Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 cups sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup strawberry puree
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups fresh strawberries, sliced
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before frosting.
9. In a medium bowl, whisk together the milk, cream, condensed milk, evaporated milk, strawberry puree, lime juice, cinnamon, and nutmeg.
10. Pour the mixture over the cooled cake and spread evenly.
11. Top the cake with the sliced strawberries and shredded coconut.
12. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 446
Fat: 19g
Carbohydrates: 57g
Protein: 8g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Coconut milk can be substituted for heavy cream.
- Any type of berry puree can be substituted for strawberry puree.
Variations:
- The cake can be topped with whipped cream instead of coconut.
- The cake can be topped with fresh fruit instead of strawberries.
- The cake can be topped with a glaze instead of the milk mixture.
Tips and Tricks:
- Make sure the cake is completely cooled before pouring the milk mixture over it.
- To make the cake extra moist, brush the top of the cake with melted butter before pouring the milk mixture over it.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprig of mint.
- Serve the cake with a scoop of ice cream.
Garnishes:
- Whipped cream
- Mint sprigs
- Fresh fruit
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is not baking evenly, cover the top with foil and continue baking until a toothpick inserted into the center comes out clean.
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Make sure the cake is completely cooled before pouring the milk mixture over it.
Food History:
Cuatro leches cake is a traditional Latin American cake that is made with four different types of milk. It is believed to have originated in Mexico in the 19th century.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of strawberry and cinnamon.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a sprig of mint.
- Serve the cake with a scoop of ice cream.
Related Categories
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Region: Mexican
Taste: Sweet, Creamy, Fruity, Spongy, Tart, sweet, creamy, fruity, moist