Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tablespoon orange zest
- 1/2 cup whole milk
- 1/2 cup freshly squeezed orange juice
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
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, baking powder, and salt.
3. In a large bowl, cream 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.
5. Stir in the orange zest.
6. Add the flour mixture to the butter mixture, alternating with the milk and orange juice, beginning and ending with the flour mixture.
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. While the cake is baking, prepare the tres leches mixture. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
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 tres leches mixture over the cake, making sure to cover the entire surface.
12. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
13. When ready to serve, top the cake with whipped cream and orange slices.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
- Total time: 2 hours and 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 49g
- Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Heavy cream can be substituted with coconut cream or cashew cream.
Variations:
- Lemon Tres Leches Cake: Substitute the orange juice and zest with lemon juice and zest.
- Chocolate Tres Leches Cake: Add 1/2 cup cocoa powder to the flour mixture and substitute the orange juice and zest with 1/2 cup strong coffee.
Tips and tricks:
- Make sure to poke enough holes in the cake so that the tres leches mixture can be absorbed evenly.
- Refrigerate the cake for at least 2 hours, or overnight, to allow the cake to absorb the tres leches mixture.
- Top the cake with whipped cream and orange slices just before serving.
Storage instructions:
- Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the cake on a platter with whipped cream and orange slices.
Garnishes:
- Whipped cream
- Orange slices
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, poke more holes in the cake before pouring the tres leches mixture over it.
Food safety advice:
- Make sure to refrigerate the cake after adding the tres leches mixture to prevent bacterial growth.
Food history:
- Tres leches cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
- Sweet
- Creamy
- Citrusy
Serving suggestions:
- Serve the cake chilled.
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