Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
Special equipment needed:
- 9-inch cake pan
- Blender or mixer
- Large mixing bowl
- Medium saucepan
- Whisk
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or mixer, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
3. In a medium saucepan, combine the granulated sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns into a caramel color.
4. Pour the caramel into the cake pan, tilting the pan to cover the bottom and sides evenly.
5. In a large mixing bowl, combine the flour and cornstarch. Add the milk mixture and whisk until smooth.
6. Pour the milk mixture into the cake pan over the caramel.
7. Cover the cake pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water, about halfway up the sides of the cake pan.
8. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake pan from the water bath and let it cool to room temperature.
10. Once cooled, refrigerate for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the cake pan to loosen the cake. Invert the cake onto a serving plate, allowing the caramel to drizzle over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 7g
Carbohydrates: 59g
Protein: 8g
Substitutions for ingredients:
- You can use almond milk or coconut milk instead of evaporated milk.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add shredded coconut or chopped nuts to the milk mixture.
- You can add cinnamon or nutmeg to the milk mixture for a spiced flavor.
Tips and tricks:
- Make sure the caramel is evenly distributed in the cake pan.
- Use a toothpick to check if the cake is done.
- Let the cake cool completely before refrigerating.
Storage instructions:
Refrigerate the cake in an airtight container for up to 3 days.
Reheating instructions:
Serve the cake cold.
Presentation ideas:
Serve the cake on a cake stand or plate.
Garnishes:
You can garnish the cake with whipped cream, fresh fruit, or chocolate shavings.
Pairings:
Serve the cake with coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is not cooked through, bake it for an additional 10-15 minutes.
- If the caramel hardens too much, place the cake pan in a hot water bath for a few minutes to soften it.
Food safety advice:
Make sure to cook the cake thoroughly and refrigerate it promptly.
Food history:
Quesillo cake is a traditional dessert from Venezuela.
Flavor profiles:
Sweet, creamy, and caramelized.
Serving suggestions:
Serve the cake as a dessert after a meal.
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Region: Nicaraguan