Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert

Claire Saffitz Whipped Cream Tres Leches Cake | What's For Dessert
I am slightly embarrassed to admit that as a dessert person, and more specifically as a cake person, I hadn’t spent much time getting to know tres leches cake, a beloved Latin American dessert, prior to this book. But, as tres leches is a sponge cake soaked liberally with three kinds of dairy (usually sweetened condensed and evaporated milks, and one other), I knew we’d be a good match. At the time I developed this recipe, I’d been playing around with the idea of a sponge cake lightened with whipped cream rather than egg whites. The whipped cream contributes butterfat as well as air, producing a sponge that is light but firm—absolutely perfect, as it happens, for tres leches cake, which needs sufficient structure to be able to absorb all that liquid. When I tasted my first test, the delicate flavors of cinnamon and cream called out for a toasted nut, so I added finely chopped toasted hazelnuts to the batter. The result is a slightly unusual but very special cake.

#treslechescake #cake #clairesaffitz

WHIPPED CREAM HAZELNUT SPONGE
Neutral oil for the pan
1⁄2 cup blanched hazelnuts (2 oz / 57g)
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled
2 teaspoons vanilla extract
2 cups all-purpose flour (9.5 oz / 270g)
2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
3⁄4 teaspoon ground cinnamon
7 large eggs (12.3 oz / 350g), at room temperature
1 cup sugar (7 oz / 200g)
SOAK AND ASSEMBLY
2 cups whole milk (16 oz / 480g)
1 cup sweetened condensed milk (10.5 oz / 298g)
1 teaspoon vanilla extract Pinch of kosher salt
4 cups heavy cream (32 oz / 960g), chilled, divided
Ground cinnamon, for sprinkling

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[CSaffitz]

Thanks to everyone who has subscribed to the channel!

[hadeel]

Literally made this last week, I didn't invert the sponge properly so it broke. But fear not! I let it soak, crumbled the whole thing and made mini dessert cups layered with whipped cream, hazelnuts and cinammon. It was PHENOMENAL.

[lechatbotte.]

I adore tres leches cake. Again Claire is choosing all my favorite deserts. I look forward to Thursdays just for Claire.

[vsb]

In Montenegro and Albania, tres leches is made with goat, buffalo and cow's milk, that's why it's called trileche here:)

[Giro]

I made this a few hours ago. I literally woke up at 5 am to give my mom a piece before going to work, as Mexicans this cake slaps, it’s perfect!

[DanielBasham]

Claire, I used your cinnamon roll bread recipe for my king cake and it came out perfect. Just wanted to give you a shout out!

[jiojiart]

As someone who is starting to become lactose sensitive I need to try this cake before I become full blown intolerant… or plan a day where I’ll be home all day when I eat the cake

[jakesheaffer]

I truly love Claire’s videos! As a visual learner, it really adds another depth to the recipes, and makes them seem much more approachable.

[Lizabeth]

This is the one cake that reminds me of childhood. My moms tres leche cake was always on high demand. I always remember helping her with poking the wholes. Funny enough all of our family is lactose so we suffered after eating 😂. Yours looks great you even got that pool of milk at the bottom.

[lawrente]

Claire, this is probably my favorite cake of all time. So glad you included it in your book.

[Crochetified]

I agree with Claire about not adding sugar to the whipped cream topping, but I might add a few tablespoons of Frangelico to echo the hazelnuts inside.

Love the channel! Thanks to every soul (cats included) involved.

[alyssarico]

My mom has made tres leches on my life but I’m excited to try this one just to taste the difference since I’ve only ever had her 😋 One thing she does to get the most moist, soaked cake is that she precuts the cake after baking and then pours the milk and it is mouthwatering 🤤

[zDiegoChz]

I´d actually recommend pouring the soak while the sponge is still warm OR heat up the soak and pour it on the cooled sponge. If one of the 2 is warm, its gonan absorb the liquid much much better

[natasham]

Claire, I recently made your roasted plum and biscoff icebox cake for a galentine’s day dinner and it was SHEER HEAVEN. One of the best things I’ve ever eaten!

[ivannaheredia]

6:15 Love the shot of the 7 eggs being cracked

[imstillmata]

I'm impressed. So many online recipes are “yet another chocolate chip cookie except with the inclusion of brown butter (… or pistachios or miso or tahini or Aleppo pepper or some other ingredients of the moment). I've made many versions of Pastel de Tres Leches, but this truly is a novel variety with an ingredient change that creates a novel technique. Nice work.

[tannerharding]

I’m not a huge tres leches fan, but I love Claire’s videos because even if it’s not my favorite food I learn so much about technique. Claire - you’re an excellent teacher!

[marksafe]

I watch this like five different times so I can get the recipe and technique, right and I watched her drop the container about 10 times. Laughed every time.🤣

[wendysanders]

I loved the recipe. The cake was light, perfectly moist, and delicious. The next time I make it, I would use a better vanilla or vanilla paste, and more cinnamon. Will definitely make again.

[CLTGeek]

If you like sugar and cream in your coffee, you can always use a spoonful of the remnant sweetened condensed milk in your coffee.