Description
A vibrant and luscious Matcha Tres Leches Cake that combines the rich creaminess of classic tres leches with the fresh, earthy notes of culinary-grade matcha powder. This fusion dessert brings together Japanese-inspired flavors and Latin American tradition for a moist cake soaked in a sweet matcha-infused milk mixture and topped with light whipped cream and a dusting of matcha powder.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 tablespoon culinary-grade matcha powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1/2 cup whole milk
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon matcha powder, sifted
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra matcha powder for dusting (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 tablespoon matcha powder, baking powder, and salt until evenly combined and set aside.
- Beat Egg Yolks and Sugar: In a large bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and thick, approximately 2 minutes, ensuring a fluffy texture.
- Combine Wet Ingredients: Stir the 1/3 cup whole milk and 1 teaspoon vanilla extract into the egg yolk mixture, blending smoothly.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to maintain a tender crumb.
- Whip Egg Whites: In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating volume and structure.
- Incorporate Egg Whites: Gently fold the beaten egg whites into the batter in three additions. Take care to fold softly to keep the batter light and airy without deflating the whites.
- Bake the Cake: Pour the finished batter evenly into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (177°C) for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture: While the cake bakes and starts to cool, whisk together 1/2 cup whole milk, 1 can (12-ounce) evaporated milk, 1 can (14-ounce) sweetened condensed milk, and 1 teaspoon sifted matcha powder until smooth and fully dissolved.
- Soak the Cake: After baking, let the cake cool for about 10 minutes. Then, use a fork or skewer to poke holes evenly all over the surface. Slowly pour the matcha milk mixture over the cake, allowing it to absorb gradually. Cover and refrigerate for at least 4 hours or preferably overnight for full flavor melding.
- Prepare Whipped Topping: Before serving, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form, achieving a light and fluffy texture.
- Serve: Spread the whipped cream topping evenly over the chilled cake and dust with extra matcha powder if desired for a decorative and flavor-enhancing finish. Slice and serve cold.
Notes
- For a stronger matcha flavor, increase the matcha powder in the milk mixture to 1 1/2 teaspoons.
- The cake tastes even better the next day as the flavors develop and meld together.
- Serving the cake chilled will provide the best texture and refreshing taste.