Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat egg yolks and 3/4 cup sugar with an electric mixer until light and fluffy.
4. Add milk, vanilla extract, and orange zest to the egg yolk mixture and mix until combined.
5. Gradually add the flour mixture to the egg yolk mixture, stirring until just combined.
6. In a separate bowl, beat egg whites until soft peaks form.
7. Gradually add remaining 1/4 cup sugar to the egg whites and beat until stiff peaks form.
8. Gently fold egg whites into the batter until just combined.
9. Pour batter into prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. In a large bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, and orange zest.
11. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
12. Using a fork, poke holes all over the cake.
13. Pour the milk mixture over the cake, making sure to cover the entire surface.
14. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
15. To serve, cut the cake into squares and top with whipped cream and orange slices.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours or overnight
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 320
Fat: 11g
Saturated Fat: 6g
Cholesterol: 115mg
Sodium: 220mg
Carbohydrates: 48g
Fiber: 0g
Sugar: 40g
Protein: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Whole milk can be substituted with any type of milk.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Instead of orange zest, use lemon or lime zest for a different flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top with fresh berries instead of whipped cream.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Let the cake cool for 10 minutes before pouring the milk mixture over it.
- Refrigerate the cake for at least 2 hours, or overnight, to allow the milk mixture to soak in.
Storage instructions:
Cover the cake with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Top with whipped cream and orange slices.
Garnishes:
Whipped cream and orange slices.
Pairings:
Serve with a cup of coffee or tea.
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, make sure to poke enough holes in the cake before pouring the milk mixture over it.
Food safety advice:
Make sure to refrigerate the cake after pouring the milk mixture over it.
Food history:
Tres leches cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
Sweet, creamy, and citrusy.
Serving suggestions:
Serve as a dessert after a Mexican or Latin American meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Mexican
Taste: Sweet, Creamy, Citrusy, Vanilla, Moist, Vanilla-Flavored