[{"data":1,"prerenderedAt":142},["ShallowReactive",2],{"recipe-\u002Frecipes\u002Fwhipped-cream-tres-leches":3},{"id":4,"title":5,"body":6,"cookTime":66,"date":67,"description":68,"diagram":69,"extension":125,"ingredients":126,"meta":127,"navigation":128,"path":129,"prepTime":130,"seo":131,"source":132,"stem":135,"tags":136,"yield":140,"__hash__":141},"recipes\u002Frecipes\u002Fwhipped-cream-tres-leches.md","Whipped cream tres leches cake",{"type":7,"value":8,"toc":62},"minimark",[9],[10,11,12,20,26,32,38,44,50,56],"ol",{},[13,14,15,19],"li",{},[16,17,18],"strong",{},"Set up."," Oil only the bottom of a 13×9 metal pan and line it with\nparchment — leave the sides bare so the sponge has something to climb.\nOven to 165 °C \u002F 325 °F, rack in the center.",[13,21,22,25],{},[16,23,24],{},"Nuts."," Toast the hazelnuts until golden and nutty, 8–10 minutes.\nCool, chop fine, and set 2 tablespoons aside for the top.",[13,27,28,31],{},[16,29,30],{},"Two bowls of air."," Whip the 300 g of cream with the vanilla to\nmedium peaks and refrigerate. Separately, whisk the flour, baking\npowder, salt, and cinnamon.",[13,33,34,37],{},[16,35,36],{},"The ribbon."," Beat the eggs and sugar — medium-low until broken up,\nthen high — until pale, mousse-y, and thick enough that the beaters\nleave a slowly dissolving ribbon, about 6 minutes. This is the cake's\nonly leavening that matters; don't shortchange it.",[13,39,40,43],{},[16,41,42],{},"Fold."," Sift the dry mixture over the eggs in three additions, mixing\non low until just combined each time. Fold in the chilled whipped cream\nand the chopped nuts (not the reserved spoonfuls) with a spatula until\nyou have a thick, airy batter.",[13,45,46,49],{},[16,47,48],{},"Bake"," 30–35 minutes, rotating after 20, until risen, golden, and\nspringy, with a clean tester. The counterintuitive move: immediately\ninvert the pan onto a wire rack and let the cake cool completely\nupside-down, still in the pan — it keeps the sponge from sinking.",[13,51,52,55],{},[16,53,54],{},"The three milks."," Whisk the whole milk, condensed milk, 480 g of\ncream, vanilla, and salt. Flip the pan right-side up, poke dozens of\nholes all the way to the bottom, and pour the soak on slowly, pausing\nwhenever it pools. Use all of it, cover, and refrigerate at least\n3 hours.",[13,57,58,61],{},[16,59,60],{},"Finish."," Whip the last 480 g of cream to soft, droopy peaks. Loosen\nthe cake's sides, invert it out (the bottom becomes the top), peel the\nparchment, and swoosh the cream to the edges. Reserved hazelnuts,\npinches of cinnamon, squares.",{"title":63,"searchDepth":64,"depth":64,"links":65},"",2,[],"35 min + 3 hr soak","2026-08-31","Claire Saffitz's take — a whipped-cream-lightened sponge with toasted hazelnuts, drowned in three milks. The one the \u002Fnow page promised.",{"ingredients":70,"steps":88},[71,72,73,74,75,76,77,78,79,80,81,82,83,84,85,86,87],"Neutral oil, for the pan","57 g blanched hazelnuts (½ cup)","300 g heavy cream (1¼ cups), chilled","2 tsp vanilla extract","270 g all-purpose flour (2 cups)","2 tsp baking powder","1 tsp Diamond Crystal kosher salt","¾ tsp ground cinnamon","7 large eggs (350 g), room temp","200 g sugar (1 cup)","480 g whole milk (2 cups)","298 g sweetened condensed milk (1 cup)","1 tsp vanilla extract","Pinch of kosher salt","480 g heavy cream (2 cups), for the soak","480 g heavy cream (2 cups), chilled, for the topping","Ground cinnamon, for sprinkling",[89,92,94,98,102,106,108,110,112,116,118,121],{"label":90,"col":91,"from":91,"to":91},"oil the bottom of a 13×9 · parchment · sides stay bare",1,{"label":93,"col":91,"from":64,"to":64},"toast 8–10 min · chop fine · save 2 tbsp",{"label":95,"col":91,"from":96,"to":97},"whip to medium peaks · chill",3,4,{"label":99,"col":91,"from":100,"to":101},"whisk together",5,8,{"label":103,"col":91,"from":104,"to":105},"beat ~6 min to a thick, slow ribbon",9,10,{"label":107,"col":64,"from":100,"to":105},"sift over in thirds · mix on low, just combined",{"label":109,"col":96,"from":64,"to":105},"fold in the cream, then the nuts",{"label":111,"col":97,"from":91,"to":105},"bake 165 °C \u002F 325 °F · 30–35 min · cool fully inverted in the pan",{"label":113,"col":91,"from":114,"to":115},"whisk into the soak",11,15,{"label":117,"col":100,"from":91,"to":115},"poke everywhere · pour slowly · fridge ≥ 3 h",{"label":119,"col":64,"from":120,"to":120},"whip to soft droopy peaks",16,{"label":122,"col":123,"from":91,"to":124},"unmold · swoosh the cream · nuts + cinnamon · cut into squares",6,17,"md",null,{},true,"\u002Frecipes\u002Fwhipped-cream-tres-leches","1 hr active",{"title":5,"description":68},{"label":133,"url":134},"Claire Saffitz, What's for Dessert","https:\u002F\u002Fwww.penguinrandomhouse.com\u002Fbooks\u002F609933\u002Fwhats-for-dessert-by-claire-saffitz\u002F","recipes\u002Fwhipped-cream-tres-leches",[137,138,139],"baking","dessert","cake","One 13×9 — serves 15","sX993dKFHl5CUOooNjb-4h_okr79FE5FIvhVOq0WkWM",1788136082306]