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Hazelnut Whipped‑Cream Tres Leches Cake
A rich, dairy‑laden twist on the classic Mexican tres leches cake. A light sponge is lifted with whipped cream, soaked in a mixture of heavy cream, whole milk and sweetened condensed milk, and finished with toasted hazelnuts and a hint of cinnamon.
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Cost Breakdown
Critical Success Points
- • Prepare pan and preheat oven
- • Whip cream for the sponge
- • Beat eggs and sugar
- • Bake the sponge
- • Cool cake upside down
- • Soak the cake
- • Whip topping cream
Safety Warnings
- • Handle the hot oven and hot baking pan with oven mitts.
- • When whipping cream, start on low speed to avoid splattering.
- • Use a sharp knife carefully when slicing.
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