This post is long overdue! Back in November I was invited to a lovely breakfast at the Mercer Kitchen by the folks over at Nestle La Lechera. Chef Pati Jinich from PBS’ Pati’s Mexican Table was there to share her recipes inspired by and incorporating La Lechera. It was such a pleasure meeting her!
As a blogger I go to many events and this was one of my favorites! I loved that it was a pretty small group of bloggers. It was very intimate and it was nice getting to know Chef Pati. I was excited to see a few friendly faces and meet some new awesome people! The La Lechera team was fabulous and the staff at the Mercer Kitchen were friendly.
What made this event extra special was that it happened to be my mothers birthday! My mom LOVED La Lechera. I would always catch her going to the kitchen and sneaking some to eat! She would put it on everything! I can’t blame her, I do the same! It was the perfect day to attend the event and celebrate my moms birthday even though she is no longer with us. She would have loved the gift bag I went home with! Tons of Le Lechera products!
Today I wanted to share with you all one of Chef Pati’s recipes :
Marbled Tres Leches Cake
- Unsalted butter, to butter the pan.
- 9 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup hot water
- 1/3 cup unsweetened cocoa powder
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, grated or thinly sliced, or to taste, to garnish
- Preheat the oven to 350° F with a rack in the middle. Butter a 9×13-inch baking pan and line the bottom with a piece of parchment paper
To Make the Cake:
- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
- Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky
- In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
- Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feel spongy to the touch. Remove from the oven and let cool.
- Invert the cake onto a large plate or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.
To Make the Sauce:
- In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
- When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.
To Make the Whipped Cream:
- In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well-formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.
I absolutely LOVE Tres Leches cake!
Cannot wait to give this Marbled Tres Leches Cake recipe a try!
Keep an eye out for more delicious recipes coming soon!