Orange Tres Leches Cake

This is a fantastic dessert for a large gathering. Kris Rudolph introduced me to this deliciousness while I was in San Miguel de Allende. Kris, a talented cooking instructor, offers a variety of courses centered on Mexican cuisine (KrisRudolph.com). She also leads food tours in Italy! Suffice it to say, I felt both inspired and in awe of her. How could I have gone this long without knowing about this sponge cake? I’ve taken the liberty to tweak it a bit, but Kris is definitely the inspiration.

Orange Tres Leches Cake

Serves 12 to 16
Prep time: 20 minutes
Cook time: 25 minutes plus cooling time 

Cake

7 eggs, separated into 2 mixer bowls
1 cup sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 1/2 teaspoon vanilla extract
zest from 1 orange

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Topping

1 can evaporated milk
1 can sweetened condensed milk
1 cup heavy cream
1/4 cup Grand Marnier

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Frosting

2 cups heavy cream
1/4 cup powdered sugar
pinch salt 
1 teaspoon Grand Marnier
1/2 teaspoon vanilla extract 

1 orange, peeled, sectioned into small pieces, and tossed in 1 tablespoon Grand Marnier

Directions

1. Preheat oven to 350°F. Butter two 9-inch round cake pans, line the bottoms with parchment paper, coat the pans and the paper with butter, and dust with flour. Set aside.

2. Separate the egg yolks and whites into two large mixing bowls. It is best to separate each egg white into a small dish before adding to the others to ensure the whites contain no yolk.

3. Sift flour, baking powder, and salt into a small bowl. Mix milk, vanilla, and orange zest in another bowl. With a hand-held mixer, beat egg yolks with sugar until pale and fluffy, at least 5 minutes. Scrape the bowl a few times. Use a spatula or wooden spoon to add dry and wet ingredients to the yolk mixture in 3 parts, folding and mixing well each time. 

4. Using a stand-up or hand-held mixer, beat egg whites until stiff but not dry. Gently fold them into the batter, starting with about a quarter of the whites to lighten the batter. Be careful not to deflate the whites while thoroughly incorporating them. Divide batter evenly between the pans, place in the center of the oven, and bake until done, about 25 minutes.

5. In a 4-cup measuring cup, whisk together the evaporated and condensed milk, heavy cream, and Grand Marnier. When cakes are baked, immediately invert them onto cooling racks placed over rimmed trays. Prick the tops of the cakes with a fork and slowly pour one-quarter of the milk over each cake, working slowly and allowing the milk to soak into every surface. Flip the cakes and repeat the process with the remaining milk. Pour any accumulated liquid from the pans over the cakes. Cool completely.

6. Make the frosting
   Whip the cream until quite thick, then add powdered sugar, a pinch of salt, vanilla, and Grand Marnier. Place one cake layer on a serving platter, spread with the whipped cream, and scatter drained orange segments over. Add the top layer and frost the cake completely. Serve. It can be refrigerated.