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
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks and granulated sugar with an electric mixer until light and fluffy.
4. Add the milk and vanilla extract to the egg yolk mixture and beat until well combined.
5. Add the dry ingredients to the egg yolk mixture and beat until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cake batter until just combined.
8. Fold in the crushed pineapple.
9. Pour the cake batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a mixing bowl.
11. Once the cake is done baking, 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 all the holes.
14. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
15. In a mixing bowl, beat the powdered sugar, heavy cream, and vanilla extract with an electric mixer until stiff peaks form.
16. Spread the whipped cream over the top of the cake.
17. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours or overnight
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 10g
Cholesterol: 125mg
Sodium: 260mg
Carbohydrates: 51g
Fiber: 0g
Sugar: 43g
Protein: 8g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Crushed pineapple can be substituted with fresh pineapple or canned pineapple chunks.
- Heavy cream can be substituted with whipped cream or cool whip.
Variations:
- Add shredded coconut to the cake batter for a tropical twist.
- Use mango or papaya instead of pineapple for a different flavor.
- Add a layer of sliced bananas on top of the cake before adding the whipped cream.
Tips and tricks:
- Make sure to poke enough holes in the cake so that the milk mixture can soak in.
- Let the cake chill in the refrigerator for at least 2 hours, or overnight, for the best results.
- Use a serrated knife to cut the cake for clean slices.
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 and garnish with fresh pineapple slices and whipped cream.
Garnishes:
- Fresh pineapple slices
- Whipped cream
- Shredded coconut
- Maraschino cherries
Pairings:
- Serve with a cup of coffee or tea.
- Pair with a scoop of vanilla ice cream.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the cake is too dry, try adding more milk mixture to the cake.
- If the cake is too wet, try reducing the amount of milk mixture used.
Food safety advice:
- Make sure to refrigerate the cake after adding the milk mixture to prevent the growth of bacteria.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
Tres leches cake is a traditional Latin American dessert that originated in Mexico. It is a sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and heavy cream.
Flavor profiles:
Sweet, creamy, and tropical.
Serving suggestions:
Serve chilled with a dollop of whipped cream and fresh pineapple slices.
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Region: Mexican