My second tres leches cake has a Japanese tea twist.
The idea of adding tea was good, but this recipe has a big flaw, read at the end.
I made a simple cake with flour, baking powder and matcha green tea.
The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.
Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.
I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.
As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored matcha au lait taste.
Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or okara cake keep their texture better when soaked.