Ingredients
Milk Infusion
- 1 cup milk (250 ml)
- 3 Earl Grey tea bags
- 3/4 cup evaporated milk
- 1/2 cup sweetened condensed milk
Cake Batter
- 1/2 cup all-purpose flour (67 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large egg yolks
- 8 tablespoons granulated sugar, divided (100 grams)
- 1 teaspoon vanilla extract
- 3 large egg whites
Chocolate Whipped Cream Topping
- 1 cup heavy cream (250 ml)
- 1/4 cup powdered sugar (33 grams)
- 2 tablespoons cocoa powder (10 grams)
- 1/4 cup grated chocolate
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease the bottom of an 8-inch square baking pan to prevent sticking.
- Make Earl Grey Milk Infusion: Pour the milk into a saucepot and heat it over medium heat until it begins to simmer. Remove from heat and steep the 3 Earl Grey tea bags in the hot milk for 30 minutes. After steeping, remove the tea bags, squeezing them to extract as much liquid as possible. Set aside 1/4 cup of this infused milk for the batter. Measure the remaining infused milk and ensure you have 1/2 cup; if you have less, add regular milk to reach 1/2 cup. Combine this 1/2 cup of infused milk with evaporated milk and sweetened condensed milk, whisking until smooth. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Prepare Cake Batter: In a large bowl, beat the egg yolks with 6 tablespoons of granulated sugar (75 grams) until the mixture turns pale yellow and slightly thickened. Add the vanilla extract and the reserved 1/4 cup Earl Grey infused milk, mixing well to combine. Gradually add the sifted dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Whip Egg Whites: In a separate large bowl, beat the egg whites until soft peaks form. Slowly add the remaining 2 tablespoons sugar (25 grams) while continuing to beat. Continue whipping until stiff peaks form, ensuring the whites are stable enough to fold into the batter.
- Incorporate Egg Whites: Add one-third of the whipped egg whites into the cake batter and stir gently to lighten the mixture. Then carefully fold in the remaining egg whites until fully combined without deflating the mixture.
- Bake the Cake: Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack.
- Soak the Cake: Using a fork, prick the entire surface of the cooled cake to allow better absorption. Slowly pour the prepared tres leches milk mixture over the cake, giving the liquid time to soak in before adding more. Once soaked, cover the cake and refrigerate for at least 1 hour or overnight to allow flavors to meld and the cake to become moist.
- Prepare Chocolate Whipped Cream: When ready to serve, whip the heavy cream until soft peaks form. Add powdered sugar and cocoa powder, then whip again until stiff peaks form, creating a fluffy chocolate whipped cream.
- Assemble and Serve: Spread the chocolate whipped cream evenly over the soaked cake. Garnish with grated chocolate on top for an added touch of elegance and serve chilled.
Notes
- Ensure the cake is completely cool before soaking to prevent it from becoming too soggy.
- Allow the cake to chill for several hours or overnight for the best texture and flavor absorption.
- You can substitute Earl Grey tea bags with loose tea, using about 2 tablespoons if preferred.
- For an extra fragrant touch, consider adding a teaspoon of finely grated orange zest to the milk infusion.
- Use a light hand when folding in the egg whites to keep the batter airy and fluffy.
- The chocolate whipped cream can be made slightly sweeter or less sweet depending on your taste by adjusting the powdered sugar.
- This cake pairs wonderfully with a cup of hot tea or coffee.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
