Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional)
- Whipped cream and cinnamon sticks for garnish
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Toothpick
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the egg yolks with the granulated sugar until light and fluffy. Add the vegetable oil and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the egg yolk mixture, alternating with the whole milk, and mix until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
6. 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.
7. In a large mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
8. Once the cake is done, remove it from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the cake.
9. Pour the milk mixture over the cake, making sure it seeps into the holes. Let the cake cool completely in the refrigerator for at least 2 hours.
10. In a small bowl, whisk together the powdered sugar, cocoa powder, cinnamon, and cayenne pepper (if using).
11. Sprinkle the cocoa powder mixture over the top of the cake.
12. Serve the cake chilled, garnished with whipped cream and cinnamon sticks.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 6g
Cholesterol: 100mg
Sodium: 200mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 32g
Protein: 7g
Substitutions for ingredients:
- You can use almond milk or coconut milk instead of whole milk.
- You can use coconut oil or canola oil instead of vegetable oil.
- You can use regular cocoa powder instead of unsweetened cocoa powder.
Variations:
- You can add chopped nuts or chocolate chips to the batter for extra texture.
- You can use different spices in the cocoa powder mixture, such as nutmeg or allspice.
- You can add a layer of sliced bananas or strawberries between the cake and the milk mixture.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake cool completely before adding the milk mixture to prevent it from becoming soggy.
- Use a fork to poke holes all over the cake to allow the milk mixture to seep in evenly.
- Sprinkle the cocoa powder mixture over the cake just before serving to prevent it from becoming soggy.
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 garnished with whipped cream and cinnamon sticks.
Garnishes:
Whipped cream and cinnamon sticks.
Pairings:
Serve with a cup of hot coffee or Mexican hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green 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 the cake before adding the milk mixture.
- If the cake is too soggy, make sure to let it cool completely before adding the milk mixture.
Food safety advice:
Make sure to refrigerate the cake after adding the milk mixture to prevent it from spoiling.
Food history:
Pastel de Tres Leches is a traditional Latin American cake that is soaked in a mixture of three different types of milk: evaporated milk, sweetened condensed milk, and heavy cream.
Flavor profiles:
This cake has a rich and chocolatey flavor with a hint of cinnamon and a spicy kick from the cayenne pepper.
Serving suggestions:
Serve chilled with a dollop of whipped cream and a cinnamon stick for garnish.
Related Categories
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Region: Mexican
Taste: Rich, Sweet, Moist, Chocolatey, Spicy