COFFEE TRES LECHES CAKES
Makes 3 (5½x3½-inch) cakes
In this coffee-laced take on a Latin American favorite, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.
5 large eggs (250 grams), room temperature
¾ cup (150 grams) granulated sugar
1 teaspoon (4 grams) vanilla extract
½ cup (113 grams) unsalted butter, melted and cooled
1½ cups (188 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ cup (120 grams) sweetened condensed milk
½ cup (120 grams) evaporated milk
¼ cup (60 grams) heavy whipping cream
¼ cup (60 grams) brewed espresso, chilled
3 tablespoons (45 grams) coffee liqueur*
Meringue Topping (recipe follows)
Coffee syrup*, to serve
1. Preheat oven to 350°F (180°C). Butter and flour 3 (5½x3½-inch) loaf pans. (See Note.)
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla at medium-high speed until thick, pale, and doubled in volume, about 5 minutes. Reduce mixer speed to medium. Add melted butter in a slow, steady stream until combined. (It’s important to add the butter very slowly. If added quickly, the air whipped into the egg mixture will deflate.)
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture
