Go Back

Lavender Tres Leches with Blueberry Cream

This sweet cake is perfect for these final days of summer! Sweet lavender infused vanilla sponge cake is soaked in a sweet milk mixture, and topped with a not-so-sweet blueberry whipped cream. It's an elegant twist on the classic cake, and is much easier to whip up than it may appear.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 15 slices
Ingredients Method

Ingredients
  

Tres Leches Cake
  • 1 ¼ cup whole milk
  • 1 Tablespoon dried culinary lavender
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • 1 cup sweetened condensed milk
  • 12 ounces evaporated milk
Blueberry Cream
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 cup wild blueberries I use frozen
  • 3 Tablespoons granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • a pinch of salt

Method
 

Start by making the lavender milk
  1. Heat the whole milk in a saucepan set over medium heat. When the milk comes to a simmer, add the lavender and cover the pan. Turn off the burner and let the milk sit and steep on the warm (but turned off) burner for 45 minutes. Then run the milk through a sieve and into a liquid measuring cup to remove and discard the lavender. Let the infused milk chill for at least an hour before using.
Make the cake
  1. Preheat the oven to 350℉, and grease a 9×13 inch baking dish with butter. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a medium sized bowl using a hand or stand mixer fitted with a whisk attachment, whip the egg yolks with the sugar until they turn pale yellow and roughly double in volume. Add the vanilla and ½ cup of the infused whole milk and whisk until just combined. Pour into the dry ingredients and use a large rubber spatula to fold it in.
  4. Rinse and dry the bowl you used for the egg yolks. Make sure there is no water or egg yolk left, or else the egg whites may not whip properly. Using a hand or stand mixer, whip the egg whites on high speed until stiff peaks form (when you lift the whisk out of the bowl, the egg whites should hold shape). Carefully fold half of the egg whites into the batter, trying not to deflate them too much. Repeat with the second half.
  5. Pour the batter into the previously prepared baking dish and bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow the cake to cool for 30 minutes before adding the tres leches.
Make the tres leches
  1. In a medium sized bowl with a spout, whisk together the remaining infused whole milk, sweetened condensed milk, and evaporated milk until just combined.
  2. Poke the slightly cooled cake all over with a fork. You want a lot of holes, so poke around 20-25 times. Pour all of the tres leches evenly over the cake. It may look like too much to absorb, but don't worry! Cover with cling wrap and chill for 3 hours, or preferably overnight. Letting the cake soak overnight will enhance the flavor and make sure it's really set.
Make the blueberry cream
  1. In a small bowl, whisk together the cornstarch and water. Add the blueberries, sugar, and cornstarch mixture to a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Let simmer for 5 minutes, during which it should thicken to a sauce. Remove from the heat and let cool in the pan for 30 minutes before pouring the mixture into a bowl and refrigerating for at least 2 hours.
  2. Once the blueberry mixture is chilled, make the cream. In a large bowl using a hand or stand mixer fitted with a whisk attachment, whip the cream and vanilla on high speed until it reaches stiff peaks. Then, using a large spatula, fold in the blueberry mixture and a pinch of salt, trying not to deflate the cream as you go. Don't mix it in completely, there should be swirls of blueberry. Spread the whipped cream over the cake and chill for 1 more hour before serving.
  3. Cake stays fresh sealed in the refrigerator for up to 3 days. Enjoy!