Aromatic Colombian Tres Leches Cake with Passion Fruit Glaze

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 6 large egg yolks 1 tablespoon vanilla extract 1 cup whole milk 3 tablespoons rum 1/2 cup heavy cream 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 2 ripe passion fruits Powdered sugar, for garnish

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and flour an 8 inch round cake pan. b. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt. c. In another bowl, combine the egg yolks, 2 tablespoons vanilla extract, milk, and rum. Whisk until well combined. d. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Pour the batter into the prepared cake pan. e. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. f. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. g. Pierce holes evenly across the top of the cooled cake using a skewer or fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 4 hours or overnight. h. In a small bowl, combine the passion fruit pulp and remaining vanilla extract. Strain to remove seeds. i. Drizzle the passion fruit glaze over the chilled cake before serving. Garnish with powdered sugar.

Chef’s Insight

The key to this dish is allowing the cake to absorb the three milks, ensuring a moist and rich dessert experience.

Notes

The cake can be made gluten-free or dairy-free with suitable ingredient substitutions.