Disclosure: I was provided with the following information. However, my opinion is my own.
Like I mentioned a couple of months back when I shared a Over-the-Top Chocoflan Recipe, NESTLÉ® LA LECHERA® Sweetened Condensed Milk & renowned Mexican chef Pati Jinich from Pati 's Mexican Table show on PBS announced a collaboration to inspire Latina moms in the United States to create culinary experiences for their families through snacks, desserts, and breakfast. One of her latest recipes is this delicious mix of both vanilla & chocolate! With this Marbled Tres Leches cake you can have the best of both worlds. This cake soaked in sweetened condensed milk from LA LECHERA® is perfect to truly spoil those closest to you!
This looks AMAZING & I can't wait to try it myself! Check out the recipe below!
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.