Strawberry Daiquiri Tres Leches Cake

I find that Tres Leches Cakes as a concept lend themselves well to unique flavor profiles. This iteration is inspired by the famous summery-sweet cocktail.

It's a similar case of creative catharsis. I believe I have created something fairly original regarding the fusion of the cake with the drink. I can never be too sure, though. The parallel universe is likely out there somewhere. I'd rather not research it too hard. If anything, it's my recipe for a Strawberry Daiquiri Tres Leches Cake.

It maintains the traditional structure of the dessert. The cake is a sponge cake, but unlike any other I've made in my experimentation. I was looking for a strawberry sponge cake. Gemini and other AI siblings will plead their case, offering 'strawberry' sponge cakes (typically comprised of angel food cakes with whole strawberries laced in between).

I believe there is a time and place for a strawberry short cake, but this is not that time, nor that place. My preferences for fruit in desserts is juvenile-- I want all of the fruit flavor, and none of the texture. I'd rather have smooth strawberry-flavored custard than vanilla with diced strawberries sitting in their distilled syrup.

The cake's color and flavor is enhanced with a natural strawberry puree (enhanced with a touch of red food dye). Strawberry extract takes in to another level, and vanilla rounds it out. The cake is light, fluffy, and has a supple, sweet strawberry flavor. It's the perfect watershed for which the milk soak can flood.

The milk soak is mostly standard stuff. I substitute the whole milk for RumChata-- a local brand hailing from Pewaukee, Wisconsin. It's among the few things I enjoy taking a straight shot of, and it provides a warm, bold Rum flavor that balances well with the strawberries. Soak it overnight for the best results. the measurements may seem overzealous compared to the cake batter, but this cake will soak up all of it.

The homemade whipped cream elevates this to the next level. Homemade serves to be the best method, providing a sweetness level you can control. Other flavor prfiles can also be mxied in-- in this case, the juice of one lime provdes some great, and perhaps needed, acidity to the whipped cream. Finish the cake with a fresh grating of lime zest, and your Cake is complete.

It's best paired with the traditional cocktail, of course. Back to the bunker to see which flavor profile will get the Tres Leches treatment next.

Below is my recipe for the cake. Enjoy!

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Strawberry Daiquiri Tres Leches Cake (one 9x13 dish)

Ingredients, Strawberry Puree:

• One half-pound (227 g) fresh OR thawed frozen strawberries

Ingredients, Sponge Cake:

• 1 Cup (120 g) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon table salt

  • 5 large eggs, separated

  • ½ cup (100g) granulated sugar, divided

  • ½ cup strawberry puree

  • ¼ cup Rumchata

  • 1 teaspoon vanilla extract

  • 2 teaspoons strawberry extract

Ingredients, Milk Soak:

• One 12-oz can evaporated milk

  • One 14-oz can sweetened-condensed milk

  • 1/4 cup Rumchata

Ingredients, Whipped Cream:

• One pint (240g) heavy whipping cream, cold

  • The juice of one lime

  • ½ cup (60 g) powdered sugar

  • The zest of one lime

Method; Strawberry Puree:

1) For fresh: Rinse strawberries well; remove leaves from top. Add to a food processor or blender. Pulse for 30 seconds. For frozen: Thaw strawberries, drain excess water. Add to a food processor or blender. Pulse for 30 seconds.

2) Once relatively smooth, add puree to a sauce pan. Set heat to medium and reduce puree until thickened, 25-30 minutes. Cool completely before using.

Method; Sponge Cake:

1) Preheat oven to 350 degrees.

2) In a mixing bowl, combine flour, baking powder, and salt. Set aside.

3) Separate egg whites and yolks; crack eggs into the bowl that you’ll use to make the meringue. Place yolks into a seperate bowl.

4) Add ¼ cup of sugar to the bowl with the egg yolks. Mix on high speed until yolks are a pale yellow. Add in strawberry puree, Rumchata, vanilla and strawberry extracts. Mix until combined.

5) Pour the egg yolk mixture into the flour mixture. Fold together until just combined; do not over-mix.

6) Begin to whip egg whites for the meringue. Gradually add the remaining ¼ cup sugar, one tablespoon at a time, until fully incorporated. Continue to whip the whites until stiff peaks form. (Raise the bowl upside down over your head-- if it sticks, the meringue is done.)

7) Fold the meringue into the into the batter gently; do not over-mix. Fold until no white streaks of meringue remain.

8) Pour batter into an un-greased 9x13 pan and bake for 30 minutes, or until lightly golden brown on top. The cake should bounce back in the center when lightly pressed. Remove from oven to cool completely.

Method; Milk Soak:

1) Poke numerous holes into sponge cake with a fork.

2) Combine evaporated milk, sweetened-condensed milk, Rumchata, and rum extract into a bowl. Mix until smooth.

3) Pour mixture over cake. Let cake soak for at least 2 hours, overnight preferred. Place a mixing bowl in the fridge to chill at the same time for the whipped cream.

Method, Whipped Cream:

1) Pour the heavy cream into the chilled mixing bowl. Add the powdered sugar and lime juice. Whip on high speed until stiff peaks form.

2) Add the whipped cream to the Tres Leches Cake. Spread evenly with a rubber spatula coating the entirety of the cake. Grate fresh lime zest over whipped cream. Serve immediately; cake lasts approximately one week when refrigerated.