Espresso Tres Leches - Urban Meadow

Espresso Tres Leches - Urban Meadow

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

4 hourss 30 minutes

Yields

10

Directions

  1. Preheat oven to 350 degrees Farenheit
  2. In a large bowl, beat egg whites until soft peaks form
  3. Add granulated sugar to the large bowl, gradually mixing, until combined
  4. One at a time, mix in egg yolks. Mix in 1 tsp vanilla extract
  5. In another bowl, whisk together the flour, baking powder, baking soda and espresso powder. Sift the mixture
  6. Gradually add he dry ingredients to the large bowl with wet ingredients. Mix until fluffy
  7. Pour batter into an 8x8 buttered metal pan and bake for 20 minutes
  8. While the cake is baking, prepare the milk mixture by combining evaporated milk, condensed milk, milk and espresso powder in a bowl
  9. Once cake is baked, remove from oven and poke holes throughout the top half of the cake with a fork
  10. Pour the milk mixture over the cake. Chill in refrigerator for 4 hours or overnight
  11. While cake is chilling, make the whipped cream. In a large mixing bowl, beat heavy cream on medium speed. Once thickened, add in powdered Sugar and remaining vanilla extract. Mix on high until peaks form
  12. Remove cake from the refrigerator and spread whipped cream evenly onto the cake
  13. Dust with cocoa powder and top with espresso beans. Enjoy!

Ingredients

  • 4 Urban Meadow eggs
  • 1/2 cup Urban Meadow granulated sugar
  • 1 cup all-purpose flour
  • 1 tbsp & 1 tsp baking power
  • 1/2 tsp Urban Meadow Salt
  • 1/4 cup Urban Meadow Unsalted Butter, Melted
  • 1 1/4 tsp Urban Meadow Baking Soda
  • 2 tbsp Urban Meadow Espresso Powder
  • 2 tsp Vanilla extract, separated
  • 3/4 cup Urban Meadow Evaporated Milk
  • 1 can (14 Oz) Urban Meadow Condensed Milk
  • 1 cup milk
  • 1 cup Urban Meadow Heavy Cream
  • 3 tbsp Urban Meadow powdered sugar
  • for topping Cocoa powder