Tres Leche Doughnuts with Dulce de Leche Icing (FOOD PHOTO SHOOT)

I think we can all agree that sometimes Saturdays just need some doughnuts……

I was brainstorming ideas and tres leche cake kept popping into my head. When we first moved here to Chile we lived in a really tiny, middle-of-nowhere, town and our friends and neighbors were a bit fanatical about the cake.

Anyway though, tres leche (three milk) cake is one of the few foods that Chilean culture has in common with Mexico. As you may know, it’s a poke cake that you drench in a combination of different milks. It’s a staple here and so is manjar (or as it’s called in Mexico, dulce de leche). I’ve wanted to use them both in a recipe for ages but as for the cake, I knew I didn’t want to share the basic cake recipe that everyone here makes because my peeps and I aren’t the biggest fans of it. I personally find it to be too soggy by the time it’s had so much liquid poured over it and left with nowhere to go. That’s why I thought a doughnut would be a better form for the same idea because there’s so much more dry edge to absorb the three milks but not get too wet. The dulce de leche icing is, well, just the icing on the cake (imagine that).

The cake part is a thick, yet fluffy cake that’s only lightly sweet and perfect for absorbing all the sweetened dairy you’re going to pour on it. It’s extremely easy too because so many of the ingredients are things you probably already have in your pantry. This was one of those recipes that I felt compelled to test over and over to find the best ratios and methods. One of the things I tested was how much difference there is in whipping the egg whites versus simply mixing them into the batter whole. The verdict was that the difference wasn’t noticeable enough to be worth the hassle. Also, as you may imagine because the point of the cake is to be wet, they are a little bit messy so feel free to eat with a fork.

Just quick note on the recipe for you bakers, a few of my taste testers voted these better without the icing because they liked them less rich, so if you want to skip it feel free. To each their own. Secondly, when filling the molds with the batter you may find it hard not to make a mess so if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21

Don't forget to check out my other recent food posts:

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AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

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