desserts

lavender blackberry tres leches cake

photo courtesy of Alex Torres Photography

Tres Leches Cake, without frills or fuss, is absolutely delicious. It’s a brilliant combination of light, spongy cake topped with the silkiest, creamy sweetness of the blissful three milks. 

However, when you’re looking to wow a crowd – like you might be doing, say, this Easter weekend– the subtle notes of lavender and the juicy goodness of blackberries will be just the ticket to win over any number of friends and family. 

(If basic and traditional is your favored route, then hold off on the additions for now. No doubt it will still please.)

For now, we’re shouting our praise for this beautiful and decadent Springtime cake. And we’re pretty sure you will too!

 

1 c flour

1 1/2 tsp baking powder

1/4 tsp salt

1 Tbl dried lavender, minced

5 eggs, separated

1 c sugar, divided

1 tsp vanilla

1/3 c milk

1 can sweetened condensed milk

1 can evaporated milk

1/4 c heavy cream

handful blackberries

2 c heavy whipping cream

1 Tbl agave nectar (or sweetener of choice)

 

Preheat oven to 350º.

In a large bowl mix together flour, baking powder, salt, and lavender. 

In a separate bowl, beat 5 yolks and 3/4 cup of sugar until the mix becomes thick and a pale yellow color. Add in milk and vanilla. 

Pour wet ingredients into the large bowl of dry ingredients and gently fold in until thoroughly combined. 

In a small bowl beat egg whites until fluffy. Add the remaining 1/4 cup of sugar and continue to beat on high speed until stiff. Gently fold into batter.  

tres egg whites.jpg

Divide batter evenly between two prepared, buttered, and lined cake pans. Bake for 20 minutes or until an inserted toothpick comes out clean. 

tres cakes.jpg

While the cakes bake, mix together condensed milk, evaporated milk, and heavy cream. 

In a small bowl, smash blackberries until smooth. 

Prepare the whip cream topping. Add very cold heavy whipping cream in a bowl and beat just until it begins to thickened. Add agave nectar. Continue beating until stiff and fluffy. 

Remove cakes from oven and turn out onto a baking sheet. Once the cakes are completely cooled, thoroughly poke with a fork. This creates absorption holes for the tres leches. 

Pour the milk & cream mixture over the cakes and let sit for 30 minutes. 

Begin assembling the cake. Top the first layer with smashed blackberries, then half of the whipped cream. 

Place the second cake on top, and evenly spread the remaining whipped cream. Top with dried lavender if desired. 

It's sweet. It's light. It's soft + fluffy. Bon appétit!!!