Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 1/2 cup caramel sauce
- 2 cups chopped apples
Special Equipment Needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add in 1/2 cup of the sugar and continue to beat until the mixture is glossy.
4. In a separate bowl, beat the egg yolks with the remaining 1/2 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.
5. Gradually add the flour mixture to the egg yolk mixture, stirring until just combined.
6. Gently fold in the egg white mixture until no white streaks remain.
7. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and caramel sauce until well combined.
9. Once the cake is done baking, remove it from the oven and let it cool for 5 minutes.
10. Using a fork, poke holes all over the surface of the cake.
11. Pour the tres leches mixture over the cake, making sure to evenly distribute it.
12. Sprinkle the chopped apples over the top of the cake.
13. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
14. When ready to serve, slice the cake into squares and drizzle with additional caramel sauce, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours or overnight
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 360
Fat: 12g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 210mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 47g
Protein: 7g
Substitutions for ingredients:
- You can use any type of fruit instead of apples, such as peaches or strawberries.
- Instead of caramel sauce, you can use dulce de leche or chocolate sauce.
Variations:
- Add a layer of whipped cream on top of the cake before adding the fruit.
- Use a different type of cake, such as chocolate or vanilla.
- Add a sprinkle of cinnamon to the cake batter for extra flavor.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake cool for a few minutes before poking holes in it to prevent it from falling apart.
- Refrigerate the cake for at least 2 hours, or overnight, to allow the tres leches mixture to soak into the cake.
Storage Instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating Instructions:
Serve the cake chilled.
Presentation Ideas:
Serve the cake on a platter and drizzle with additional caramel sauce.
Garnishes:
Garnish with fresh mint leaves or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting Advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, poke more holes in it and add more tres leches mixture.
Food Safety Advice:
Make sure to refrigerate the cake after adding the tres leches mixture to prevent bacteria growth.
Food History:
Tres leches cake originated in Latin America and is a popular dessert in many countries.
Flavor Profiles:
This cake is sweet, creamy, and has a hint of caramel and apple flavor.
Serving Suggestions:
Serve the cake chilled and drizzled with additional caramel sauce.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Creamy, Caramelized, Fruity