Master Tres Leches Cake, Create Premium Products
Instructor: Joey Prats · Level: Beginner · Students enrolled: 718 · Rating: 4.9/5 from 34 reviews
Tres Leches Cake, also known as Torta de Tres Leches in Spain, is a uniquely Latin American dessert, composed of a vanilla sponge cake layer soaked in a mixture of 3 milks (sweetened condensed milk, evaporated milk, and liquid whole milk), and then topped with a light, billowy whipped cream frosting. It is a delightful, absolutely delicious treat in all its simplicity. The cake is often served with fresh fruits or fruit compotes, which elevates it to a whole new level.The popularity of Tres Leches Cake around the world stems from humble beginnings, as recipes of soaked cakes abounded in Mexico in the late 19th century. Thanks to global food and beverage conglomerate Nestlé, who printed recipes of Tres Leches Cake on labels of their sweetened condensed milk in the 1940s, the whole world got to discover and enjoy this beloved dessert. In creating his version of Tres Leches Cake, Chef Joey Prats decided from day one that it had to be authentic and true to the original. His recipe had to embody the unique attributes of the classic formula. After all, desserts such as Tres Leches Cake are iconic and very traditional. Before actual work began in his kitchen, Chef Joey searched far and wide for bakeshops offering the cake. He purchased them all and started a two-week tasting journey. None of the cakes satisfied him. None gave him that sensual and ethereal experience, which is a signature quality to his creations. And so, Chef Joey set out to create the ultimate Tres Leches Cake for students of The Bailiwick Academy. Testing began on the cake layer. Among the different sponge cakes, he settled on a fluffy Chiffon Cake, which was highly absorbent and sturdy enough to accommodate a good quantity of soaking solution without becoming soggy. Next was the milk mixture (soaking solution). A perfect balance between the three milks was paramount. The right quantity for soaking was also very important. The finished cake has to be light and rich at the same time. It had to be very, very moist, without being soggy. Finally, the whipped cream frosting just had to be perfect. It was the crown to a great masterpiece. After almost four months of tasting and testing, the result is simply well worth the wait…perfection achieved!!! This class was designed to equip the learner with the necessary knowledge and skill on how to make the perfect Tres Leches Cake. Students will learn the fundamental techniques on how to prepare the different components of the recipe and apply expert methodologies to achieve a professional look on the finished product.The easy, step-by-step video tutorial, coupled with our signature fool-proof recipe, allow every student to prepare the cake with ease and confidence. Valuable tips on mise-en-place, ingredient and equipment identification, storage and shelf life of the finished product, as well as advice on costing and selling price are also included in this exciting class.
I. Introduction to Tres Leches CakeII. Ingredient IdentificationIII. Equipment IdentificationIV. Making the Vanilla Chiffon CakeV. Making the Tres Leches Soaking SolutionVI. Making the Whipped Cream FrostingVII. Assembling the CakeVIII. Chef’s Tips for SuccessIX. Advice on Presentation, Packaging, and CostingX. Advice on Storage and Product Shelf Life
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