Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup manjar blanco (Peruvian dulce de leche)
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Spoon the manjar blanco over the top of the batter, leaving a 1-inch border around the edge.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 55g
Protein: 4g
Substitutions for ingredients:
- You can use self-rising flour instead of all-purpose flour and baking powder.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use almond milk or coconut milk instead of regular milk.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Add 1 tsp of cinnamon to the batter for a spiced flavor.
- Use chocolate chips instead of manjar blanco for a chocolate chip cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, reduce the amount of manjar blanco in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before starting to bake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Manjar blanco is a traditional Peruvian dessert made from sweetened condensed milk. It is commonly used as a filling for cakes and pastries.
Flavor profiles:
This cake has a sweet and creamy flavor from the manjar blanco, with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert after a Peruvian-inspired meal.
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Region: Peruvian