Hazelnut Whipped-Cream Tres Leches Cake

Ingredients

• 7 large large eggs (room temperature)
• 1 cup granulated sugar
• 0.5 cup toasted blanched hazelnuts, finely chopped (for batter)
• 0.75 teaspoon ground cinnamon
• 2 teaspoon baking powder
• 0.25 teaspoon kosher salt (plus pinch for soak)
• 1.5 cup all‑purpose flour
• 7.25 cup heavy cream (cold; divided: 1.25 cup for batter, 4 cup for soak, 2 cup for topping)
• 2 cup whole milk
• 1 cup sweetened condensed milk (about half a 14‑oz can)
• 2 teaspoon vanilla extract
• 2 tablespoon extra toasted hazelnuts, finely chopped (for garnish)
• to taste pinch extra ground cinnamon (for garnish)

Instructions

1. Prepare pan and preheat oven

   Brush the bottom of a 13 × 9 inch pan with a thin layer of neutral oil, line only the bottom with parchment paper (do not grease the sides), and preheat the oven to 350°F.

   Time: PT5M

   Temperature: 350°F

2. Toast and chop hazelnuts (if not pre‑toasted)

   Toast hazelnuts in a dry skillet over medium heat until fragrant, about 3‑4 minutes. Let cool, then finely chop.

   Time: PT5M

3. Whip cream for the sponge

   Place 1 ¼ cup cold heavy cream in a large bowl. Using a hand mixer, start on low speed then increase to medium‑high, whipping to medium peaks (the cream should hold its shape but still be soft).

   Time: PT5M

4. Beat eggs and sugar

   In the second large bowl, crack 7 large eggs, add 1 cup granulated sugar, and beat with the mixer on high until the mixture triples in volume, turns pale, and has a ribbon‑like texture.

   Time: PT8M

5. Incorporate dry ingredients

   Sift together 1½ cup flour, 2 tsp baking powder, ¼ tsp kosher salt, and ¾ tsp cinnamon. Add the dry mix to the egg‑sugar mixture in three batches, mixing on the lowest speed just until incorporated.

   Time: PT3M

6. Fold whipped cream and hazelnuts

   Gently fold the medium‑peak whipped cream and the ½ cup chopped hazelnuts into the batter using a large spatula, preserving as much air as possible.

   Time: PT2M

7. Transfer batter to pan

   Pour the batter into the prepared pan and spread it into an even layer.

   Time: PT2M

8. Bake the sponge

   Bake at 350°F for 30‑35 minutes, until the top is golden brown, springs back to the touch, and a few fine cracks appear.

   Time: PT30M

   Temperature: 350°F

9. Cool cake upside down

   When done, remove the cake, invert it onto a wire rack, and let it cool completely (about 20 minutes). Cooling upside down helps retain volume.

   Time: PT20M

10. Prepare the milk soak

    In a large pitcher or bowl, whisk together 4 cups heavy cream, 2 cups whole milk, 1 cup sweetened condensed milk, 1 tsp vanilla extract, and a pinch of kosher salt until the condensed milk fully dissolves.

    Time: PT5M

11. Soak the cake

    Using a skewer, poke holes evenly across the cooled cake. Slowly pour the milk mixture over the cake, allowing it to absorb before adding more. Continue until all liquid is incorporated (about 60‑75 % poured initially, then the rest after a brief pause).

    Time: PT5M

12. Chill the soaked cake

    Cover the cake loosely with foil or plastic wrap and refrigerate for at least 3 hours (or overnight) to let the soak fully penetrate.

    Time: PT0M

13. Whip topping cream

    Whip the remaining 2 cups cold heavy cream to soft, droopy peaks. Do not add sugar; the cake is already sweet enough.

    Time: PT5M

14. Assemble topping and garnish

    Spread the whipped cream evenly over the chilled cake. Sprinkle the reserved 2 Tbsp chopped hazelnuts and a pinch of ground cinnamon over the surface.

    Time: PT5M

15. Slice and serve

    Using a sharp knife, cut the cake into generous squares (15‑20 servings). Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

588

Protein

4.5 g

Carbohydrates

26 g

Fat

37 g

Fiber

0.9 g

Ingredient Substitutions

• Instead of granulated sugar: coconut sugar, brown sugar
• Instead of toasted blanched hazelnuts, finely chopped: toasted almonds, pecans
• Instead of kosher salt: sea salt
• Instead of all‑purpose flour: cake flour
• Instead of heavy cream: half‑and‑half plus butter
• Instead of whole milk: 2% milk
• Instead of sweetened condensed milk: evaporated milk + 1/2 cup sugar
• Instead of vanilla extract: vanilla paste, almond extract

Equipment Needed

• 13 × 9 inch baking pan
• parchment paper
• neutral oil (e.g., vegetable oil)
• hand mixer (or stand mixer)
• large mixing bowls (2)
• fine‑mesh sieve or flour sifter
• large spatula
• wire cooling rack
• measuring cups and spoons
• whisk
• skewer or toothpick
• knife
• cutting board
• serving platter or plate (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Cold heavy cream whips faster and holds peaks better.
• Only oil the bottom of the pan; the un‑greased sides help the cake release cleanly.
• Inverting the sponge while it cools preserves its airy texture, similar to angel‑food cake.
• For extra hazelnut flavor, toast the nuts just before folding them into the batter.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze individual slices wrapped in plastic and foil for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the sponge a day ahead, then soak and chill; whip topping cream just before serving.
• The cake improves in flavor after an overnight chill.