Scrumptious Tres Leches Cake recipe utilizing the Ooni Halo Professional Mixer — Ooni USA

Sponge Cake: 

1. Preheat the oven to 180C/350F fan.
2. Separate the egg whites and yolks rigorously, putting the egg whites within the Ooni Halo Professional mixing bowl and the egg yolks within the massive mixing bowl. Add 1 tablespoon of the caster sugar to the egg yolks. Set egg yolks apart. 
3. With solely the egg whites within the Ooni Halo Professional mixing bowl and the geared whisk hooked up, set the mixer to 100% / 345 rpm and whisk the egg whites for 1 minute 30 seconds. 
4. With the pace nonetheless at 100% / 345 rpm, set the timer to 9 minutes and add the remaining caster sugar one tablespoon at a time each 10 seconds till all of the sugar has been added. This could take about 3 minutes (including the sugar early on will be certain that it totally dissolves into the egg whites).
5. Leaving the mixer working to proceed whisking the egg whites, use your whisk to beat the egg yolks within the massive mixing bowl till it’s pale in color and doubled in quantity, this could take about 2 minutes. Shifting the whisk back and forth often works greatest for this. 
6. Add the vanilla extract and 60ml of the milk into the egg yolks and whisk to mix, then sieve half the flour and the salt into the massive mixing bowl and blend till simply mixed. Repeat with the remaining 60ml of milk and flour. 
7. Examine the consistency of the egg whites as soon as the mixer stops, the meringue ought to be thick and shiny and maintain a agency peak (someplace between delicate and stiff peaks). If it’s nonetheless at a delicate peak, whisk it for an extra minute at 100% / 345 rpm. 
8. Add a heaped tablespoon of meringue to the egg yolk batter and fold in with the silicone spatula till each mixtures are properly mixed. 
9. Add a 3rd of the remaining meringue into the batter and fold by means of, scraping the underside and sides of the bowl – aiming for about 10 folds per addition of meringue. The aim is to softly mix the 2 mixtures whereas retaining as a lot air within the batter as potential. 
10. Repeat one other two occasions with the remaining meringue – you could have so as to add a couple of additional folds after the final addition to completely combine all of the meringue into the batter. You must have a lightweight fluffy cake batter on the finish of this.
11. Pour the batter into the ungreased and unlined baking tin and easy the highest of the cake. Place the cake within the oven after which scale back the temperature to 160C/320F fan. Bake for 45-50 minutes or till a skewer comes out clear or with a couple of massive crumbs solely (don’t open the oven door to examine the cake till at the very least 40 minutes in to minimise the possibility of the sponge collapsing). Flip the oven off and with the oven door barely ajar, cool the cake within the oven for five minutes earlier than eradicating it to chill fully. This extra step will assist scale back the extent to which the cake deflates when it’s cooling.

Ending the cake:

1. As soon as the cake is totally cool, depart it within the tin and poke throughout with a skewer or fork. 
2. Combine the evaporated milk, condensed milk and complete milk collectively within the medium mixing bowl/ measuring jug till mixed. 
3. Pour half of the milk combination over the cake, ensuring to pour it over the sides and let it sit for a couple of minutes to partially take up earlier than pouring the remaining milk combination onto the cake. It’s regular for there to be a pool of liquid on the cake at this level. Cowl and refrigerate in a single day, however if you happen to want it on the identical day, for at least 2 hours.
4. Shortly earlier than serving, add the double cream and icing sugar into the Ooni Halo Professional mixing bowl and fasten the splash guard. Whisk the cream at 50% / 195 rpm for 20 seconds, then improve the pace to 70% / 255 rpm for between 3-4 minutes till the cream reaches delicate peaks (the cream will proceed to agency up as you unfold it on the cake so that you need to underwhip it at this stage). High the cake with the whipped cream and sprinkle with floor cinnamon to serve. 

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In the event you’d prefer to make the Tiramisu Tres Leches, see under for the amended milk combination/topping elements and methodology (ranging from ‘Ending the cake’).

Milk Combination:

90ml Entire Milk 

1½ tbsp On the spot Espresso Powder

30ml espresso liquor (Baileys/Tia Maria/Kahlua)

1 can (410g) Evaporated Milk

1 can (397g) Condensed Milk

Whipped Cream Topping:

250g Mascapone

50g Icing Sugar

250g Double Cream or Heavy Cream

Cocoa Powder (to mud the cake)

Ending the cake:

1. As soon as the cake is totally cool, depart it within the tin and poke throughout with a skewer or fork.

2. Warmth the entire milk (on the hob or microwave) till heat, then add the moment espresso powder and stir till it dissolves. Add the espresso liquor, evaporated milk and condensed milk and blend to mix. 

3. Pour half of the milk combination over the cake, ensuring to pour it over the sides and let it sit for a couple of minutes to partially take up earlier than pouring the remaining milk combination onto the cake. It’s regular for there to be a pool of liquid on the cake at this level. Cowl and refrigerate in a single day, however if you happen to want it on the identical day, for at least 2 hours.

4. Shortly earlier than serving, add the mascarpone and icing sugar into the Ooni Halo Professional mixing bowl and fasten the splash guard. Whisk the mascarpone at 50% / 195 rpm for 20 seconds, then improve the pace to 70% / 255 rpm and raise the splash guard cowl to pour all of the double cream/heavy cream into the mixer. Whisk for about 3 minutes, or till the combination reaches delicate peaks (the cream will proceed to agency up as you unfold it on the cake so that you need to underwhip it at this stage). You’ll have to scrape the bowl down as soon as to make sure the mascarpone is properly included into the cream. 

5. Cowl the cake with the mascarpone cream and sprinkle with cocoa powder to serve.