Preheat oven to 350. Dissolve instant coffee in bowl with 1/3 cup warm water. Cook sugar in medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan, but not stirring, until sugar turns amber (about 7 minutes). Remove from heat (lumps okay). Stir in coffee mixture until smooth.
Pour caramel into 8 inch square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until caramel is no longer sticky, about 10 minutes. Lay the cake halves, cut-side down, next to each other on top of the caramel. Poke the cake all over with a fork.
Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour egg mixture over cake, gently pressing on the cake so it soaks in. Cover the pan with foil & bake until set, 50 minutes to 1 hour. Remove foil & let cool 30 minutes.
Run knife around edges to loosen, then invert onto a plate. Let caramel drip. Refrigerate until cold, about 2 hours (up to 3 days). Beat cream with mixer until soft peaks form. Slice; top with whipped cream.
Originally Submitted
1/26/2012
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