Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 eggs, separated
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1 cup dulce de leche
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, beat the egg whites until stiff peaks form. Set aside.
4. In another mixing bowl, beat the egg yolks and sugar until light and fluffy. Add in the milk and vanilla extract and mix until well combined.
5. Gradually add in the flour mixture and mix until just combined.
6. Gently fold in the beaten egg whites 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. In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
9. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
10. Using a fork, poke holes all over the cake.
11. Pour the milk mixture over the cake, making sure to cover the entire surface.
12. Let the cake sit for 30 minutes to absorb the milk mixture.
13. Once the cake has absorbed the milk mixture, spread the dulce de leche over the top of the cake.
14. Refrigerate the cake for at least 2 hours or overnight.
15. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 380
- Fat: 16g
- Carbohydrates: 52g
- Protein: 8g
Substitutions for ingredients:
- Whole milk can be substituted with skim milk or 2% milk.
- Dulce de leche can be substituted with caramel sauce.
Variations:
- Add sliced bananas or strawberries on top of the dulce de leche for a fruity twist.
- Add a layer of whipped cream on top of the dulce de leche for extra creaminess.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake sit for at least 30 minutes to absorb the milk mixture for a moist cake.
- Use a spatula to spread the dulce de leche evenly over the cake.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cake chilled.
Presentation ideas:
- Cut the cake into squares and serve on a platter.
- Dust the top of the cake with powdered sugar for a decorative touch.
Garnishes:
- Top the cake with fresh fruit or whipped cream.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, poke more holes and pour more milk mixture over the cake.
Food safety advice:
- Make sure to refrigerate the cake after adding the milk mixture and dulce de leche.
Food history:
- Tres leches cake is a traditional dessert in Latin American cuisine, with origins in Mexico.
Flavor profiles:
- Sweet, creamy, and rich.
Serving suggestions:
- Serve chilled for a refreshing dessert.
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
Taste: Sweet, Creamy, Rich, Caramelized, Decadent