Tres Leches Mini Bundt Cake Recipe
Tres Leches Mini Bundt Cakes are a delectable fusion of flavors and textures that capture the essence of Latin American cuisine. These miniature delights are perfect for any occasion, from intimate gatherings to festive celebrations. With their moist sponge cake base and indulgent three-milk soak, these mini bundt cakes are sure to be a hit with dessert lovers of all ages. So, treat yourself to a taste of paradise with Tres Leches Mini Bundt Cakes and savor the sweet moments they bring.
Equipment
- Mini Bundt Cake Pan
- 5-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
- Saucepan
- Pastry brush
Ingredients
- 1 1/2 cups Flour
- 2 teaspoons Baking Powder
- 6 large Eggs separated
- 1/2 teaspoon of Cream of Tartar
- 1 1/2 cups Sugar
- 1/3 cup Cold Water
- 2 teaspoons Vanilla
- 1 teaspoon Almond Flavoring
- 1 cup Heavy Cream
- 14 ounces Sweetened Condensed Milk
- 5 ounces Evaporated Milk
- 1/4 cup Meringue Powder
- 1/2 cup Cool Water
- 1 1/4 cups Sugar
- 3 tablespoons light Corn Syrup
- 1/2 cup Water
- 1 teaspoon Vanilla
Instructions
- Preheat oven to 350 degrees. Whisk together the flour, baking powder and salt in a bowl and set aside.
- Make sure your eggs are separated. Using a large mixing bowl, add the egg whites and the cream of tartar. Mix until soft peaks are formed, then set aside.
- In another separate bowl, beat the egg yolks until they are pale yellow and fluffy.
- Add the sugar and beat until the mix becomes thick. Add the water, vanilla, and almond to the mix, and then add the dry ingredients that you set aside earlier.
- Add the egg whites to the bowl gently whisk them into the mix.
- Grease and flour your bundt pans. This recipe will make 12 small bundt cakes, or 6 bundt cakes and a 9″x9″ cake. Bake the bundt cakes for 20-25 minutes.
- Check if they are done by placing a toothpick close to the center of the cake. If nothing comes out on the pick, they are done. Set the pan on a cooling rack, and using a toothpick, go around the edges of the cake, helping it move away from the sides. Then let the cakes cool for 15 minutes, before removing them from the pan.
- After removing the cakes from the baking pan, place them in a baking dish such as an 8″x11″ size.
- Use a fork to poke holes in the cakes. Poke on the top and on the sides, all the way to the bottom, and all around.
- In a large bowl that you can pour from, mix together the heavy cream, sweetened condensed milk, and the evaporated milk. Start pouring the mixture all over the bundt cakes. Pour slowly and allow the cakes to soak up some of the mix.
- Place the meringue powder and water mix in to a mixing bowl, and add the salt. Mix until soft peaks form.
- Add the sugar, corn syrup, and water to a saucepan and over medium heat bring the pan to a boil.
- Cover the pan for 4 minutes and let the mix boil. Uncover and boil until a candy thermometer reads 240 degrees.
- Remove the pan from the heat right away. Turn your mixer on low and start pouring the hot mix into the meringue powder mix. After all the sugar syrup mix is mixed in, turn the mixer on high for 4 minutes to get a glossy, thick, pretty look to your frosting.
- Stir in your vanilla. Fan some strawberries for the plate and place a strawberry in the center of your cake.
- Serve and Enjoy your Tres Leches Mini Bundt Cake!
Notes
- Beat the heavy cream and egg whites with an immersion blender or an electric mixer fitted with a whisk.
- Beaten egg whites are best when they are fresher.
- The milk mixture should be poured on the same day as consumption, although the bundt cake can be made up to three days ahead of time.