Cafe Con Tres Leches Cake
Cake Ingredients
Coffee Milk Soak Ingredients
Coffee Whipped Cream
  1. Preheat the oven to 325 degrees. Grease the bottom and sides of a 9 x 12 inch cake pan with butter and coat with flour. Tap out excess flour.
  2. Separate the eggs, putting eggs yolks in one bowl and egg whites in another (or in the bowl of your mixer if you are beating egg whites in a stand mixer). Sift together the flour and baking powder in a large mixing bowl. Add 1 1/4 cups of the sugar and salt and whisk to combine.
  3. Add the oil, water and vanilla into the bowl of egg yolks. Make a well in the flour bowl and add the yolk mixture, whisking thoroughly and quickly until just smooth (for about one minute)
  4. Whisk the egg whites on medium speed with a whisk attachment until frothy. Add the cream of tartar or lemon juice and beat on medium high speed until the whites just start to form soft peaks. Slowly add the remaining 1/4 cup of sugar while the mixer is running until the whites hold firm, shiny peaks. Be careful not to overmix the whites.
  5. Using a rubber spatula, fold about 1/3 of the whites into the batter to lighten the batter. Gently fold in the remaining whites until just combined.
  6. Pour the batter into the prepared pan and tilting the pan so the top is flat. Bake until a toothpick or tester comes out clean, about 35-45 minutes. Allow the cake to cool.
  7. Make the coffee milk soak mixture by combining all the ingredients and whisking.
  8. Using a skewer, poke lots of holes through the top of the cake to the bottom of the cake. Poke an excessive amount of holes! Pour the milk mixture over the cake. Cover with plastic wrap and refrigerate for several hours or overnight.
  9. In a stand mixer with the whisk attachment, whisk 1 cup of cream with the espresso powder and 1 tablespoon of sugar until soft peaks form (careful not to overwhip). Transfer the espresso whipped cream into a separate bowl, clean out the stand mixer and whisk and whisk the remaining heavy cream with another tablespoon of sugar until soft peaks form.
  10. To frost your cake, dot your cake big dollops of alternating white and brown whipped cream. Using an offset spatula or back of a large spoon swirl the whipped cream over the cake making large grooves. Finely chop the chocolate covered espresso beans and sprinkle over the top of the cake.