Apple Crisp Tres Leches

Apple Crisp Tres Leches

Melissa Garcia
PREP TIME: 60 MIN COOK TIME: 35 MIN TOTAL TIME: 95 MIN
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Fall tres leches of my dreams this apple crisp tres leches is full of flavor and layers!

Ingredients

Vanilla Sponge Cake

  • 1 Cup All Purpose Flour
  • 3/4 Cup Cake Flour
  • 1 1/2 Cup Caster Sugar(I blend granualated sugar on a blender)
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Unsalted Butter
  • 3/4 Cup Milk
  • 3 Large Eggs
  • 1 Tbsp Vanilla

Apple Filling

  • 4 Large Honey Crisp Apples
  • 1 Cup Sugar
  • 2/3 Cup Water
  • 1/2 Cup Brown Sugar
  • 4 Tsp Cinnamon
  • 1/4 Tsp All Spice
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/4 Cup Water(Separate Step)
  • 3 Tsp Cornstarch
  • 1/2 Tsp Vanilla or Vanilla Bean Paste
    • Caramel Recipe is on website or use store bought. Also use Tru Whip for the whipped cream.

Cinnamon Crumble

  • 2 1/2 Tbsp Melted Unsalted Butter
  • 1/3 Cup Old Fashioned Oats
  • 1/4 Cup All Purpose Flour
  • 2 1/2 Tbsp Sugar
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1/4 Tsp All Spice
  • Pinch of Salt

Milk Blend

  • 2-14oz Can Condensed Milk
  • 3 Cups Milk
  • 1-12oz Can Evaporated Milk
  • 1 Tsp Vanilla
<h2>Instructions</h2>
<h3>Sponge Cake</h3>
<ol>
    <li>Preheat Oven to 350F and prepare a 13x9 pan  with non stick spray and parchment paper.</li>
 <li>Make sure you are using a heat safe thick bowl alot of bowls will crack if they are not thick and heat safe when you are melthing the eggs and sugar see tips for the one I use.</li>
  <li>Bring water to a boil. I use a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way you want to make sure you don’t have water going over when you insert your mixing bowl.</li>
    <li>Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar before the eggs begin to cook. This step is crucial you don’t want your eggs to begin to cook because the bowl will get hot very quickly.</li>
    <li>Whisk your eggs and Sugar until Combined well. Continue to stir your Eggs to avoid them cooking. When the sugar is melted you’re ready for the next step.</li>
    <li>Remove egg and sugar mixture and beat with a hand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.</li>
    <li>The mixture will become thicker and lighter in color. This is called the Ribbon Stage although this is a more runny ribbon stage since were using egg whites.</li>
      <li>On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.</li>
      <li>Add vanilla to your butter and milk. Next, on the bowl where initially you had your flour you’re going to move half of your batter from the bowl. </li>
      <li>Add your milk and butter mixture to the separated bowl with the batter and whisk until combined. Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.</li>
      <li>Bake for 25-30 mins or until a toothpick inserted in the center comes out clean it will be a beautiful light color.</li>
      <li>Allow cake to cool.
  <li> Once cake is cooled remove the parchment paper from under the cake and mix the milk mixture. Using a fork poke holes all around the top of the cake and soak in the milk once the cake is soaked enough cover in seran wrap and refrigerate to set and while you do the next steps.

</ol>

<h3>Apple Filling</h3>
<ol>
     <li>Peel, core and dice apples into bite size pieces. Place apples into a large sauté pan. Add 2/3 cup water, sugars, spices, orange juice and vanilla. Mix ingredients together until combined well. </li>
  <li>Cook apples over medium heat. Once the mixture begins to boil set a timer for 15 minutes. </li>
  <li>Make sure your 2 tbsp of water are room temp add cornstarch and mix until there are no lumps. </li>
  <li>As soon as your 15 min timer goes off add the cornstarch water to the mixture. Mix until combined and cook for only 3 more minutes no longer then that or the mixture will become too thick.</li>
  
  <li>Place apples on a heat proof bowl and allow to cool completely.  
  
</ol>

  <h3>Cinnamon Crumble</h3>
<ol> 
  
  <li>Make your crumble by melting the butter and then adding the flour, sugar, cinnamon and salt and with a hand mixer mix until combined well refrigerate for about 1 hour and then bake for 7 minutes at 350F.</li>
    <li>Allow to cool completely.</li>
  <li>Once apple filling and crumble have cooled remove the cake from the fridge and spread whipped cream evenly around the top.</li>
  <li>Next, only spread apple filling with a very little bit of its liquid evenly over the top of the whipped cream. </li>
  <li>Drizzle the cinnamon crumble and caramel sauce on top.</li>
  <li> Enjoy!</li>


  
<h3>Tips</h3>
<ol> <li>Allow apples to cool completely before adding to your cake the whipped cream will melt leaving a mess.
  <li>It is a must that you use a thick heat safe bowl if using glass when putting it on a water bath where you're melting eggs and sugar if not heat safe it can crack. I use the Anchor Hocking Glass Mixing Bowl and it has been the best option for me or if using a stand mixer use the stainless steel bowl adding link below for the Anchor bowl.</li>
 <li>https://www.amazon.com/Anchor-Hocking-81575L5-Mixing-Single/dp/B0000CAPM4/ref=sr_1_4?crid=335GZ7GZL240H&keywords=anchor+mixing+bowl&qid=1697839842&sprefix=anchor+mixing+bowl%2Caps%2C120&sr=8-4/li>
<li>This cake must be kept refrigerated it is a cake that should be enjoyec cold.</li>
  <li>Can cake be stores for 3-5 days always covered to remain the freshness of the apple filling.</li>




  <p>
  Share your pics with me on social media! <strong>#sweetmelibakery</strong>
</p>
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