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Tres Leches Cake with Mango & Goat’s Milk Ice Cream

Empellon, Lauren Resler / April 2012

For 6 servings

Sponge cake:
• unsalted butter (for cake rings)
• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 4 lg. egg yolks
• 3/4 cup granulated sugar
• 1/2 lemon, zested
• 1 vanilla bean, split and scrapped
• 4 lg. egg whites
• 1/8 tsp. cream of tartar

  1. Heat convection oven to 300°F.

  2. Butter 6 2 3/4" by 2 1/2" molds; place on baking sheet lined with parchment paper; reserve.

  3. Sift flour and baking powder into small bowl; reserve.

  4. Place egg yolks and 1/2 cup sugar in the bowl of electric mixer fitted with paddle attachment; beat until pale and ribbon forms; add zest and vanilla; mix well; reserve.

  5. Place egg whites in clean bowl of electric mixer fitted with whisk attachment; whisk until frothy; add cream of tartar; gradually add remaining 1/4 cup sugar with motor running; beat to stiff peaks; reserve.

  6. Fold reserved flour mixture into egg yolk mixture; stir in a little meringue to lighten; gently fold in remaining meringue until just combined; place in piping bag fitted with round tip; pipe batter into reserved cake rings, filling 3/4 full; bake until brown (about 18 minutes); remove from oven; place on wire racks; cool completely.

  7. Cut top off each cake with serrated knife flush with mold; reserve.

Tres leches soak:
• 2/3 cup goat’s milk
• 2/3 cup heavy cream
• 2 Tbsps. sweetened condensed milk
• 2 tsps. dark rum
• 1 vanilla bean, split and scrapped

Place all ingredients in a bowl; whisk well; reserve.

Mango sauce:
• 1 cup fresh mango puree
• 2 Tbsps. plus 2 tsps. granulated sugar
• 4/5 tsp. (4 grams) agar-agar
• 1 sheet gelatin, bloomed in cold water
• citric acid

  1. Heat puree, 8 tsps. water, sugar, and agar-agar in small saucepan; remove from heat; add gelatin; stir until melted; place mixture in a blender; blend on low; add citric acid to taste; strain through fine chinois into airtight container; cover; refrigerate until set.

  2. Remove gel from refrigerator; place in a blender; blend until smooth; strain through fine chinois into clean container; cover; reserve in refrigerator.

Goat’s milk ice cream:
• 3 3/4 cups goat’s milk
• 1 1/2 cups granulated sugar
• 1 cup heavy cream
• 1/2 cup nonfat powdered milk
• 2 Tbsps. dextrose
• 2/3 tsp. (3 grams) guar gum, sheered
• 1/4 tsp. (1 gram) salt

Bring milk, sugar, and cream to a boil in a saucepan; reduce heat to medium; stir in powdered milk and dextrose; bring to a boil; reduce heat to medium; simmer, stirring, 5 minutes; remove from heat; place 1/3 of liquid in blender; add 1/3 of guar gum; blend on high speed 30 minutes; place in 8 quart container; repeat with remaining ingredients; add salt; blend with immersion blender; strain through fine chinois into airtight container; cover; reserve in freezer.

Assembly:
• 6 Tbsps. plus 2 tsps. heavy cream
• 2 tsps. confectioners’ sugar
• goat’s milk ice cream
• fresh mint sprigs
• mango, thinly sliced

  1. Place cream in a bowl; whisk to soft peaks; add sugar; whisk to stiff peaks; reserve.

  2. Poke holes all over top of sponge cakes with paring knife; pour half of tres leches soak over cakes; let stand 30 minutes; flip cakes; pour remaining soak over cakes; remove from molds; spread tops of cake with whipped cream with offset spatula; reserve.

  3. To serve, place each cake on serving plate slightly to one side; place mango slices on top and around base of each cake; place a few drops mango sauce on top and around cake; place quenelle of goat milk ice cream next to cake, resting on top of a few mango slices; garnish with mint.

What to drink: Joseph Cattin Brut Rosé Crémant d’Alsace