Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about desserts! This extraordinary Candy Cap Tres Leches Cake is not just a recipe - it's a gastronomic revelation that seamlessly blends the rich traditions of Mexican cuisine with the unexpected, earthy charm of candy cap mushrooms. Imagine a supremely moist cake that whispers subtle, maple-like mushroom notes while drowning in three luxurious milks, creating a dessert so decadent it will become the talk of your next gathering.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- Candy cap mushrooms
- All-purpose flour
- Sugar
- Baking powder
- Eggs
- Milk
- Condensed milk
- Evaporated milk
- Whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and butter a 9x13 inch baking pan.
- Dry and finely grind the candy cap mushrooms into a powder using a spice grinder or mortar and pestle.
- In a large mixing bowl, sift together the all-purpose flour, ground candy cap mushrooms, and baking powder.
- In a separate bowl, cream together sugar and eggs until light and fluffy, about 3-4 minutes using an electric mixer.
- Gently fold the dry ingredients into the egg mixture, stirring until just combined to create a smooth cake batter.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool completely on a wire rack for about 30 minutes.
- In a large measuring cup, combine milk, condensed milk, and evaporated milk, whisking together thoroughly.
- Once the cake has cooled, use a fork to poke holes all over the surface of the cake.
- Slowly pour the three-milk mixture over the cake, allowing it to absorb completely.
- Cover the cake and refrigerate for at least 2 hours to allow full milk absorption.
- Before serving, top the cake with freshly whipped cream, spreading evenly across the surface.
- Optionally, garnish with additional ground candy cap mushrooms or fresh berries.
- Slice and serve chilled, enjoying the unique mushroom-infused tres leches cake.
Tips
- Mushroom Grinding Matters: Ensure your candy cap mushrooms are completely dry before grinding to achieve a fine, even powder that distributes seamlessly through the batter.
- Room Temperature Ingredients: Let eggs and milk come to room temperature before mixing to ensure smoother incorporation and a more consistent cake texture.
- Milk Absorption Technique: Poke holes generously and pour the milk mixture slowly, allowing the cake to absorb liquid gradually for maximum moisture.
- Chilling is Key: Refrigerate the cake for at least 2 hours, but preferably overnight, to allow full milk absorption and deeper flavor development.
- Whipped Cream Wisdom: Whip cream just before serving to maintain its light, airy texture and prevent deflation.
- Storage Tip: This cake keeps beautifully in the refrigerator for 3-4 days, with flavors actually improving over time.
Nutrition Facts
Calories: 252kcal
Carbohydrates: 45g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
