Matcha tres leches

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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.

More about “tres leches” cake and basic recipe.

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I made a simple cake with flour, baking powder and matcha green tea.

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The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.

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Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.

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I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.

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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.

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2 thoughts on “Matcha tres leches

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