Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 5 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups heavy cream
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Whisk
- Mixing bowls
- Toothpick or cake tester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the batter until no white streaks remain.
9. Pour the batter into the prepared baking dish and smooth the top with a spatula.
10. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. While the cake is baking, mix together the evaporated milk, sweetened condensed milk, and heavy cream in a large bowl.
12. Once the cake is finished baking, remove it from the oven and let it cool for 10 minutes.
13. Using a fork, poke holes all over the top of the cake.
14. Pour the milk mixture over the cake, making sure to cover the entire surface.
15. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
16. When ready to serve, whip the heavy cream until stiff peaks form and spread it over the top of the cake.
17. Cut the cake into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours or overnight
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 12.
Nutritional information:
Calories per serving: 424
Total fat: 25g
Saturated fat: 15g
Cholesterol: 162mg
Sodium: 112mg
Total carbohydrates: 42g
Dietary fiber: 0g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Cake flour can be used instead of all-purpose flour for a lighter texture.
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt in the recipe.
- Almond or coconut milk can be used instead of whole milk for a dairy-free version.
- Light cream or half-and-half can be used instead of heavy cream for a lighter topping.
Variations:
- Add 1/4 cup of cocoa powder to the flour mixture for a chocolate tres leches cake.
- Top the cake with sliced fresh fruit, such as strawberries or peaches.
- Add a tablespoon of rum or brandy to the milk mixture for an adult version.
- Use a different extract, such as almond or coconut, for a different flavor.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for a light and fluffy cake.
- Let the cake cool for 10 minutes before pouring the milk mixture over it to prevent the cake from falling apart.
- Refrigerate the cake for at least 2 hours or overnight to allow the milk mixture to soak into the cake.
- Whip the heavy cream until stiff peaks form for a stable topping.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cake cold.
Presentation ideas:
Serve the cake on a platter or cake stand and top with whipped cream and fresh fruit.
Garnishes:
Fresh fruit, such as strawberries or peaches, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake is too dense, make sure the egg whites are beaten until stiff peaks form and that the flour is not overmixed.
Food safety advice:
Make sure to refrigerate the cake after adding the milk mixture to prevent bacterial growth.
Food history:
Tres leches cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
Sweet, creamy, and light.
Serving suggestions:
Serve the cake chilled with whipped cream and fresh fruit.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican