June 4, 2020

TRES LECHES CAKE TRUFFLE

I must’ve watched Cristina Tosi’s episode of Chef’s Table at least a thousand times.

I was specially obsessed with Milk Bar’s Cake Truffles. I was never a fan of cake pops, too sweet and too sugary for my taste. This twist on cake pops I loved! I had to try it!

My favorite dessert EVER is tres leches cake. There is this one place in my city that had the original most delicious tres leches cake, which we would have only in special occasions like mother’s day or birthdays. A few years ago every single bakery here started making their version of this amazing dessert and they only got better!

Back to the truffles. The first time I made these I didn’t make a filling. I just changed a few things in her recipe to make it Tres Leches flavored. It was delicious, but we can always make it better!

I used a cookie scoop to help me fill these babies with a sweetened condensed milk filling and IT WAS AMAZING! So delicious and creamy, the whole cake in a bite! So good and worth all the steps.

The Cake Truffle has a bunch of components that combine together to make this delicious treat you’ll want to make every week!

EACH TRUFFLE HAS:

Cake base
Liquid
Filling
Crumb

CAKE BASE:

The cake we use for this truffle is a basic vanilla cake. Bake it in any type of cake pan and then break and crumb everything once its cooled which you will mix with the liquid to make the truffle.

LIQUID:

Now this is where I’ve started changing the recipe a bit! To make it tres leches flavored, I made a orange flavored evaporated milk (Make a big batch and have tres leches cake and cake truffles for the weekend! *wink* *wink*)

To make this you’ll need orange peel from half an orange and 500ml of milk. Pour the milk on a pan and place it on high heat until it boils. Lower it to low heat and add the orange peel, leaving it until it is a bit under half it original amount stirring occasionally. About 30 to 40 minutes.

FILLING:

For the filling, I chose a sweetened condensed milk cream I’ve been making for the original Tres leches cake. It’s pretty simple, you only need a few ingredients and a pan.

The secret of this filling is to never stop stirring so you don’t burn it! When it starts looking thicker, take it out of the heat and pour it onto a plate before covering it and chilling.

You can make this the day before so when you actually make the truffles you just take it out of the fridge and it’s ready to use!

CRUMB:

The crumb for the outside of the truffle is almost the same as the original recipe! Make it the day before and have it ready for when assembling the truffles.

Vanilla crumb that stick to the cake with white chocolate, it doesn’t get better than that!

Yield: 30 Truffles

Tres Leches Cake Truffle

Ingredients

CAKE
400 gr Self rising flour
345 gr Sugar
2 Tsp Baking powder
3 Eggs
1 Tsp Salt
1 Tbsp Vanilla extract
290 ml Milk
60 gr Vegetable Oil
175 gr Butter
CRUMB
1/4 cup Sugar
1 Tbsp Brown sugar
2/3 Flour
1/4 Tsp baking powder
1/4 Tsp salt
1 Tbsp Vegetable Oil
1 Tbsp Vanilla extract
FILLING
1/2 Recipe
EXTRAS
1/4 cup Orange evaporated milk
White Chocolate

Instructions

Preheat the oven to 170 degrees celsius and prepare a pan with butter and flour or oil spray.
Measure your wet ingredients and mix them all together in a bowl.
In another bowl or the bowl of your stand mixer, add the dry ingredients with the butter and mix until you get a sandy texture.
Slowly add the wet ingredients while you mix on low speed.
Pour into the cake pan and bake until a toothpick comes out clean from the middle.
Let the cake cool.
To make the crumb add sugar, brown sugar, flour, baking powder, salt, oil and vanilla to a mixing bowl and mix.
Bake for 20 minutes at 170 degrees celsius, cool and process until its a fine sand.
With your hands or a couple of forks crumb the cooled cake completely and add the 1/4 cup evaporated milk. Mix.
Using a cookie scoop, scoop out some of the cake. Using your finger make a small hole in the middle. (still in the scoop)
Fill with the condensed milk filling and cover it with more of the cake.
Take it out of the scoop and slowly roll it in your hands to make a perfect ball. Repeat with the rest of the cake.
Melt the white chocolate and cover the balls with a thin layer. Then, roll it on the crumbs to cover completely.
Keep in the fridge!