COFFEE-CARAMEL TRES LECHES CAKE

Coffee-Caramel Tres Leches Cake image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cakes

Number Of Ingredients 9

2 tablespoon(s) instant coffee
1/3 cup(s) warm water
1 1/2 cup(s) sugar
1 - 12 oz. - store bought pound cake, halved lengthwise
2 large eggs
4 large egg yolks
1 - 14 oz. can(s) sweetened condensed milk
1 - 12 oz. can(s) evaporated milk
1 cup(s) heavy cream

Steps:

Preheat oven to 350 degrees F. Dissolve the instant coffee in a bowl with water. Cook the sugar in a medium skillet over medium high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8" square baking pan; tilt the pan to coat the bottom & halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
Whisk the eggs & yolks in a bowl until foamy. Slowly whisk in the condensed milk & evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil & bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil & let cool 30 minutes.
Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.