Tres Leches Cake Meets Italy

Tres Leches Cake meets Italy

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Have you ever heard that Mexicans and Italians are almost like cousins? It is true; we are similar in so many ways.. big and loud families, love soccer and wine, but most at all we love food. So inspired by this amazing relationship, we have created a tres leches cake with an Italian twist;we add Amaro Abano, an herb liqueur with notes of cardamom, cinnamon, bitter orange peels and cinchona. Holy 3 leches sorella!

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Tres Leches Abano

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Recipe Serves 8 

Cake

1 ½ cup of all-purpose flour

1 ½ tsp of baking soda

½ tsp kosher salt

8 large eggs, separated

1 cup of white fine granulated sugar

1 ½ tsp of Mexican vanilla 

½ cup of whole organic milk

Tres leches 

1 can of organic sweetened condensed milk

1 can of evaporated milk

½ cup of organic whole milk

4 full spoons of Luxardo Amaro Abano

Topping

1 cup of heavy cream

3 tbsp of powdered sugar

A pinch of cream tartar 

Orange zest 

1 cup of diced strawberries

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Preheat the oven to 350 F and grease a 9x13inch pan.

In a bowl, mix the flour, baking powder and the salt and reserve. In your mixer with a paddle attachment beat the egg yolks and the sugar on a medium speed until they are soft and combine. Add the milk and the vanilla. Once it is all mixed,  fold into the flour mixture.

Using a clean bowl in the mixer, beat the egg whites on high speed until it is stiff for about 4-5 min and fold it into the egg and flour mixture until there are no white bits of egg. Pour the batter into  the pan and bake for 35-40 min or until the center is totally cooked. 

Take the cake out of the oven and let it cool for about 30 min.  With a toothpick, make small holes all the way to the bottom of the pan - ½ inch apart from each other.

In a bowl, mix the 3 milks and the Amaro Abano and while the cake is still a little warm, pour the milks over the cake, making sure you cover every single hole. 

Let it rest for 3 hours but preferably overnight. Once it is ready, take it out of the refrigerator and let it come to room temperature for about 30 minutes, while you start with the toppings. In a stand mixer, add the heavy cream, powdered sugar and cream of  tartar and beat until it forms peaks.

To serve, top the cake with whipped cream, strawberries and some lemon zest. Enjoy!