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Raffaello tres leches cake

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Prep Time 25 minutes
Cook Time 30 minutes
Refrigeration Time: 4 hours
Total Time 4 hours 55 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the cake:
  • 6 eggs, big
  • 3/4 C (150 gr) white sugar
  • 1/3 C (56 gr) white chocolate, melted
  • 2 C (260 gr) all purpouse flour
  • 1 1/2 tsp (7.5 gr) baking powder
  • 1/4 tsp (1.2 gr) salt
For the tres leches mixture:
  • 1 can (380 gr) condensed milk
  • 1 can (400 ml) unsweetened coconut milk (not coconut cream)
  • 2 C (480 ml) half and half cream, or whipping cream
  • 1 tbsp (15 ml) vanilla extract
  • 1 pinch salt
For the whipped cream:
  • 1 1/2 C (360 ml) whipping cream
  • 2 tbsp confectioners sugar (powdered sugar)
  • 12 pieces raffaello chocolate, cut inro small pieces

Equipment

Method
 

For the cake:
  1. Preheat the oven to 356º F (180° C). Grease with a little butter a rectangular pan with high walls of approximately 14 inches x 9 inches (35 cm x 23 cm). Also, in a medium bowl, sift the flour with the baking powder and salt.
  2. Separate the eggs and place the egg whites in a very clean large bowl and the yolks in another medium bowl. Beat the egg whites with an electric mixer or a hand whisk for 2 minutes until they begin to fluff up.
  3. Add the egg yolks one at a time, beating after each addition. Gradually add the sugar while continuing to beat until soft peaks begin to form, about 3 minutes.
  4. Add the melted white chocolate and beat for 1 minute until the mixture is very fluffy. Add the flour mixture and beat for 30 seconds more just until integrated and smooth, but it is important not to over beat.
  5. Pour the mixture into the pan and spread it with a spoon so that it is even. Bake for 30 minutes until the cake is lightly golden brown and a wooden toothpick comes out clean when inserted.
  6. Once ready, take the cake out of the oven and let it cool down completely in the same pan.
For the tres leches mixture:
  1. In a large bowl add all the ingredients and beat with a hand whisk until smooth. Refrigerate until needed.
For the whipped cream and assembly:
  1. In a large bowl add the whipping cream with the powdered sugar and beat with an electric mixer or hand whisk for 3 minutes until stiff peaks form. Refrigerate until needed.
  2. Without turning the cake out of the pan, using a fork or a wooden stick, prick all over its surface so that the three-milk mixture can be absorbed.
  3. Gradually pour the tres leches mixture over the cake until it is completely covered. If there is leftover mixture, the cake can be refrigerated for 15 minutes and then add the rest. Cover the mold with plastic wrap and refrigerate the cake for at least 4 hours for the tres leches mixture to be absorbed completely.
  4. Once this time has passed, add all the whipped cream on top of the cake and spread it evenly with a spoon. Add the raffaello chocolate in pieces on top of the whipped cream and that's it!

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