Cake Geek Magazine

Cake Tutorials, Trends, Design & Styling

  • Home Page
  • Cake Tutorials
  • Recipes
  • About
  • Contact
  • Policies

Tres Leches Mousse Cake

Tres Leches Mousse Cake Recipe on Cake-Geek.com from New School Sweets

Our exquisite tres leches mousse cake recipe this weeks is from New-School Sweets: Old-School Pastries with an Insanely Delicious Twist, a fantastic new book that takes classic pastry techniques and  mashes them up with hip new flavors and a flourish of modern whimsy.

Guaranteed to reignite your passion for desserts, these delectable recipes will delight your your family and friends, as well as your taste buds, and make a huge impression at parties, celebrations and get-togethers.

Vinesh Johny, founder of Lavonne Academy of Baking Science and Pastry Arts, and Andrés Lara, a globally renowned pastry chef, bring their culinary expertise to you to show you how make exquisite pastries that are perfectly pin-able and beautifully instagram-able!

Together they’ve created 70 recipes that bring together their culinary adventures into new and exciting desserts.

Tres Leches Mousse Cake: Ingredients

Yield: 1 cake
Mold: 6-inch cake ring

Vanilla Sponge:

  • 1⁄2 cup + 1 tbsp + 1 tsp (115 g) granulated sugar
  • 1 egg
  • 2 egg yolks
  • 2 tsp (10 g) rum
  • 5⁄8 cup + 3⁄4 tsp (80 g) all- purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp sea salt

Soaking Syrup:

  • 1⁄3 cup + 1 tbsp (100 g) evaporated milk
  • 1⁄3 cup (100 g) condensed milk
  • 3⁄8 cup + 11⁄2 tsp (100 g) milk

Dulce de Leche:

  • 2⁄3 cup (200 g) condensed milk

Dulce de Leche Mousse:

  • 3⁄4 tsp vanilla extract
  • 1⁄4 cup + 13⁄4 tsp (65 g) butter, melted
  • 13⁄4 tsp (3.5 g) gelatin
  • 1 tbsp + 1 tsp (20 g) cold water
  • 1 cup + 1 tbsp (255 g) heavy cream, divided
  • 1⁄2 cup (150 g) dulce de leche
  •  1 egg yolk

Candied Hazelnuts:

  • 1⁄2 cup (100 g) granulated sugar
  • 2 tbsp (30 g) water
  • 3⁄4 cup (100 g) hazelnuts, toasted and halved
  • 1 tbsp + 1⁄4 tsp (15 g) butter

Tres Leches Mousse Cake: Instructions

For the Vanilla Sponge:

Preheat the oven to 320°F (160°C). In a large mixing bowl, whisk the granulated sugar, whole egg, egg yolks, and vanilla extract until it’s light and foamy. Slowly add in the butter, followed by the rum, while continuing to whisk. Then fold in the all-purpose flour, baking powder and salt, and mix until fully combined. Pour the batter into the cake ring, and bake for 25 to 30 minutes, until it turns a perfect golden brown. Use a cake tester to check if the baking is done. Once it’s cooled, use a knife to trim the top so we get a nice, neat 2-inch (5-cm) slab of cake.

For the Soaking Syrup:

In a saucepan, combine the evaporated milk, condensed milk and milk and heat them to 158°F (70°C). Pour this over the cake to let it soak up the syrup.

For the Dulce de Leche:

Drop the whole tin of condensed milk into a saucepan full of water, and boil it for 3 hours straight. Then let it cool, open the tin, and you should find a beautiful, thick toffee inside. Spoon out 1⁄2 cup (150 g) of this dulce de leche for us to use in the next step.

For the Dulce de Leche Mousse:

In a small bowl, add the gelatin and water, letting the gelatin bloom for 5 minutes, until it swells. In a saucepan over medium-low heat, cook 3⁄8 cup (90 g) of cream, the dulce de leche, and the egg yolk, stirring continuously. Once it’s reached 180°F (82°C), turn off the heat, mix in the gelatin completely, and allow it to cool. In a stand mixer with a whisk attachment, whip 5⁄8 cup + 1 tablespoon (165 g) of cream and once the mousse reaches 86°F (30°C), fold it into the mousse to make it soft and delicate.

For the Candied Hazelnuts:

Line a tray with baking paper. In a saucepan, heat the granulated sugar and water until it reaches 244°F (118°C). Toss in the hazelnuts and stir continuously, allowing the sugar to crystallize and coat the nuts. Continue to cook over a low heat, and the rocky appearance of the sugar will slowly turn to an even caramel layer. Finally, add in the butter—this helps to keep the caramelized nuts separated. Lay them out on the prepared tray and allow it to cool.

For the assembly:

Line the inside of the cake ring with a 4-inch (10-cm) tall strip of acetate, then place the soaked cake inside to serve as the base. Pour that incredible dulce de leche mousse in, filling it up until it reaches 1⁄2 inch (1.3 cm) from the top of the acetate. Let’s leave this in the freezer for 3 hours to set. Finally, demold the cake and remove the acetate sheet, then refrigerate it for 2 hours to reach the perfect temperature. Slice this cake up and serve it cold. You can store it in the refrigerator for up to a day.

New-School Sweets by Vinesh Johny & Andres Lara

Reprinted with permission from New-School Sweets by Vinesh Johny and Andrés Lara, Page Street Publishing Co. 2021. Photo credit: Manek D’Silva

Related Posts

  • Chocolate Salted Caramel Dream Cake recipe from the Cutter & Squidge Bakery on Cake-Geek.com
    Chocolate Salted Caramel Dream Cake

    Our fabulous recipe this week is the exquisite Chocolate Salted Caramel Dream Cake from the famed Cutter & Squidge Bakery…

  • Number Cake Tutorial Cream Tart Recipe on Cake-Geek.com
    Number Cake Tutorial/Cream Tart Recipe by Mich Turner

    Today’s number cake tutorial/cream tart recipe is extracted from baking supremo, Mich Turner’s latest book – Everyday Bakes to Showstopper…

  • Drip Cake Tutorial from Cake Confidence by Mandy Merriman on Cake-Geek.com
    How To Make The Perfect Drip Cake - Tutorial by Mandy Merriman

    In this drip cake tutorial from Cake Confidence by Mandy Merriman, Mandy takes you through the decorating process step-by-step as…

  • Petits Fours recipe and tutorial on Cake-Geek.com by Cheryl Wakerhauser
    A Delightful "Petits Fours" Recipe

    Petits fours are the quintessential final flourish with which to round off an elegant dinner party but also make a superb…

  • Croquembouche Recipe & How-To on Cake-Geek.com from Naked Cakes by Hannah Miles
    Croquembouche Wedding Cake Recipe & Tutorial

    Have you ever seen a croquembouche wedding cake? If not, you’re in for a treat. Croquembouches are the single most…

  • Caramel drip apple walnut spice layer cake on Cake-Geek.com from The Farmer's Daughter Bakes, Kelsey Siemens
    Caramel Drip Apple Walnut Spice Layer Cake

    Caramel Drip Apple Walnut Spice Layer Cake - it's a mouthful but what a delicious mouthful indeed! And it's just…

  • Summer Fruit Tart Recipe on Cake-Geek.com by Amy Ho of Constellation Inspiration
    Summer Fruit Tart Recipe by Amy Ho of Constellation Inspiration

    Blooms & Baking, the brand new book from Amy Ho of Constellation Inspiration, is packed full of beautiful bakes combining…


Filed Under: Patisserie Tagged: dessert cakes

Disclosure:

Posts on this site may contain affiliate links, which means we may earn a small commission, at no cost to you, if you make a purchase through one of these links.

Theme Design By Studio Mommy · Copyright © 2023

Copyright © 2023 · Beyond Madison Theme on Genesis Framework · WordPress · Log in