Tropical Tres Leches
INGREDIENTS
Tres Leches Cake
356g cake flour
7g baking powder
7g baking soda
425 g sugar
4 g salt
131 g vegetable oil
70 g butter, melted
140 g whole eggs
312 g milk
72 g buttermilk
15 g vanilla paste
Tres Leches Soak
574 g sweet condensed milk
406 g cream
112 g coconut milk
26 g vanilla
20 g rum
Mango Gel
350 g mango puree
3 g agar
3 g sugar
Mango Compote
50 g passion puree
150 g mango puree
100 g coconut puree
600 g diced mango
1 sheet gelatin
Coconut Whipped Ganache
238 g cream
84 g white chocolate
1 sheet gelatin
67 g coconut puree
Coconut Crumble
160 g butter
75 g sugar
25 g brown sugar
25 g sugar in the raw
175 g flour
50 g dessicated coconut
2 g salt
Directions
Tres Leches Cake
Sift together cake flour, baking powder, baking soda, sugar, and salt
Add oil and melted butter and mix until incorporated and no dry spots remain
Add eggs slowly until incorporated. Scrape the bowl
Combine milk, buttermilk, and vanilla.
Add to mixture slowly
Scrape the bowl often and continue mixing until batter is smooth
Portion into pans using the measurements below
Bake at 325F until done (25 mins approx for 1/2 sheet)
Tres Leches Soak
Whisk all ingredients together and pour over cake
Let soak completely, cover and put in cooler
Finishing the Cake
Use accordion cutter and mark cake into 2 3/4" wide strip
Cut strip of cake with serrated knife
Using 2 of the thinner caramel metal bars on their sides that is taller
Cut top of cake off to level it
Cut strip of cake again to 2 3/4" squares
Poke cake with fork
Pour soak onto cake
Flip cake over and repeat on the other side
Mango Gel
Mix agar with sugar so it doesn't clump together
Mix agar/sugar into cold liquid and allow to hydrate for 1 minute
Bring to a rolling boil for 45 seconds
Place in a bowl over an ice bath and allow to cool
Use a small amount of puree when blending to get proper texture
Blend well in blender to make smooth and shiny
Store in cooler until needed
Mango Compote
Cook diced mango with purees until tender
Off heat add gelatin
Allow to cool
Coconut Whipped Ganache
Boil 1/4 of cream and melt bloomed gelatin
Mix with chocolate
Add remaining cream and coconut puree
Let chill for 12 hours before whipping
Coconut Crumble
Combine all ingredients to a crumble in mixer with paddle
Bake at 320F for around 20 mins
Stir throughout baking to cook evenly
Cool and store in container at room temp
