in my opinion, than a full on tiramisu, but delivering a similar taste combo, this cake comes together in a mere hour and a half, most of which is just baking time. The ingredients are cheap, the presentation is simple, yet effective, and it is bound to please.

Just try it, you'll like it!

Kaluha Tres Leches Cake

Ingredients:
For the Cake
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk

For the Soak
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream

2 shots of Kaluha

Whipped Cream Frosting
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Cocoa powder (for dusting)

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.

Combine condensed milk, evaporated milk, and heavy cream and kaluha in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Use the leftover cup somewhere else - make white russians or add it your coffee next weekend.

Put the cake in the refrigerator and allow the cake to absorb the milk mixture for at least 30 minutes, but remember this gets better with time, so allowing it to sit for a few hours is best. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Sprinkle grated chocolate or cocoa powder on top - maraschino cherries are also fun. Cut into squares and serve. Enjoy!