Cream Drop Cream Drop

Ingredients

Chiffon Base

2 1/4 cups cake flour
1 cup sugar
1 tablespoons baking powder
1/2 cup oil
6 large egg yolks
1 teaspoon vanilla
3/4 cup water
1 teaspoon salt
1 cup egg whites or 6 large egg whites
1/2 teaspoon cream of tartar (optional)
1/2 cup sugar (for the whites)

Soak:

1/2 cup condensed milk
1 cup Nestle Fresh Milk
1/2 cup rum (optional)

Crème Chantilly

Steps

VIEW WITHOUT STEPS

  • STEP 1

    Preheat oven at 350 F and prepare the pans.

  • STEP 2

    Combine cake flour, sugar, baking powder, and salt.

  • STEP 3

    On another bowl combine oil, egg yolks, vanilla, and water.

  • STEP 4

    In a mixing bowl combine the egg whites, and cream of tartar.

  • STEP 5

    Whip egg whites and sprinkle sugar little by little and whip until medium to stiff peaks. Mix using a wire whisk the cake flour mixture and oil mixture until a homogenous mixture is achieved.

  • STEP 6

    Fold together meringue and the egg yolk mixture.

  • STEP 7

    Bake for approximately 30 minutes.

    Chiffon Base Variations:

    Coconut cake – add in 2 tablespoon of coconut powder to 200 g mixture or as to desired flavor

    Matcha cake – add in 2 tablespoons matcha powder or more for desired flavor

  • STEP 8

    For the soak: in a heavy bottom sauce pan combine all ingredients and heat mixture about 3 minutes and pour over prepared cake while mixture is still warm.

  • STEP 9

    For the Creme Chantilly: whip cream and add in powdered sugar until light and foamy. Pipe whipped cream over cakes for a decorative touch and top cake with your preffered topping, like Nestle Kitkat Green Tea for matcha flavored tres leches, caramel sauce for the classic tres leches and toasted dessicated coconut for the coconut tres leches. 

    Variations:

    - Add a 1/2 tablespoon of matcha powder per 2 cups for matcha whipped cream
    - Add 1 tablespoon of Maggi Coconut Milk Powder per 2 cups for coconut whipped cream

Curve Curve

Steps

  • STEP 1

    Preheat oven at 350 F and prepare the pans.

  • STEP 2

    Combine cake flour, sugar, baking powder, and salt.

  • STEP 3

    On another bowl combine oil, egg yolks, vanilla, and water.

  • STEP 4

    In a mixing bowl combine the egg whites, and cream of tartar.

  • STEP 5

    Whip egg whites and sprinkle sugar little by little and whip until medium to stiff peaks. Mix using a wire whisk the cake flour mixture and oil mixture until a homogenous mixture is achieved.

  • STEP 6

    Fold together meringue and the egg yolk mixture.

  • STEP 7

    Bake for approximately 30 minutes.

    Chiffon Base Variations:

    Coconut cake – add in 2 tablespoon of coconut powder to 200 g mixture or as to desired flavor

    Matcha cake – add in 2 tablespoons matcha powder or more for desired flavor

  • STEP 8

    For the soak: in a heavy bottom sauce pan combine all ingredients and heat mixture about 3 minutes and pour over prepared cake while mixture is still warm.

  • STEP 9

    For the Creme Chantilly: whip cream and add in powdered sugar until light and foamy. Pipe whipped cream over cakes for a decorative touch and top cake with your preffered topping, like Nestle Kitkat Green Tea for matcha flavored tres leches, caramel sauce for the classic tres leches and toasted dessicated coconut for the coconut tres leches. 

    Variations:

    - Add a 1/2 tablespoon of matcha powder per 2 cups for matcha whipped cream
    - Add 1 tablespoon of Maggi Coconut Milk Powder per 2 cups for coconut whipped cream

Cream Drop Cream Drop

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