Week 110: Thai Tea Tres Leches
- The Bored Baker
- 15 hours ago
- 2 min read
Thai tea is my favorite drink to order at Thai restaurants or boba shops. It is definitely strong, but the hints of condensed milk make it taste so refreshing for the summer.
This Thai tea spin on the classic tres leches makes it the perfect dessert for a large gathering or celebration. It can feed a crowd, but it is very easy to make.
I recommend using Thai tea concentrate because then you don’t need to use more milk in the recipe. I also added the concentrate to the cake itself so that you could really taste the Thai tea flavor.
I love experimenting with different tres leches flavors. They are so versatile and always end up being a hit. I definitely recommend trying this recipe out!
RECIPE:
INGREDIENTS:
Cake:
5 egg whites
5 egg yolks
1 1/4 cups granulated sugar
1/2 cup Thai tea concentrate
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Soak:
5 oz. can of evaporated milk
14 oz. can of condensed milk
3 cups Thai tea concentrate
Frosting:
2 cups heavy whipping cream
1/3 cup powdered sugar
STEPS:
Preheat your oven to 350 degrees F, and set out a 9x13-inch cake pan.
In the bowl of your stand mixer, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks and sugar until light and fluffy with an electric mixer. Add the Thai tea concentrate and combine. Then, fold in the flour and baking powder. Finally, fold in the egg whites. Pour the batter into your prepared pan and bake for 35 minutes.
Allow the cake to cool for 5 minutes while you make the soak. In a bowl, whisk the condensed milk, evaporated milk, and Thai tea concentrate. Poke holes all over the cake’s surface with a fork. Pour your soak over the cake and let it absorb the filling in the refrigerator for at least 3 hours.
While the cake is cooling, make the frosting. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread over the cooled cake and serve.
Enjoy!
The Bored Baker 👩🏽🍳
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