• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 12
    OK

    Todd English's Tres Leches Cake

    Chef Todd English has replaced butter with delicious Chilean Extra Virgin Olive Oil to put his twist on this South American traditional confection!

    Todd English is the chef/owner of various restaurants in Boston, New York, Florida, and Las Vegas including his flagship establishment, Olives.

     


    Ingredients
    Cake
    3
    large eggs
    1 3/4
    cups
    granulated sugar
    12
    ounces
    Chilean Extra Virgin Olive Oil
    10
    ounces
    half & half
    1
    ounce
    grand marnier
    2
    ounces
    fresh orange juice
    1
    teaspoon
    lemon zest
    2
    cups
    all-purpose flour
    1/2
    teaspoon
    baking soda
    1/2
    teaspoon
    baking powder
    *
    dozen 3 inch tart pans
    1 1/2
    teaspoons
    kosher salt
    Tres Leches Soak
    1
    cup
    evaporated milk
    1 1/2
    cups
    sweetened condensed milk
    1
    cup
    half and half
    1
    teaspoon
    vanilla extract
    1
    teaspoon
    dark rum
    1/2
    teaspoon
    salt
    Directions
    Preheat oven to 350 degrees F.
    In a large bowl, whisk together the eggs, sugar, Chilean extra virgin olive oil, half & half, grand marnier, orange juice, and lemon zest.
    Sift together the flour, baking soda, baking powder, and salt.
    Mix the dry ingredients into the wet mixture. Whisk until well blended.
    Pour mixture into tart pans. Bake for 8 minutes or until light golden brown and the center springs back when touched.
    Place on a rack to cool 5 minutes then pour 2 ounces of the milk soak over each cake, let it sit 5 minutes to soak.
    Invert cake onto plate, garnish with sliced strawberries.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Classic

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