Scorpio’s Kiss Tres Leches Cake
Add a little Scorpio’s Kiss to add a warm spice to this traditional Mexican sponge cake soaked in a blend of 3 different types of milk. Make-ahead the night before for optimal soaking to get the perfect texture.
INGREDIENTS – CAKE
- 1 1/2 Cup All-Purpose Flour
- 1tsp Baking Powder
- 1/2 Cup Butter, softened
- 1 Cup White Sugar
- 5 Eggs, ideally room temperature
- 1 tsp Vanilla Bean Paste or Extract
INGREDIENTS – MILK MIXTURE
- 2 Cup Whole Milk
- 6 oz Evaporated Milk
- 7 oz Condensed Milk
- 3 tsp Scorpio’s Kiss
INGREDIENTS – WHIPPED CREAM
- 1 Cup Whipping Cream
- 3 Tbsp Powdered Sugar
- 1 tsp Vanilla Bean Paste or Extract
DIRECTIONS
- Beat the sugar and butter until light and fluffy. Add eggs until mixes. Stir in vanilla. Add flour/baking powder combo slowly until smooth. Divide into 2 6″-pans, bake at 350 for 25 to 30 minutes (check that it is done with a toothpick. It should come out dry/without any crumb).
- Let the cakes cool. Once cooled, cut off the tops to level them and set them aside.
- Whisk the milks together with the Scorpios Kiss and slowly pour the milk mix into the cakes, a little at a time. (You can use a squeeze bottle if you have one, or use a small ladle to spread the milk mixture as it soaks in. (Wait a couple of minutes between pours and keep mixing the milk and spice together otherwise, it will separate.).
- Leave in the fridge overnight, and ideally on a cooling rack on a baking tray to catch any drips (although there isn’t much).
- (Next day) Whip cream to stiff peaks, add sugar and vanilla, then stack and assemble. Garnish with berries.
