Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup dulce de leche
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat egg yolks and sugar with an electric mixer until light and fluffy.
4. Add milk, evaporated milk, sweetened condensed milk, dulce de leche, and vanilla extract to the egg yolk mixture. Mix until well combined.
5. Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.
6. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined.
8. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the baking dish.
10. Once the cake is cooled, poke holes all over the cake with a fork.
11. Pour dulce de leche over the cake, spreading it evenly with a spatula.
12. In a separate bowl, whip heavy cream until stiff peaks form.
13. Spread the whipped cream over the dulce de leche layer.
14. Refrigerate the cake for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 365
Fat: 14g
Carbohydrates: 53g
Protein: 7g
Sugar: 38g
Sodium: 220mg
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with whipped topping.
Variations:
- Add sliced strawberries or other fruit on top of the whipped cream layer.
- Use chocolate cake mix instead of making the cake from scratch.
- Add a layer of sliced bananas between the dulce de leche and whipped cream layers.
Tips and tricks:
- Make sure to let the cake cool completely before adding the dulce de leche layer.
- Use a spatula to spread the dulce de leche evenly over the cake.
- Whip the heavy cream until stiff peaks form for a light and fluffy 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 with a dollop of whipped cream and a drizzle of dulce de leche.
Garnishes:
- Fresh fruit
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more dulce de leche or whipped cream.
- If the cake is too wet, try reducing the amount of milk used in the recipe.
Food safety advice:
- Make sure to refrigerate the cake after adding the whipped cream layer.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Tres Leches Cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
Sweet, creamy, and rich.
Serving suggestions:
Serve the cake chilled with a dollop of whipped cream and a drizzle of dulce de leche.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Latin American
Taste: Sweet, Creamy, Rich, Caramelized, Buttery