Скачать или смотреть Citrus Tres Leche Cake

Dulce de leches is a lovely yet easy dessert that can get hit on the dessert menu at the party. I made it on the first day of Ramadan and took it to my friends' gathering, where it became a hit and was gone before all the other desserts on the menu. My friends requested to make it again for the next gathering.
I know we are supposed to soak it in three milks hence the name Tres Leche but I thought of taking it up a notch and wanted to make it more seasonal. By Incorporating lots of orange zest in the sponge, replacing the milk with orange juice, and topping it with a thick orange glaze, it got this very fresh orange flavor. It became an extremely delicious winter dessert. Give it a try and you will love it.

Citrus Tres Leche Cake

For the sponge:
6 eggs at room temp
¾ cup fine ground sugar
1 tsp vanilla paste
1 tbsp fresh orange zest
⅓ cup room temp milk
2 cups, 250g cake flour
½ tsp baking powder

For the soaking milk:

1 cup freshly squeezed orange juice
Half can or 7 Oz. Condense milk
1 14 Oz. Can of evaporated milk
Vanilla

For the whipped topping:

2 cups heavy whipping cream, chilled
¼ cup superfine sugar
Vanilla

For orange glaze:
1 cup orange juice
½ cup sugar

Grease and line a 9 by13 inch pan. Heat your oven to 350 F and slide the rack in the middle of the oven.

Add eggs and sugar to a bowl. Start whisking it till it thickens. This will take from 8 to 10 minutes. Make sure your eggs are soaked in warm water for 10 minutes before cracking them. This will help thicken them faster.
Whisk till the ribbon stage forms. This is a very crucial step as the sponge will get its lift from the incorporated air in the eggs. The eggs and sugar mixture should quadruple in volume.

Combine cake flour, baking powder, and salt in a bowl and whisk them. After the egg mixture is ready. Start sifting the dry mixture over it. Alternate with milk, keep sifting the flour over it and keep folding it gently without overmixing and deflating the mixture.

Pour the batter into the prepared pan. Spread it evenly and don't tap the pan on the counter. Quickly slid it into the hot oven. Bake it for 25 minutes.

While the cake is baking, Combine evaporated milk, sweetened condensed milk, and orange juice. Add a splash of vanilla to it. Mix it and chill it in the fridge.

Combine a cup of orange juice and sugar in a saucepan and simmer it on low till thickens. It should pass the test where you drip some on a cold plate, swirl it around, and then pass your finger through it. It should leave a streak behind.

After the cake is done baking, take it out and place the tray on a cooling rack. After ten minutes remove the cake by lifting the parchment and shifting it to a rack. Once the cake comes to room temperature, slide it back into the tray and poke it with a shashlik stick.

Pour the prepared milk mixture over it and let it stand in the fridge for 30 minutes. Then dollop the whipped cream over it and spread it evenly.
Decorate it with the orange glaze as shown in the video. Make the pattern on it using a skewer. Chill it for an hour and then slice and serve it. Enjoy!