Raspberry Champagne Tres Leches
- 3/4 cup all purpose flour*
- 2 1/2 teaspoon baking powder
- 4 large eggs
- 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- Raspberry Champagne Moistening Syrup
- 1 1/4 cups frozen raspberries
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup sweetened condensed milk
- 3/4 cup champagne, Cava or Prosecco
- 1/4 cup or more milk or half and half
- 1 pint raspberries
- 1/4 cup dark candy melts (for hearts, optional)
- Crème Chantilly
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Butter and flour an 8 or 9-inch square cake pan. Cut a piece of parchment paper and line bottom of pan. Set aside.
- Sift together flour and baking powder. Set aside.
- Separate eggs, making sure that no egg yolk enters egg whites because egg whites do not whip when traces of yolk is present.
- In a medium-sized bowl, whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
- In separate bowl whip egg whites, second listed 3 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
- Add 1/2 of flour and gently fold until incorporated; add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes. Turn upside down and place on a sheet of parchment paper, paper towel, or kitchen towel.
- Defrost raspberries in a microwave oven, (They will become far less than 1 1/4 cups.) Puree until very smooth. Press through a sieve to remove seeds. Pour in a bowl large enough to hold champagne and milks.
- Add sugar, sweetened condensed milk, champagne, and milk or half and half. Combine well.
- Trim edges of cake. Place a small piece of excess cake onto a plate. Spoon a small amount of syrup onto it and test to see if syrup absorbs well. If needed, add small amount of milk or champagne to the syrup and test again.
- Place cake onto a serving platter and spoon syrup onto cake. Allow time for syrup to be absorbed.
- Melt candy melts according to manufacturer directions and pour into a small piping bag. Pipe small hearts onto plastic food wrap and set aside.
- Decorate with crème Chantilly, chocolate hearts and raspberries. Sprinkle with a small amount of powdered sugar.