Vanilla Tres Leches Cake

This classic Latin dessert is the perfect vehicle for Madagascar vanilla and a touch of Beyond Good chocolate.

PRO TIP You can make all of the components of this cake ahead of time. Once soaked, it can be refrigerated for at least 2 days. For a fruitier cake, add grated lemon and orange zest to the cake batter or substitute the heavy cream in the soaking liquid with canned coconut milk. Top off with dulce de leche or fresh fruit.

YEILD 1 9-inch cake, approximately 12 servings

PREP TIME Active prep time 20 minutes, plus 90 minutes cooking, cooling, and soaking tim

INGREDIENTS

1 ¼ cup (125g cake flour
¼ cup (25g) almond flour (lightly toasted)
1 teaspoon (5g) baking powder
¼ teaspoon (2g) salt
3 large eggs, separate yolks and whites
3 tablespoons (45g) water
3 tablespoons (45g) orange juice
¼ cup (55g) vegetable oil
1 teaspoon (5g) Beyond Good Pure Madagascar Vanilla Extract
½ cup (100g) granulated sugar (1)
2 tablespoons (30g) granulated sugar (2)
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
½ cup (120g) heavy cream
½ Beyond Good Madagascar Vanilla bean, split and scraped
1 cinnamon stick
Heavy cream, whipped
Beyond Good 70% Pure Dark Chocolate, grated

METHOD

1. Combine and sift together the flour, baking powder, and salt. Put aside.

2. Whisk together the egg yolks, water, orange juice, oil, vanilla, and 1 tbsp of sugar. Gently whisk the dry flour mixture into the egg yolk mixture.

3. In a stand mixer, begin to whip the egg whites to a stiff peak, gradually adding another 1 tbsp of sugar. Gently fold the meringue into the batter mixture.

4. Transfer batter to a parchment-lined baking pan (9x9x2) and bake at 350°F/175°C, about 30 minutes, or until golden brown and an inserted pick comes out clean. Allow to cool completely.

5. Meanwhile, combine the condensed and evaporated milks with the heavy cream, vanilla bean, and cinnamon. This is your soaking liquid. Keep chilled.

6. Carefully remove the cake from the pan and flip onto a large cutting board. Peel away the parchment paper and gently return to the cake back into the baking dish.

7. Using a thin paring knife or a chopstick, poke holes into the cake at 1-inch intervals. Pour the soaking liquid over the cake as desired (there may be some additional leftover that can be used as a sauce). Cover and chill the cake at least 30 minutes, or up to 24 hours.

8. Cut and serve with unsweetened whipped cream and grated Beyond Good 70% Pure Dark Chocolate.