coffee-caramel tres leches cake

How To Make coffee-caramel tres leches cake

• 1

  Preheat oven to 350 degrees F. Dissolve the instant coffee in a bowl with water. Cook the sugar in a medium skillet over medium high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8" square baking pan; tilt the pan to coat the bottom & halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
• 2

  Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
• 3

  Whisk the eggs & yolks in a bowl until foamy. Slowly whisk in the condensed milk & evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil & bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil & let cool 30 minutes.
• 4

  Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
• 5

  Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.
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