Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons orange zest
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Knife
- Serving plate
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the orange juice.
4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and whole milk. Stir in the orange zest.
6. Using a knife, cut the cooled cake into 3 layers. Place the bottom layer on a serving plate, and spoon half of the milk mixture over the top. Place the middle layer on top, and spoon the remaining milk mixture over the top. Place the top layer on top.
7. Refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information:
Calories: 456 kcal
Carbohydrates: 53 g
Protein: 7 g
Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 106 mg
Sodium: 441 mg
Potassium: 201 mg
Fiber: 1 g
Sugar: 35 g
Vitamin A: 810 IU
Vitamin C: 4.3 mg
Calcium: 164 mg
Iron: 1.9 mg
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil
- Orange Juice: Can be substituted with lemon juice or lime juice
- Evaporated Milk: Can be substituted with coconut milk
- Sweetened Condensed Milk: Can be substituted with condensed coconut milk
- Heavy Cream: Can be substituted with coconut cream
- Whole Milk: Can be substituted with almond milk
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture
- Substitute the orange juice and zest with lemon juice and zest for a lemon cuatro leches cake
- Add 1/2 cup of shredded coconut to the batter for a tropical twist
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter
- Use a toothpick to check if the cake is done
- Let the cake cool completely before cutting into layers
- Refrigerate the cake for at least 1 hour before serving
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds before serving.
Presentation Ideas:
Garnish the cake with whipped cream, fresh berries, and orange slices.
Garnishes:
Whipped cream, fresh berries, orange slices
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of ice cream or a fruit salad.
Troubleshooting Advice:
If the cake is too dry, add a few tablespoons of orange juice to the batter before baking.
Food Safety Advice:
Make sure to store the cake in the refrigerator and consume within 5 days.
Food History:
Cuatro leches cake is a traditional Latin American dessert that is believed to have originated in Nicaragua.
Flavor Profiles:
This cake has a sweet and citrusy flavor with a hint of vanilla.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of orange zest.
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Region: Mexican