Sweet Corn Tres Leches Cake with Berries
Tamara from The Butter Lab share her recipe for Sweet Corn Tres Leches Cake with Berries. This feels like the perfect recipe for fall, with a taste of summer and heat. You can read more about Tamara’s inspiration for the recipe on her blog as well as her other sweet treat recipes.
Ingredients
MILK SOAK
6 ears corn, shucked
1 1/2 cups heavy cream
One 12-ounce can evaporated milk
One 12-ounce can sweetened condensed milk
CAKE
1 1/2 cups (195 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 cup (198 grams) granulated sugar
2 teaspoons vanilla extract
1/2 cup whole milk, at room temperature
TO SERVE
1 pound strawberries, sliced,* or 1 1/2 pints blueberries
2 cups heavy cream
1/4 cup granulated sugar, divided
METHOD
MAKE THE MILK SOAK:
Cut the corn kernels from the ears, then break each cob in half. Combine the kernels, cobs, heavy cream, evaporated milk, and sweetened condensed milk in a large saucepan and bring to a simmer over medium heat. Remove from heat, cover, and let steep for 1 hour. Discard the cobs. Using a slotted spoon, remove 1 1/2 cups of the kernels from the pan and set aside in a bowl.
Combine the remaining kernels and milk mixture in a blender and pulse several times just to break up the kernels. Strain through a fine-mesh sieve back into the saucepan and discard the solids. Set aside.
MAKE THE CAKE:
Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass or ceramic baking dish (I also sometimes bake this in a 9x12-inch dish, which works fine). Spread the reserved 1 1/2 cups corn kernels evenly across the bottom of the baking pan. In a medium bowl, whisk the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
TO SERVE:
In a bowl, gently toss the berries with 2 tablespoons sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar. Beat heavy cream with 2 tablespoons sugar until soft peaks form. Spread whipped cream evenly over the cake and top with macerated berries. Keep any leftover cake in the refrigerator.
*If you have small strawberries, you can leave them whole, but most people will prefer them sliced.
Please enjoy, and experiment! And tag us in your renditions of the recipe @omgdessertgoals and @thebutterlab.
Also checkout more from Tamara at thebutterlab.com.
