NGTV NEWS | BAKERY SPECIAL
Eggless Coffee Tres Leches: A Creamy Classic with a Coffee Twist
Tres Leches is loved for its soft, melt-in-the-mouth texture, and this eggless Coffee Tres Leches brings the same indulgence with a rich coffee flavour. The egg-free sponge absorbs a creamy three-milk mixture beautifully, while a light whipped-cream topping completes the dessert.
Ingredients
For the Eggless Sponge
- All-purpose flour – 150 g
- Powdered sugar – 100 g
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Thick curd – 120 g
- Milk – 100 ml
- Melted butter – 40 g
- Vanilla essence – 1 tsp
- Vinegar or lemon juice – 1 tsp
For the Coffee Milk Soak
- Full-fat milk – 250 ml
- Condensed milk – 200 g
- Fresh cream – 150 ml
- Instant coffee – 2 tbsp
- Hot water – 2 tbsp
For the Topping
- Whipping cream – 250 ml
- Icing sugar – 2 tbsp
- Instant coffee – 1 tsp
- Cocoa powder – for dusting
Method
Step 1: Prepare the sponge
Preheat the oven to 170°C. In a bowl, whisk together the curd and powdered sugar until smooth. Add melted butter, milk and vanilla essence.
In another bowl, sift together the flour, baking powder and baking soda. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Finally, add vinegar or lemon juice and gently combine.
Pour the batter into a greased 8-inch baking tin and bake for approximately 25–30 minutes, or until a skewer inserted into the centre comes out clean. Allow the sponge to cool completely.
Step 2: Prepare the coffee soak
Dissolve the instant coffee in hot water. Combine it with milk, condensed milk and fresh cream. Mix thoroughly and allow it to cool.
Step 3: Soak the cake
Place the cooled sponge in a serving dish and gently prick the surface with a fork. Slowly pour the coffee milk mixture over the cake, allowing it to absorb gradually.
Step 4: Finish the dessert
Whip the cream, icing sugar and coffee until soft, stable peaks form. Spread or pipe the cream over the soaked cake and lightly dust with cocoa powder.
Refrigerate for 4–6 hours, preferably overnight. The longer resting time allows the coffee-infused milk to penetrate the sponge, creating the signature rich and moist Tres Leches texture.
— By Chef Romi
NGTV News | Bakery Special
