London Fog Tres Leches Cake

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 1½-quart loaf pan or 9-inch round cake pan.
2. Whisk the egg yolks, ¼ cup sugar, vegetable oil and vanilla until pale yellow, 2–3 minutes. Clean and dry the beaters.
3. Whip the egg whites on high until foamy, add the cream of tartar, then whip until thick. Gradually add the remaining ¼ cup sugar and whip to soft peaks.
4. Fold in about a third of the whites at a time into the yolk mixture without overmixing.
5. Sift in the flour and baking powder and fold gently without overmixing.
6. Pour the batter into the pan and smooth the top.
7. Bake for 30 minutes or until firm, then cool for about 30 minutes.
8. Warm the evaporated milk in a microwave-safe bowl for about 2 minutes. Steep the Earl Grey tea bags in it for about 20 minutes, then remove them, squeezing out any liquid.
9. Stir the condensed milk, media crema and vanilla into the tea milk until smooth.
10. Pierce the cooled cake all over with a fork, pour the milk mixture evenly over it, cover and chill for at least 4 hours or overnight.
11. Whip the cream on medium-high for 2–3 minutes until it begins to thicken, then add the powdered sugar and vanilla and whip to stiff peaks, 2–3 minutes more.
12. Spread the whipped cream evenly over the cake. Dust with cacao powder if desired, then grate the orange zest and shave dark chocolate on top.
13. Slice and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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