A tres leches chiffon cake layered with a coconut milk soak, cajeta, diplomat cream and topped with vanilla chantilly.
I like how it’s not soggy from a total soak like a traditional tres leches, but just enough moisture and diplomat to balance the lightness of the chiffon. I’m really happy with how the chiffon came out given my first attempt at madeleines exploded lol.
Excuse the acetate I partially left on.
Recipe for two people or two 6 inch cakes.
Preheat oven to 300F. Prepare cake pans with parchment. In a large mixing bowl sift flour, sugar I, baking powder, nutmeg. Emulsify oil into egg yolks, then add warm water and coconut milk. Whip egg whites with sugar II, cream of tartar, and salt to medium stiff peak. Meanwhile whisk egg yolk mixture into dries. Make sure no flour pockets. Whisk some of the French meringue to lighten up the mixture. Fold in the rest of the meringue. Fill two 6"x3" cake pans y 60%. Cool down in the pan, inverted.
100.00%
Pastry Flour 162 g
Sugar I 86 g
52.90%
Nutmeg 1 g
0.15%
Baking Powder 4 g
2.30%
Yolks 63 g
39.2%
Canola Oil 28 g
17.6%
Coconut Milk 86 g
53.1%
Water 30 g
18.5%
Egg Whites 152 g
94.0%
Sugar II 86 g
52.9%
Salt 2 g
1.4%
Cream of Tartar 1 g
0.5%
Total
700 g
Total
432.5%
Coconut Soaker – 2 cakes
Coconut Milk
222 g
Heat everything up just to dissolve sugar. A soaker needs to be used at room temperature.
100.00%
Sugar 69 g
31.00%
Vanilla 4 g
2.00%
Salt 4 g
2.00%
Total
300 g
Total
135.0%
Pastry Cream – 2 cakes
Scald milk. Mix cornstarch with sugar. Add eggs to sugar mixture, mix well. Temper eggs with milk. Bring eggs and milk to the boiling point. Look for a few slow bubbles. Keep at this point for 1 minute constantly whisking. Strain and cool down to 140F. Whisk in butter. Cover with the plastic wrap pressing directly to the surface.
Milk 361 g
100.00%
Salt 2 g
0.50%
Vanilla Extract 4 g
1.00%
Sugar 87 g
24.00%
Cornstarch 25 g
7.00%
Eggs 76 g
21.00%
Butter 45 g
12.5%
Total
600 g
Total
166.0%
Diplomat – 2 cakes
Take 1/3 of the pastry cream, warm up to 120F over water bath. Dissolve the gelatin in the heated pastry cream. Stir the remaining 2/3 of the pastry cream until it is smooth. Whisk half of the whipped cream into the pastry cream. Gently fold another half of the whipped cream. Transfer to the bowl, let it set at least 1 hour, preferably 4 hours
Pastry Cream 348 g
100.00%
Heavy Cream
348 g
Whip the heavy cream to medium soft peaks and chill.
100.00%
Gelatin
3 g
Bloom the gelatin in ice water.
1.00%
Total
700 g
Total
201.0%
by SkillNo4559